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Chocolate Raspberry Baked Donuts Recipe

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4.6 from 69 reviews

Delight in these rich and moist Baked Chocolate Donuts studded with fresh raspberries and topped with a luscious semi-sweet chocolate glaze. Perfectly portioned and baked to tender perfection, these donuts offer a healthier twist on the classic treat by baking instead of frying. Ideal for breakfast, dessert, or an indulgent snack paired with coffee or tea.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup whole milk (or buttermilk for extra richness)
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract

Add-ins and Toppings

  • 1/2 cup fresh raspberries (or frozen, thawed and drained)
  • 1/2 cup semi-sweet chocolate chips (optional for glaze)
  • 2 tbsp heavy cream (optional for glaze)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a donut pan or spray it with non-stick spray to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
  3. Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, whole milk, melted butter, egg, and vanilla extract until smooth and fully combined.
  4. Blend Batter: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Take care not to overmix to maintain a tender crumb.
  5. Fold in Raspberries: Gently fold the fresh raspberries into the batter, being careful not to crush them. If using frozen raspberries, ensure they are well-drained and fold them in gently as well.
  6. Fill Donut Pan: Spoon the batter into the prepared donut pan cavities, filling each about two-thirds full. For a neater finish, you may use a piping bag to fill the cavities.
  7. Bake Donuts: Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  8. Prepare Chocolate Glaze: While the donuts cool, melt the semi-sweet chocolate chips with the heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until smooth and fully melted.
  9. Glaze Donuts: Once the donuts are completely cooled, dip the top of each donut into the chocolate glaze. Place the glazed donuts back on the wire rack to allow the glaze to set.
  10. Serve: Serve these decadent baked chocolate donuts with extra fresh raspberries on the side or enjoy them on their own with your favorite coffee or tea!

Notes

  • For extra richness, substitute whole milk with buttermilk.
  • Handle raspberries gently during folding to keep their shape intact.
  • Make sure donuts are fully cooled before glazing to prevent melting the glaze.
  • Donuts can be stored in an airtight container at room temperature for up to 2 days or refrigerated for 4 days.
  • For a dairy-free glaze, use coconut cream instead of heavy cream and dairy-free chocolate chips.

Find it online: https://mealsbykate.com/chocolate-raspberry-baked-donuts-recipe/