Chocolate Chip Doughnuts with Chocolate Glaze. With chocolate chips and baked cake doughnuts, you really can’t go wrong!
One Saturday afternoon I went shopping—partly out of boredom and partly because I love kitchen gadgets. It turned out to be a great trip: bakeware was on sale. I treated myself to a second doughnut pan and two springform pans. Naturally, the doughnut pan had to be put to immediate use.
Rooting through the cupboard, I found a bag of chocolate chips and wondered: are chocolate chip doughnuts a thing? Chocolate chip muffins are a classic, and cake doughnuts are always a win, so I combined the two. The result: baked chocolate chip doughnuts with a shiny chocolate glaze—your new favorite breakfast (or dessert) is born.
These doughnuts taste like a cross between a chocolate chip muffin and a bakery-style cake doughnut. They come together quickly and bake faster than muffins, and finishing them with chocolate ganache adds both rich flavor and a polished look.
There are a few keys to getting these doughnuts just right. I use melted butter instead of oil because the doughnut base is a simple vanilla cake and benefits from buttery flavor. A pinch of nutmeg is essential—it gives the doughnuts a subtle bakery-style note without making them spicy. And buttermilk helps create a tender, soft crumb.
The method is straightforward and quick. Whisk the dry ingredients together in one bowl, mix the wet ingredients in another, then combine and fold in the chocolate chips. For filling the doughnut pan I like using a large resealable bag: spoon batter into the bag, seal it, cut off a corner, and pipe neat, evenly shaped rings. Fill each cavity about two-thirds to three-quarters full for best results.
Using a zip-top bag to pipe the batter gives uniform doughnut shapes and is less messy than spooning. Bake until the doughnuts spring back lightly to the touch, then let them cool briefly in the pan before transferring to a wire rack to finish cooling.
Once the doughnuts are mostly cooled, make a simple chocolate glaze. This recipe uses a quick ganache-style glaze for big chocolate flavor and a glossy finish. Melt the chocolate with a little cream and butter, stir in corn syrup for shine, then dip the doughnuts and set them on a rack until the glaze firms up.
Chocolate Chip Doughnuts
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Ingredients
For the Doughnuts
- 1 cup all-purpose flour, spooned and leveled
- 3 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt, to taste
- 2 tablespoons unsalted butter, melted and cooled
- 1 large egg, room temperature
- 6 tablespoons buttermilk, room temperature*
- 1 teaspoon vanilla
- 1/4 cup plus 2 tablespoons chocolate chips (semi-sweet, dark, or milk)
For the Chocolate Glaze
- 1/2 cup chocolate chips (semi-sweet, dark, or milk)
- 1 tablespoon whipping cream
- 2 teaspoons butter
- 1 tablespoon corn syrup
Instructions
Preheat the oven to 350°F. Spray a doughnut pan with non-stick cooking spray and set aside.
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In a large bowl, whisk the dry ingredients together (flour through salt). In a separate bowl, whisk the melted butter, egg, buttermilk, and vanilla. Pour the wet ingredients into the dry and whisk until combined. Fold in the chocolate chips with a rubber spatula or wooden spoon.
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Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about 2/3 to 3/4 full. Bake for 8–10 minutes, until the doughnuts lightly spring back when touched.
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Let the doughnuts cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
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While the doughnuts cool, make the glaze. In short bursts in the microwave or over a double boiler, melt the chocolate chips with the butter and cream until smooth. Stir in the corn syrup for shine. Dip the tops of the doughnuts in the glaze and allow them to set on a wire rack.
Notes
Nutrition
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