Double Chocolate Donuts Recipe

If you’re searching for a chocolatey breakfast treat that feels truly decadent yet is a breeze to pull together, these Double Chocolate Donuts are about to become your newest obsession. Imagine tender baked donuts with a rich cocoa crumb, bathed in glossy chocolate glaze, and finished with dreamy chocolate shavings. Whether you’re a lifelong chocophile or just looking to impress friends and family, this recipe delivers pure joy with every bite — and that unmistakable double-chocolate magic.

Ingredients You’ll Need

There’s something special about seeing simple pantry staples come together to create bakery-worthy Double Chocolate Donuts. Each ingredient here plays a starring role — from the deep notes of cocoa to the creamy richness of sour cream — giving these donuts their irresistibly soft crumb and intense chocolate flavor.

• All-purpose flour: The trusty structural backbone for tender, fluffy donuts without being too dense.
• Dutch process cocoa powder: Gives the donuts a deep, dark chocolate flavor and a beautiful color.
• Baking powder: Ensures a lofty, soft rise in each donut.
• Baking soda: Adds extra lift and helps the donuts stay light.
• Salt: A pinch to amplify all those complex cocoa flavors.
• Unsalted butter, melted: Infuses richness and keeps the donuts moist.
• Granulated white sugar: Adds just the right amount of sweetness and tenderness.
• Large eggs, room temp: Bind everything together and add richness.
• Whole milk, room temp: Ensures a tender crumb and luscious texture.
• Sour cream, room temp: The secret ingredient for ultra-moist, melt-in-your-mouth donuts.
• Vanilla: Rounds out the chocolate flavor and adds lovely warmth.
• Semi-sweet chocolate chips: The essential for that silky, decadent glaze.
• Coconut oil: Makes your glaze ultra-smooth and shiny.
• Chocolate shavings (for topping): Adds a playful, gourmet finish and extra burst of chocolate.

How to Make Double Chocolate Donuts

Step 1: Prep Your Oven and Donut Pan

Start by preheating your oven to 350 degrees. Give your donut pan a generous spritz of nonstick spray so nothing sticks — trust me, there’s nothing sadder than a stuck donut! Set the pan aside while you whip up the batter.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Combining these dry ingredients upfront ensures the baking agents and cocoa are evenly distributed, which means every donut will have that signature chocolatey flavor and rise perfectly.

Step 3: Combine the Wet Ingredients

Grab a large bowl for your wet mixture. Stir together the melted butter, granulated sugar, eggs, milk, sour cream, and vanilla until smooth and combined. This is where the luscious richness of these Double Chocolate Donuts really begins to build.

Step 4: Bring It All Together

Add your dry ingredient mixture to the wet ingredients and gently mix just until everything is combined and there are no visible streaks of flour. Try not to overmix! This keeps your donuts light, fluffy, and tender.

Step 5: Fill the Donut Pan

Scoop your batter into a piping bag (or a large zip-top bag with the corner snipped off for a quick hack!). Carefully pipe the batter into each donut well, filling about three-quarters full to allow for rise without overflowing.

Step 6: Bake to Perfection

Pop the pan in the oven and bake for 12 minutes. To check for doneness, a toothpick inserted into the center should come out clean or with just a couple of moist crumbs. No gooey batter, please! Let the donuts cool in the pan for 2 minutes, then gently invert them onto a wire rack to finish cooling completely.

Step 7: Make the Decadent Chocolate Glaze

Now for the best part: the chocolate glaze. In a double boiler set over medium heat, melt together the semi-sweet chocolate chips and coconut oil, stirring often. You’re looking for a silky-smooth, pourable glaze that sets up beautifully once cooled.

Step 8: Dip, Sprinkle, and Set

Once the donuts are completely cool, dip each one into the glossy glaze, letting any excess drip off. Return them to the rack and sprinkle generously with chocolate shavings for that irresistible final touch. Pop them in the fridge for a few minutes to help the glaze set, then serve and bask in chocolatey glory!

How to Serve Double Chocolate Donuts

Garnishes

Chocolate shavings are a classic finish, but you can also add a little extra something, like a dusting of powdered sugar, a pinch of flaky sea salt, or some rainbow sprinkles if you’re feeling playful. Each garnish not only looks pretty but adds a textural twist and flavor boost to the Double Chocolate Donuts.

Side Dishes

Serve these donuts with a steaming mug of coffee, a frothy latte, or a tall glass of cold milk for the ultimate breakfast or snack. For brunch spreads, fresh berries or a tangy citrus fruit salad cut right through the chocolate richness and make everything feel even more special.

Creative Ways to Present

Try stacking the donuts high on a cake stand for an eye-catching centerpiece, or serve them on individual plates with a dollop of whipped cream and extra chocolate drizzle. For parties, skewer mini Double Chocolate Donuts onto sticks for a grab-and-go treat or arrange them in a fun DIY donut bar with a variety of toppings for a playful twist.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any donuts left, store them in an airtight container at room temperature for up to two days. Keep them in a single layer or separate with parchment to protect that beautiful glaze. The donuts stay wonderfully moist and tender.

Freezing

Double Chocolate Donuts freeze surprisingly well! Arrange cooled, unglazed donuts in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to two months. When ready to serve, thaw and glaze as usual for fresh-tasting results.

Reheating

To gently refresh your donuts, warm them for about 10–15 seconds in the microwave. If reheating from frozen, allow the donuts to thaw at room temperature first, then pop them in the microwave for a quick warm-up — just enough to revive their soft, just-baked feel, but not enough to melt the glaze off!

FAQs

Can I make these Double Chocolate Donuts gluten-free?

Absolutely, you can swap the all-purpose flour for your favorite gluten-free blend. Just make sure it’s a 1:1 substitute, and check that it contains xanthan gum or add a pinch for the best texture. The results are still chocolatey and delicious.

Do I need a donut pan to make this recipe?

A donut pan will give you that perfect donut shape, but if you don’t have one, try using a muffin tin and poke a hole in the middle after baking, or shape tin foil molds for a DIY hack. The flavor stays just as dreamy!

Can I use natural cocoa powder instead of Dutch process?

Dutch process cocoa gives these donuts their deep, smooth flavor, but natural cocoa will work in a pinch — just expect a slightly lighter color and a hint more tang from the cocoa. Either way, your Double Chocolate Donuts will still satisfy those cravings.

How can I make the glaze if I don’t have coconut oil?

If coconut oil isn’t on hand, you can replace it with unsalted butter or even a neutral oil such as vegetable or canola. The main goal is to get that luscious, shiny glaze. Butter will add a lovely richness, while other oils keep it dairy-free.

Can I add mix-ins or flavorings to the batter?

Of course! Stir in mini chocolate chips for even more chocolate, or add chopped nuts for crunch. A pinch of instant espresso powder deepens the chocolate flavor, and a few drops of peppermint extract can add a fresh twist. The Double Chocolate Donuts are endlessly customizable!

Final Thoughts

There’s something magical about whipping up a batch of homemade Double Chocolate Donuts — they’re easy enough for a weekend treat, but special enough to make any morning feel like a celebration. Give this recipe a try and let your kitchen fill with the rich aroma of chocolatey comfort. I promise, once you taste that first bite, these donuts will secure a place in your favorites folder!

Print