Dark Chocolate Donuts

I first encountered baked chocolate donuts at a small holiday pop-up market a few winters ago. Someone was handing out samples from a basket lined with parchment paper, and the moment I bit into one I was completely hooked. The texture was unlike any fried donut — softer somehow, with this tender crumb that held onto the chocolate glaze like it was made for it. I went home and started experimenting immediately. It took a few tries to get the cocoa-to-flour ratio right, but once I did, these became a fixture in my holiday baking rotation. The dark cocoa gives them this deep, almost brownie-like intensity that regular cocoa just cannot match. And the ganache — made simply from warm cream and good dark chocolate chips — sets into this glossy, crackly shell that makes every donut look bakery-worthy. The festive sprinkles and coconut are the finishing touch that turn a simple baked good into something that feels genuinely celebratory.

Why I love this recipe

I love this recipe because it gives me all the joy of a bakery-style donut without any of the stress of frying. There is no thermometer, no oil splatters, no standing over a hot stove — just a bowl, a donut pan, and an oven. The dark chocolate flavor is bold and deeply satisfying, the kind that makes you close your eyes for a second after the first bite. The ganache is ridiculously easy to make and yet it looks incredibly impressive. And the festive toppings mean these donuts are endlessly customizable — swap in different sprinkle colors for different holidays and you have a new recipe every season. Most importantly, everyone who tries them thinks I spent hours making them, and I love that little secret.

What You Need From Your Kitchen

• Dark Cocoa Powder: Sifted and whisked into the dry ingredients to create a deep, rich chocolate base with intense flavor.
• Buttermilk: Mixed into the wet ingredients to add moisture and a subtle tang that tenderizes the donut crumb beautifully.
• Dark Chocolate Chips: Melted together with hot heavy cream to form the glossy ganache that coats each donut.
• Heavy Cream: Heated until simmering then poured over chocolate chips to create the smooth, pourable ganache glaze.
• Shredded Coconut: Sprinkled immediately over the wet ganache to add a snowy, festive texture to the tops.
• Festive Sprinkles: Added right after glazing to give each donut that signature Christmas look with pops of red, green, and white.
• Eggs: Whisked into the wet mixture to bind the batter and give the donuts their soft, structured crumb.

Let's Make These Together

Preheat your oven and prep the pan

Set your oven to 375°F and make sure your donut pan is well greased so nothing sticks. This is the most important setup step before you do anything else.

Whisk your dry ingredients together

Combine the flour, dark cocoa, sugar, baking powder, baking soda, and salt in a large bowl. Whisk until everything is evenly mixed and the cocoa is fully distributed with no clumps.

Mix your wet ingredients separately

In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla until smooth. This wet mixture should be homogenous before it touches the dry ingredients.

Fold wet into dry gently

Pour the wet mixture into the dry bowl and fold with a spatula. Stop as soon as everything comes together — do not overmix or your donuts will be dense instead of pillowy.

Pipe the batter and bake

Use a piping bag to fill each cavity about two-thirds full. Slide the pan into the oven and bake for 10 to 12 minutes. They are done when a toothpick comes out clean and the tops spring back slightly.

Make the ganache while donuts cool

Heat cream until simmering, pour over dark chocolate chips, wait two minutes, then stir into a glossy, pourable ganache. Let it cool slightly so it coats without being too runny.

Dip, top, and let set

Dip each cooled donut face-down into the ganache, let the excess drip, then immediately shower them with shredded coconut and festive sprinkles before everything sets. Then let them rest on a rack for about 10 minutes.

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Switch Things Up

I decided to make these last December when I had a serious craving for something chocolatey but did not want to deal with hot oil. I pulled out my donut pan, mixed the batter in one bowl, and honestly was shocked at how deep and rich the flavor turned out just from the oven. The ganache was the game changer — I poured it warm and just let it drip dramatically. Then came the sprinkles and coconut and they looked genuinely stunning. I ended up making three batches that week.

Perfect Pairings

These dark chocolate donuts pair beautifully with a tall glass of cold whole milk, a creamy hot cocoa, or a bold espresso that cuts through the richness of the ganache. For a full holiday spread, serve them alongside a fruit platter with fresh strawberries and raspberries, or next to a warm mug of spiced cider. They also go wonderfully with a scoop of vanilla bean ice cream if you are turning dessert into a full event.

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Frequently Asked Questions

→ Can I make these donuts ahead of time?

Yes absolutely! You can bake the donuts a day ahead and store them unglazed in an airtight container. Make the ganache fresh and dip them the day you plan to serve for the best presentation and texture.

→ Can I use regular cocoa powder instead of dark?

You can, but the flavor will be noticeably lighter and less intense. Dark or Dutch-process cocoa is really what gives these donuts their deep, almost brownie-like character. It is worth using if you can find it.

→ Do I need a donut pan or can I use something else?

A donut pan gives you the classic ring shape and the best rise. In a pinch you could use a muffin tin and get chocolate muffins instead — they will taste the same but obviously look different.

→ How do I store leftover glazed donuts?

Store them in a single layer in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Let refrigerated donuts come to room temperature before eating for the best texture.

→ Can I freeze these donuts?

Yes — freeze the unglazed baked donuts in a zip-lock bag for up to 2 months. Thaw at room temperature, then glaze and decorate fresh before serving.

→ What can I use instead of buttermilk?

Make a quick substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk. Stir and let it sit for 5 minutes before using — it works perfectly in this recipe.

Conclusion

These baked dark chocolate donuts are proof that the holidays taste better when chocolate is involved. Whether you make them for a festive brunch, wrap them up as edible gifts, or devour them straight off the cooling rack — no judgment here — they never disappoint. The ganache sets beautifully and that pop of sprinkles makes every donut feel like a little celebration. Make them once and they will absolutely become your go-to holiday bake.