Chocolate Chip Baked Donuts Recipe

baked chocolate chip donuts with chocolate frosting

Course: Breakfast, Dessert, donuts, Snack

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: donuts

Calories: 342kcal

Author: Becky Hardin - Easy Dessert Recipes

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Equipment

Kitchen Scale (optional)
Donut Tin
Hand Mixer
Piping Tip Set

Ingredients

For the Donuts

2½ cups all-purpose flour 350 grams
2 teaspoons baking powder 8 grams
½ teaspoon baking soda 3 grams
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
¼ cup unsalted butter 60 grams (½ stick), partially melted (about 30 seconds in the microwave)
¼ cup vegetable oil 50 grams
1 cup granulated sugar 200 grams
2 large eggs 100 grams, room temperature
2 teaspoons pure vanilla extract 8 grams
¾ cup buttermilk 170 grams, see note
1 cup mini chocolate chips 177 grams

For the Frosting

2 cups powdered sugar 240 grams
¾ cup unsalted butter 170 grams (1½ sticks), partially melted (about 30 seconds in the microwave)
3 tablespoons unsweetened cocoa powder 16 grams
½ teaspoon pure vanilla extract 2 grams

Instructions

For the Donuts

Preheat oven to 400°F. Spray donut tins well with nonstick spray. Set aside. For 18 donuts, I used donut tins that make 3-inch-sized donuts.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, and nutmeg together. Set aside.
2½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, ¼ teaspoon ground nutmeg
In a large bowl, using a hand mixer, beat the butter, vegetable oil, and sugar together on high until well mixed, about 1 minute.
¼ cup unsalted butter, ¼ cup vegetable oil, 1 cup granulated sugar
Beat the eggs and vanilla extract into the wet ingredients on high speed until well mixed, about 1 minute.
2 large eggs, 2 teaspoons pure vanilla extract
On a low setting, beat half of the flour mixture into the wet ingredients just until combined. Do not overmix.
Add in all of the buttermilk and beat on low until combined.
¾ cup buttermilk
Add in the remaining flour mixture and beat on low just until fully combined. It’s okay if the batter is still slightly lumpy. Do not overmix or the donuts won’t bake up fluffy.
Gently fold in the mini chocolate chips until mixed well.
1 cup mini chocolate chips
Place the donut batter into a large piping bag and pipe the batter into the wells of the donut tins. Fill each donut well up only ¾ of the way full so they have room to grow without overflowing.
Bake in the oven for 15-16 minutes, or until a toothpick inserted in a donut comes out clean.
Cool for 15 minutes in the tin before removing from the tin to cool completely. Let cool completely before frosting.

For the Frosting

In a large bowl, using a hand mixer, beat the powdered sugar, butter, cocoa powder, and vanilla extract together until light and fluffy, about 5 minutes.
2 cups powdered sugar, ¾ cup unsalted butter, 3 tablespoons unsweetened cocoa powder, ½ teaspoon pure vanilla extract
Pipe the icing over the cooled donuts.

Notes

Note: If you don’t have buttermilk, you can substitute ¾ cup of regular milk and stir in 1 tablespoon of white vinegar or fresh lemon juice. Let the mixture sit for 5 minutes and stir once more before using.
For gluten-free donuts, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
Feel free to leave out the nutmeg if you're not a fan!
You can use salted butter in the donuts; simply omit the kosher salt.
You can use any type of cocoa powder in the frosting, as long as it is unsweetened.
If you don't have a donut tin, you can bake these donuts in a muffin tin for 18-20 minutes.
Do NOT overmix the batter; otherwise, the donuts will come out tough.
Fill the wells of the donut tins only ¾ full to give them room to expand.
Cool the donuts completely before frosting; otherwise, the frosting will melt off.
If you're not a fan of chocolate frosting, try vanilla glaze instead!

Storage: Store chocolate chip baked donuts in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition