Mini choc chips make these Choc Chip Baked Donuts the best chocolatey treats! Draped in a delicious chocolate glaze and topped with chocolate sprinkles, these are the perfect example of proving there can never be too much chocolate. They are also perfect for sharing and would be ideal for a party!
BAKING THE CHOC CHIP DONUTS
After making the donut batter, spoon it into a piping bag (no tip is needed). If you don’t have a piping bag, a ziplock bag works just as well! This batter should make approximately 12 mini donuts. I find it best to pipe one line of batter into each donut hole. Then top them up with any remaining batter to ensure they are an even size.
Bake the donuts until they are springy to the touch, very similar to baking a cake! Check the donuts after 12 minutes, rotating your donut pans if needed for even baking.
THE BEST CHOCOLATE GLAZE!
I won’t lie to you, this chocolate glaze is irresistible…hard not to spoon it directly into your mouth. The trick with making a donut glaze is that you want it to be on the thicker side, so that it doesn’t get absorbed into the donut overnight. To achieve the right consistency, add your milk gradually and test by putting some over your finger tip. It should spread a little bit but not run off your finger.
Once you have dipped all your donuts in the chocolate glaze, I recommend waiting around 5 minutes before you dip the donuts into your sprinkles. This is because you want the glaze to partly set so your sprinkle bowl doesn’t fill up with glaze!
Now you can devour all those delicious baked choc chip donuts!
HOW TO STORE THE DONUTS
These choc chip baked donuts store really well in an airtight container. They can be kept for up to 5 days (if they last that long), but they are best consumed within 3 days of baking them.
Ingredients
Choc Chip Donuts
- 120 g All Purpose Flour
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Ground Nutmeg
- 50 g White Sugar
- 1 tbsp Brown Sugar*
- 1/4 cup Milk
- 1/4 cup Vanilla Greek Yoghurt**
- 1 Egg
- 30 g Melted Butter
- 1 1/2 tsp Vanilla Essence
- 3/4 cup Mini Chocolate Chips
Chocolate Glaze
- 1 1/2 cups Icing Sugar
- 2 tbsp Cocoa Powder
- 1/4 cup Milk
- 1 cup Chocolate Sprinkles
Instructions
Choc Chip Donuts
- Pre-heat oven to 350F and spray a donut pan with cooking spray.
- In a small bowl, melt butter.
- In a medium bowl, whisk together flour, baking soda & salt, set aside.
- In a large bowl whisk egg until lightly beaten. Then add melted butter and vanilla, whisking until combined.
- Add both sugars and whisk for 1-2 minutes.
- Add milk & yoghurt to the wet mix and whisk until combined.
- Add your dry ingredients and mix until just combined.
- Add your donut mix to a piping bag (or ziplock bag) and fill your donut pan.
- Bake in the oven for 13-15 minutes, or until edges are lightly golden. Let them cool completely.
Glazing the Donuts
- In a medium sized bowl, sift your icing sugar & cocoa powder.
- Add the milk & stir until it is combined.
- Once the donuts are cool, dip them into the bowl & place on a cooling rack sitting over a baking pan (to catch the drips).
- After 5 minutes, dip the glazed donuts into chocolate sprinkles.
- Wait 10-15 minutes for the glaze to harden, then enjoy!
Notes
**You can also use Vanilla Yoghurt.
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