These baked chocolate chip donuts with chocolate frosting are addicting. The donuts are ultra chocolatey, have the most delectable chocolate frosting, and they come together in less than 25 minutes. Yes - you heard that correctly.
Why you will love these chocolate chip donuts
- The texture. This is a baked donut (not fried) so it has more of a cake-y texture. But don't let that fool you, these chocolate chip donuts are super moist and have the perfect crumb.
- The frosting. The chocolate frosting is the BEST part in my opinion. It is made from melted chocolate and butter, as well as a little light corn syrup to really make the chocolate shine. Top that frosting with extra chocolate chips and you have one gorgeous looking donut.
- They're so easy to make. These donuts come together SO easily. The batter takes 5 minutes to whip up and they only require 11-12 minutes in the oven.
- All purpose flour: all purpose flour is the flour of choice for these donuts. It provides the perfect texture.
- Sugar: a combination of brown sugar and granulated sugar is the best for these donuts to make them sweet and super soft.
- Fats: the key fats in this recipe are the butter, egg, yogurt and milk. All of these ingredients help make the donuts tender and moist.
- Chocolate: mini semi-sweet chocolate chips is the chocolate of choice for the batter. They are just the right amount of sweet. We also use semi-sweet chocolate in the chocolate frosting. I like to use a chopped chocolate bar for that, but chocolate chips work too if that's all you have on hand!
- Light corn syrup: a tablespoon of light corn syrup is added to the chocolate frosting to make it shine.
- Make the donut batter. Whisk together the dry ingredients - this includes the flour, baking powder and salt. Then whisk together the wet ingredients - this includes the melted butter, egg, brown sugar, granulated sugar, vanilla extract, milk and yogurt.
- Bake. Add the dry ingredients to the wet ingredients and whisk until a batter forms. Add the chocolate chips and fold until evenly incorporated. Spoon or pipe the batter into the donut cavities. Bake for 11-12 minutes at 350F.
- Make the chocolate frosting. Microwave the chocolate, butter and light corn syrup together in 15 second increments, stirring in between each increment, until completely melted and smooth.
- Assemble. Dip one side of the baked donut into the chocolate frosting, then top with more mini chocolate chips if desired. Enjoy!
Can I use salted butter?
If salted butter is all you have, then sure! It works just the same. I would just leave out the salt in the donut batter.
Why are my donuts dry and tough?
A tough donut could potentially be from over mixing the batter. Make sure to only mix the batter until the dry ingredients are JUST incorporated, not any longer.
Why did my donuts brown so much?
Sometimes you will notice that the donuts brown a little too much on the edges. This can be from over greasing the pan. That extra fat causes the donuts to brown/crisp up.
Can I use a different milk instead of whole milk?
Technically, yes. However, I really recommend sticking to whole milk due to its fat content. The fat content of the milk really adds to the moisture and softness of these donuts.
What type of yogurt should I use?
Honestly, I have tried these donuts with full-fat, non-fat greek, full-fat greek, etc., and all taste delicious. So whatever you have on hand works!
Why is my chocolate not melting?
Often times, chocolate does not melt because it seizes up. This means that it was burned or overcooked. To prevent this, microwave the chocolate in 15 second increments, stirring in between each increment.
How long do these donuts last?
If properly stored in an airtight container, these donuts will stay fresh for 2-3 days. Donuts get stale pretty quickly, so they are best enjoyed the day they are made.
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Chocolate Chip Donuts
- 2 cups (250 grams) all purpose flour spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup (57 grams) unsalted butter melted and cooled
- 1 egg room temperature
- ½ cup (100 grams) brown sugar packed
- ½ cup (100 grams) granulated sugar
- 1 tablespoon vanilla extract
- ½ cup (120 mL) whole milk room temperature
- ½ cup (120 grams) yogurt room temperature, either greek or regular works!
- ¾ cup (135 grams) mini semi-sweet chocolate chips plus extra for topping (optional)
- 1 cup (180 grams) semi-sweet chopped chocolate or chocolate chips I like to use chopped chocolate from a chocolate bar!
- ¼ cup (57 grams) unsalted butter
- 1 tablespoon light corn syrup
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease a donut pan.
- In a bowl, whisk together the flour, baking powder and salt. Set aside.
- In a separate bowl, whisk together the melted and cooled butter, egg, brown sugar, granulated sugar, vanilla extract, milk, and yogurt until combined.
- Add the dry ingredients to the wet ingredients and whisk until a batter forms. Add the mini chocolate chips and fold until evenly incorporated throughout the batter.
- Gently spoon the batter into the donut cavities, or pipe them in using a piping bag/ziplock bag with the tip cut off (preferred method). Bake for 11-12 minutes until they are golden brown. To test, gently press your finger into the donut. It is ready if the donut bounces back.
- Let the donuts cool in the pan for 5 minutes, then remove them onto a cooling rack to cool completely.
- While the donuts are cooling, make the chocolate frosting. In a large, microwave-safe bowl, melt together the chocolate, butter and light corn syrup in 15 second increments, stirring in between each increment until completely smooth and melted. You can also do this over a double boiler.
- Once the donuts are completely cool, dip one side of the donut into the melted chocolate. Top with mini chocolate chips if desired and enjoy! Store in an airtight container at room temperature.
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!