A dream flavour combination, these chocolate raspberry donuts are pure perfection. These are a rich yet light dark chocolate donut and topped with a delicious raspberry glaze made from freeze dried raspberries.
WHY YOU’LL LOVE THESE CHOCOLATE RASPBERRY DONUTS
- Baked donuts – these chocolate donuts can be made in around 15 minutes! That means you don’t need a deep fryer, stand or hand mixer.
- Chocolate donuts – using a mixture of cocoa powder and hot chocolate powder, you get this incredible dark chocolate donut flavour.
- Raspberry glaze – the glaze is packed with flavour and will have you struggling not to eat it all before dipping your donuts in. Chocolate and raspberry is truly a match made in heaven!
BAKING THE DONUTS
Once your batter is ready, 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 to get the mixture into the tins! This batter should make approximately 12 mini donuts. I find it best to pipe each donut hole in the tin, then top them up with any remaining batter to ensure they are evenly sized.
Bake the donuts until they are springy to the touch, it’s very similar to baking a cake. Check the donuts after 9 minutes, by poking them with a toothpick. If the toothpick comes out clean or with a few crumbs you can remove them from the oven.
HOW TO STORE CHOCOLATE RASPBERRY DONUTS
Because of the raspberry glaze, these are best eaten within 2 days of baking. The glaze may start to dissolve or be absorbed into the donut after this time. The chocolate raspberry donuts can keep in an airtight container for up to 5 days however.
FAQ
Do I have to add the hot chocolate mix?
Technically you could leave this out but I find it really adds a lot of depth to the chocolate flavour of the donuts so wouldn’t recommend skipping this ingredient.
Can the glaze be made with fresh raspberries instead?
It can, you could make a raspberry puree to use. But trust me when I say that freeze dried raspberries will change the way you bake! A small amount of freeze dried powder will add SO much more flavour and it takes way less time to make then having to boil raspberries, sieve them and then wait for the puree to cool down.
Can the glaze be made with another freeze dried powder?
YES! Just swap out the amount of raspberry powder with the other flavour you’d like (strawberries would be just as delicious too!) and that’s it.
Other donut recipes you may like
Ingredients
Chocolate Donuts
- 112 g All Purpose Flour
- 25 g Cocoa Powder
- 1 tbsp hot choc mix
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 85 g White Sugar
- ¼ cup hot water
- ¼ cup Vanilla Greek Yoghurt or normal yoghurt
- 1 egg
- 30 g melted butter
- 1 tsp Vanilla
Raspberry Glaze
- 1 cup Icing Sugar
- ½ tbsp freeze dried raspberry powder*
- 2 tbsp Milk
Instructions
- Pre-heat oven to 350F and spray a donut pan with cooking spray
- In a small bowl, melt butter.
- Boil water and set aside ¼ cup
- In a medium bowl, sieve cocoa powder, then add flour, baking soda & salt, whisking to combine.
- In a large bowl whisk the egg & sugar for 2-3 minutes.
- Add melted butter and vanilla. Whisk until combined.
- Add yoghurt to the wet batter and whisk until combined.
- Add your dry ingredients and fold until just combined.
- Pour in the boiled water, stirring until combined.
- Add your donut mix to a piping bag (or ziplock bag) and fill each donut hole ½ way.
- Bake in the oven for 9-10 minutes, or until the donuts spring back when you press them. Let them cool completely.
Raspberry Glaze
- Add the icing sugar and freeze dried raspberry powder to a medium bowl.
- Add the milk 1 tbsp at a time, ensuring you reach the right consistency. It should only need 2 tbsp, but if it is feeling too thick, add a 1/4 tsp more at a time.
- Dip each donut into the glaze, and then place it on a cooling rack placed over a tray, letting the icing drip off into the tray. Top with some of the raspberry powder or seeds if you like.
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