Chocolate Donuts with Sprinkles
Easy baked chocolate donuts topped with silky chocolate ganache and fun sprinkles!
Servings: 8 donuts
Calories: 327kcal
Equipment
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Piping bag optional
- Donut pan
- Wire cooling rack
Ingredients
Chocolate Donuts
- ½ cup (100 g) granulated sugar
- ⅓ cup (78.86 ml) vegetable oil or other neutral oil
- 1 large egg room temperature
- ⅓ cup (78.86 ml) buttermilk or plain whole milk kefir room temperature
- 1 cup (125 g) all-purpose flour weighed in grams or spooned and leveled
- ¼ cup (21.5 g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup (59.15 ml) hot water
Toppings
- ⅓ cup (78.86 ml) heavy whipping cream
- ½ cup (85 g) chocolate chips or chopped chocolate bar high quality (>60% cocoa)
- ¼ cup sprinkles
Instructions
Chocolate Donuts
- Preheat oven to 350°F/177°C and grease a donut pan.
- In a medium bowl, mix together the sugar and oil. Stir in the egg and then the buttermilk/kefir.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- Stir the wet ingredients into the dry ingredients until a few streaks of flour are left. Then gradually mix in the hot water just until combined. The batter will be slightly runny.
- Pour the batter into a piping bag, cut off the tip, and fill each donut mold about ⅔ full. It should make 8-9 donuts depending on the pan's depth.
- Bake donuts on the middle rack of the oven until the tops are puffed up and spring back lightly when you gently press on them (about 13-17 minutes).Note: If you're using a flexible silicone donut pan, I recommend placing it on top of a metal baking sheet while in the oven.
- Let the donuts cool in the pan until they're just warm to the touch, then transfer them to a wire rack. While they're cooling, make the chocolate ganache.
Chocolate Ganache
- Place the chocolate chips in the bottom of a small/medium bowl.
- Heat the heavy whipping cream in the microwave or over the stove (stirring every 20 seconds) just until it starts to simmer. Pour the hot cream over the chocolate chips so they're covered completely, then place a plate over top to trap the steam for 5 minutes.
- Using a rubber spatula, stir the chocolate/cream in a circular motion starting in the center. Continue to stir until it's a smooth chocolate ganache.
Assemble the Donuts
- Dunk the donuts in the ganache and top with sprinkles, one at a time. Let them dry a wire rack.
Notes
Storage: Unglazed donuts can be stored in an airtight container at room temperature for 3-5 days or in the freezer for 1 month. Glazed donuts should be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for 1 week.
Nutrition: The provided nutrition information is an estimate, accuracy is not guaranteed.
Nutrition
Calories: 327kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 156mg | Potassium: 153mg | Fiber: 2g | Sugar: 22g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
