These Small Batch Baked Chocolate Donuts are the perfect solution when you’re craving a rich, chocolatey treat without making a full dozen. Moist, tender, and baked instead of fried, they’re lighter yet just as indulgent.
Made with simple pantry ingredients and ready in under 30 minutes, these donuts are ideal for a quick weekend breakfast or an afternoon pick-me-up.
Topped with a glossy chocolate glaze or a dusting of powdered sugar, they deliver bakery-style flavor in a fuss-free, small portion. Perfect for couples, small families, or anyone who wants just a few donuts without the leftovers!
If you’re craving chocolate donuts but don’t want a dozen tempting you all week, this small batch baked chocolate donut recipe is exactly what you need.
It’s quick, easy, and yields about 4–6 moist, fluffy donuts – just enough to satisfy that sweet tooth without overindulging. These donuts are baked (not fried!), making them lighter yet still rich and indulgent, especially with a silky chocolate glaze on top.
Why You’ll Love This Recipe
- Small batch: Perfect for singles, couples, or small families.
- Baked, not fried: Less mess, less oil, and a bit healthier.
- Easy to make: No mixer required, just two bowls and a whisk.
- Customizable: Add sprinkles, crushed nuts, or even a peanut butter drizzle.
Small Batch Baked Chocolate Donuts Recipe
Description
These Small Batch Baked Chocolate Donuts are rich, moist, and satisfyingly chocolaty — perfect for when you're craving a sweet treat without making a full dozen.
Made with pantry staples like cocoa powder, flour, and sugar, these donuts are baked instead of fried, making them lighter and easier to prepare.
A smooth chocolate glaze tops them off for an extra indulgent finish. Ideal for breakfast, brunch, or dessert, this small-batch recipe yields 4–6 donuts, just enough to enjoy fresh without leftovers.
Quick, simple, and delicious, these baked donuts are a delightful homemade alternative to store-bought sweets.
Ingredients
For the chocolate glaze:
Instructions
-
Preheat your oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with nonstick spray or butter. No donut pan? Use a muffin pan and create a makeshift hole with rolled-up foil or a piping tip placed in the center before baking.
-
In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until combined. Sifting ensures there are no cocoa lumps.
-
In a separate bowl, whisk together the sugar, egg, buttermilk, oil, and vanilla extract until smooth and slightly frothy.
-
Slowly add the dry ingredients into the wet ingredients. Stir gently until just combined — do not overmix, or your donuts may turn out dense. The batter should be thick but smooth and pourable.
-
Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the donut pan cavities, filling each about 2/3 full.
-
Bake for 8–10 minutes, or until the tops spring back when lightly pressed and a toothpick inserted comes out clean. Avoid overbaking to keep them moist.
-
Let the donuts cool in the pan for 2–3 minutes, then transfer them to a wire rack to cool completely before glazing.
-
In a small bowl, whisk together the powdered sugar, cocoa powder, milk, melted butter, and vanilla extract until smooth and shiny. Add a touch more milk if needed for a thinner glaze.
-
Once the donuts are cool, dip the tops into the glaze, allowing excess to drip off. Place on a wire rack or parchment paper. Add sprinkles, chopped nuts, or a drizzle of white chocolate if desired.
-
Let the glaze set for 5–10 minutes (if you can wait!). Enjoy fresh, warm, and chocolatey baked donuts that taste just as indulgent as their fried counterparts.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 5g25%
- Cholesterol 35mg12%
- Sodium 180mg8%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 18g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Baked chocolate donuts are a dreamy indulgence—rich, moist, and full of deep cocoa flavor without the fuss of frying. A small batch makes the perfect quantity for a quick chocolate fix, a cozy weekend treat, or a thoughtful homemade gift without overwhelming leftovers.
Tips for Perfect Small Batch Baked Chocolate Donuts
1. Use the Right Pan:
A non-stick donut pan is essential. Grease the pan well—even if it’s non-stick—to ensure easy release and smooth edges.
2. Don’t Overmix the Batter:
As with most baked goods, overmixing can lead to dense, dry donuts. Stir the wet and dry ingredients just until combined. A few small lumps are okay.
3. Use Cocoa Powder + Chocolate Chips (Optional):
For intense chocolate flavor, opt for unsweetened cocoa powder. Add mini chocolate chips to the batter if you like extra richness and gooey bites.
4. Fill Evenly:
Use a piping bag or ziplock bag with a snipped corner to pipe the batter into the donut wells evenly. This keeps things tidy and helps the donuts bake uniformly.
5. Watch the Bake Time:
Small batch donuts bake quickly—typically 8 to 10 minutes at 350°F (175°C). They should spring back lightly when touched and not feel sticky or wet.
6. Let Them Cool in the Pan First:
Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack. This helps set their shape and prevents tearing.
7. Glaze Smartly:
A simple chocolate glaze (made with powdered sugar, cocoa powder, milk, and a touch of vanilla) adds a beautiful finish. Dip cooled donuts and let them set on a wire rack over parchment for easy cleanup.
Servings
This small batch recipe yields 4–6 baked chocolate donuts, depending on the size of your donut pan. Perfect for:
- Small families or couples
- Quick weekday treats
- Portion-controlled desserts
- Kid-friendly baking projects
If you'd like just one or two donuts, the recipe is easily halved again—just watch the bake time even more carefully!
Storage
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze unglazed donuts and reheat before serving. Glaze just before eating.
- Baked chocolate donuts stay fresh for up to 2 days at room temperature. Store them in an airtight container lined with parchment paper to prevent the glaze from sticking. Keep the container away from heat or sunlight.
- Store in an airtight container in the fridge for up to 4–5 days. Let the donuts come to room temperature before serving for best texture. The glaze may harden in the fridge, which some people prefer!
- Freeze unglazed donuts for up to 2 months. Wrap each donut tightly in plastic wrap, then place them in a freezer-safe ziplock bag or container. To serve, thaw at room temperature and glaze just before eating.
- Tip: If you want to glaze frozen donuts later, reheat them in the microwave for about 10–15 seconds to soften slightly, then dip in freshly made glaze.
Variations
- Double Chocolate: Add 2 tbsp mini chocolate chips to the batter.
- Mocha Donuts: Replace 1 tbsp milk in the glaze with cooled espresso.
- Peanut Butter Glaze: Mix 2 tbsp peanut butter with powdered sugar and milk until spreadable.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend.
Tips for Success
- Don’t overfill the pan or the holes may bake shut.
- Use room temperature ingredients for better texture and mixing.
- Let them cool before glazing to prevent the glaze from melting and running off.
Bonus Tip: Variations
- Add a pinch of espresso powder to the batter for mocha flavor.
- Sprinkle chopped nuts, crushed cookies, or sprinkles over the glaze before it sets.
- Swap out chocolate glaze for peanut butter or white chocolate glaze for a twist.
Final Thoughts
Small batch baked chocolate donuts are a joy to make and enjoy—easy, mess-free, and satisfying. Whether you're baking for yourself or a few loved ones, this recipe provides just the right amount of indulgence without waste.
With a few smart storage and baking tips, you can extend their freshness and enjoy homemade chocolate bliss any time of day.
These small batch baked chocolate donuts are proof that good things come in small packages. They're soft, rich, and topped with a luscious glaze that satisfies any chocolate craving.
Whether you're baking for yourself, a loved one, or just need a quick treat, this recipe delivers delicious results in under 30 minutes — no frying, no fuss, no leftovers (unless you want them!).
Pin this recipe to share with your friends and followers.
Frequently Asked Questions
Can I make these donuts without a donut pan?
Yes! If you don’t have a donut pan, you can pipe the batter into a muffin tin using parchment paper rings in the center to mimic the hole, or use a mini Bundt pan. Alternatively, shape foil into small donut molds, though baking may vary slightly.
What makes these donuts moist and chocolaty without frying?
Baked chocolate donuts get their rich, moist texture from ingredients like buttermilk or yogurt, vegetable oil, and cocoa powder. These ingredients help lock in moisture and deliver a soft cake-like bite. Baking, as opposed to frying, makes them lighter and easier to prepare with less mess.
How many donuts does a small batch make?
A small batch typically yields 4 to 6 standard-sized donuts, perfect for a couple or small family. It’s ideal when you want a quick chocolate fix without leftovers or waste. The recipe is easy to double if you want to serve more.
How should I store and glaze the donuts?
Store baked donuts in an airtight container at room temperature for up to 2 days or refrigerate for 3–4 days. For glazing, wait until the donuts are completely cool. You can dip them in a simple chocolate ganache, powdered sugar glaze, or dust with cocoa sugar. Let glazed donuts sit for 15–20 minutes to set before serving.
