Baked Chocolate Fudge Glazed Doughnuts: Bakery-Quality Treats at Home
Tender, chocolatey baked doughnuts with glossy fudge glaze. No frying required! These taste like bakery doughnuts but are made easily at home with simple ingredients. Perfect for weekend mornings, special breakfasts, or anytime chocolate cravings strike.
- Prep Time: 15 minutes
- Cook Time: 12 minutes (per batch)
- Total Time: 1 hour (includes cooling and glazing)
- Yield: 12 doughnuts
- Category: Breakfast, Dessert, Baked Goods, Doughnuts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Doughnuts:
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, room temperature
- ⅔ cup buttermilk, room temperature
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup hot water or hot coffee
For the Fudge Glaze:
- 3 tablespoons unsalted butter
- 3 tablespoons milk or cream
- 2 tablespoons light corn syrup
- 3 tablespoons unsweetened cocoa powder
- 1½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prep: Preheat oven to 350°F. Generously grease a doughnut pan with non-stick spray.
- Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- Mix wet ingredients: In a medium bowl, whisk together egg, buttermilk, oil, and vanilla until smooth.
- Combine: Pour wet ingredients into dry ingredients. Stir gently until just combined (some flour streaks okay). Add hot water and stir until smooth. Don’t overmix—batter will be thin.
- Fill pan: Transfer batter to a piping bag or measuring cup. Fill each doughnut cavity about two-thirds full. Tap pan on counter to release air bubbles.
- Bake: Bake 10-12 minutes until doughnuts spring back when touched and toothpick comes out clean. Don’t overbake!
- Cool: Let cool in pan 5 minutes, then invert onto wire rack. Cool completely before glazing (20-30 minutes).
- Make glaze: In a saucepan, combine butter, milk, corn syrup, and cocoa. Bring to gentle boil, whisking constantly. Remove from heat. Add powdered sugar, vanilla, and salt. Whisk until smooth.
- Glaze doughnuts: Dip top of each cooled doughnut into warm glaze. Place on wire rack and let set 15-20 minutes before serving.
Notes
- Requires a standard 6-cavity doughnut pan (makes 12 doughnuts in 2 batches)
- Room temperature ingredients create smoothest batter
- Don’t overmix—stir just until combined
- Fill cavities only ⅔ full to prevent overflow
- Cool completely before glazing for best results
- Hot coffee instead of water intensifies chocolate flavor
- Corn syrup in glaze creates professional shine—don’t skip it
- Double-dip for extra-thick glaze coating
- Store in airtight container up to 2 days or freeze up to 2 months