Baked doughnuts are great! Lots of fun doughnut flavor, glaze and even sprinkles all without the mess of frying.

These convenient doughnut pans make it so easy to create great looking and tasting doughnut any time. The pan makes six 3 1/2″ doughnuts at a time and this recipe that I used makes 12 doughnuts total.

I decided on a more “grownup” doughnut: lots of rich chocolate flavor enhanced with a touch of espresso, topped with a decadent glaze of melted bittersweet chocolate mixed with some Kahlua Coffee Liqueur. The doughnut is light and fluffy with the addition of cake flour instead of regular all-purpose flour. If you love chocolate and are looking for a less sweet, more rich chocolate taste give this recipe a try!


Chocolate Baked Doughnuts Recipe (adapted from the Wilton Baked Cake Doughnuts Recipe)
– 2 cups cake flour
– 3/4 cups cocoa powder
– 3/4 cups sugar
– 2 teaspoon baking powder
– 1 teaspoon salt
– 3/4 cup buttermilk
– 2 eggs slightly beaten
– 2 Tablespoons butter, melted
– 1 teaspoon vanilla
– 1 teaspoon e dissolved into 1 Tablespoon hot water

Start by preheating the oven to 425 degrees and spray the doughnut pan with Pam. Set pan aside.

In large mixing bowl, whisk together cake flour, sugar, baking powder and salt. Sift the cocoa powder into the flour mixture and whisk together. Add buttermilk, eggs, melted butter, vanilla and dissolved instant espresso powder. Beat until combined.

Transfer the batter to a piping bag fitted with a round piping tip to easily pipe the batter into the doughnut pan rounds, filling each round approximately 2/3 full. When all rounds are filled, bake for 7-9 minutes or until the tops of the doughnuts spring back when touched (for me it was 7 minutes).

Remove pan from oven and flip over onto a cooling rack. Rinse the pan under cold water until cool to the touch. Dry pan and refill with remaining batter. Let doughnuts cool completely before glazing.

Bittersweet Chocolate Kahlua Glaze
– 1/2 cup bittersweet chocolate chips (I used Ghirardelli Bittersweet Chips)
– 1 Tablespoon butter
– 1 Tablespoon corn syrup
– 1 Tablespoon Kahlua Coffee Liqueur, heated in microwave

In a medium microwave-safe bowl, melt together the bittersweet chocolate, butter and corn syrup on 50% power for 1 minute, stirring frequently until completely melted and smooth. Stir in the heated Kahlua. Immediately dip the tops of the cooled doughnuts into the glaze and place on wire rack to setup. I sprinkled a little pearl sugar over the top of each glazed doughnut.

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