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Chocolate Raspberry Baked Donuts Recipe

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5 from 136 reviews

Deliciously rich and moist baked chocolate donuts studded with fresh raspberries and topped with a smooth chocolate glaze. These homemade donuts feature a perfect balance of cocoa and fruitiness, offering a delightful twist to your classic donut recipe. Easy to prepare and baked in the oven, they make a perfect treat for breakfast, brunch, or dessert.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup whole milk (or buttermilk for extra richness)
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract

Additional Ingredients

  • 1/2 cup fresh raspberries (or frozen, thawed and drained)

Glaze (Optional)

  • 1/2 cup semi-sweet chocolate chips
  • 2 tbsp heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a donut pan or spray it with non-stick spray to ensure the donuts release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside this dry mixture for later.
  3. Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, milk, melted butter, egg, and vanilla extract together until the mixture is smooth and thoroughly combined.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the donuts tender.
  5. Add Raspberries: Gently fold the fresh raspberries into the batter, taking care not to break them apart. If using frozen raspberries, make sure they are well drained before folding them in.
  6. Fill Donut Pan: Spoon the batter into the prepared donut pan cavities, filling each about two-thirds full. For a cleaner and more precise fill, you can use a piping bag.
  7. Bake Donuts: Place the pan in the oven and bake for 10-12 minutes, or until a toothpick inserted into the center of one donut comes out clean. Once done, let the donuts cool in the pan for a few minutes.
  8. Cool Completely: Transfer the donuts to a wire rack to cool completely, which is essential before glazing to prevent melting.
  9. Prepare Chocolate Glaze: In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Heat in 30-second intervals, stirring after each until melted and smooth.
  10. Glaze the Donuts: Dip the top of each cooled donut into the chocolate glaze, then place them back on the wire rack to allow the glaze to set.
  11. Serve and Enjoy: Serve these delectable baked chocolate donuts with additional fresh raspberries on the side or simply enjoy them as is alongside your favorite cup of coffee or tea.

Notes

  • If you prefer a richer donut, substitute whole milk with buttermilk.
  • You can omit the glaze if you want a less sweet option or dust with powdered sugar instead.
  • To avoid crushing raspberries, gently fold them into the batter with a spatula.
  • Donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
  • For a vegan version, use plant-based milk, a flax egg, and dairy-free butter, and replace the chocolate chips with vegan chocolate.

Find it online: https://forkvista.com/chocolate-raspberry-baked-donuts-recipe/