Double Chocolate Donuts are an indulgent treat, made with cocoa powder, chocolate chips, and topped with chocolate glaze and chocolate sprinkles, using minimal prep time and ready in less than 45 minutes!
Preheat the oven to 350°F. Grease a donut pan with nonstick cooking spray and set aside.
In a medium bowl or stand mixer bowl, sift together all of the dry ingredients (except chocolate chips). Add the wet ingredients, and mix together until well combined. Fold in chocolate chips last.
Add donut batter to a piping bag with the corner cut off. Pipe the dough into the donut pan.
Bake for 15-20 minutes, or until donuts are cooked though.
Let the donuts cool completely before making the glaze. Dip each donut in the glaze, use a spatula to spread it out, then place on parchment paper and add sprinkles.
For the Glaze
Sift together the powdered sugar and cocoa powder. Whisk in the vanilla extract, then whisk in the cream one tablespoon at a time. When the glaze reaches the desired texture, stop adding cream (or add more as needed).
Dip donuts into the glaze, then use a spatula to spread it neatly on the donut.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate. Store in an airtight container in the refrigerator for 3-4 days. If you haven't glazed the donuts, then they can stay at room temperature. Freeze. Freeze in an airtight container for 2-3 months. Thaw completely before eating for best quality.Dairy Free Chocolate Donuts Substitutions
Replace the butter with vegetable oil or applesauce.
Replace the half and half with an alternative milk, like unsweetened almond milk or soy milk.
Use dairy-free chocolate chips instead of regular.
For the glaze, use a non-dairy milk instead of cream.
Cooking Tips
The batter will be thinner than yeast donuts, for piping instead of kneading.
This recipe works best with a donut pan. You can use a baking sheet if you don't have one.
Top with different types of sprinkles, flakey salt, mini marshmallows, or mini chocolate chips.