Baked Chocolate Chip Doughnuts With Chocolate Glaze Food

BAKED CHOCOLATE DOUGHNUTS WITH MAPLE GLAZE

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix powdered sugar and syrup with whisk until smooth.
• Dip tops of doughnuts in glaze; sprinkle with maple flakes. Serve warm.

BAKED CHOCOLATE DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease donut pans well.
• Sift flour, sugar, cocoa, baking powder, and salt together into a large bowl.
• Whisk milk, egg, butter, oil, and 2 teaspoons vanilla extract together in a small bowl. Stir into flour mixture until just combined.
• Spoon batter into the prepared donut pans, filling each well 3/4 full.
• Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Remove from the oven and let cool for about 5 minutes; tap donuts out onto a sheet pan.
• Combine confectioners' sugar, hot water, and remaining vanilla extract in a bowl to make the glaze.
• Place parchment paper under a wire cooling rack. Transfer cooled donuts to the rack and coat in glaze, letting excess drip onto parchment paper; coat the donuts a second time if desired.

BAKED CHOCOLATE CHIP DOUGHNUTS WITH CHOCOLATE GLAZE

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, stir together Bisquick mix, granulated sugar, nutmeg, 2/3 cup milk, the egg and 1 teaspoon vanilla. Fold in chocolate chips. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix glaze ingredients with whisk until smooth.
• Dip tops of doughnuts in glaze. Serve warm.

EASY CHOCOLATE GLAZE

Steps:

• Place the chocolate in a microwave safe bowl.
• Set the cook time to 2 minutes and start the microwave. Do not step away. Stop the microwave every 15-20 seconds and stir the chocolate with a rubber spatula. At first, the chocolate will still be solidified, but this will help to evenly distribute the heat.
• As soon as the chocolate is almost completely melted with only a few solid pieces left, remove it from the microwave. This will likely not take the full 2 minutes.
• Add the butter to the bowl and stir. The heat from the melted chocolate will melt the butter and the solid chocolate pieces to create a smooth glaze. Use immediately.

CHOCOLATE DONUTS

Steps:

• Preheat oven to 350°F/180°. Grease a donut pan with oil or butter. Set aside.
• Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
• In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.
• Fill donut cavities with batter ¾ way full using a spoon or a piping bag (much easier). Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
• Bake for 9-10 minutes or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
• Make the chocolate glaze: Melt the chocolate, heavy cream, and butter gently in the microwave (in 30-second intervals, stirring in between) or a double boiler until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.
• Donuts are best eaten the same day or keep them for up to 3 days in the refrigerator.

CHOCOLATE BAKED DONUTS

Steps:

• In a medium to large bowl, whisk together the dry ingredients: flour, sugar, cocoa, baking soda, and salt. In a smaller, separate bowl, stir together the wet ingredients: milk, oil, vinegar, and vanilla.
• Stir the wet ingredients in with the dry until no lumps remain. Lightly butter or spray the donut baking pan before spooning the batter in.
• Bake at 350°F for 14-15 minutes. Remove from the oven and allow to cool in the pan before turning out onto a cooling rack.
• For the glaze, in a medium pot over medium heat, melt the butter and stir in the cream or milk, corn syrup, and vanilla. Add the chocolate chips, turning the heat down slightly if needed, and continue to cook and stir until the chips are melted.
• Remove the pot from the heat and whisk in the powdered sugar. You may want to shift the sugar first, to remove any lumps, so your glaze will be lump-free.
• Dip the donuts in the still-warm glaze, tapping off any extra. Then, top with sprinkles if using.

CHOCOLATE DOUGHNUT GLAZE

Steps:

• Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

BAKED & GLAZED CHOCOLATE CHOCOLATE CHIP DONUTS {GLUTEN & TOP 8 ALLERGY FREE} RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Grease your donut pan thoroughly and set aside. In a large mixing bowl, combine your dry ingredients - flour, pancake mix, xantham gum, then brown sugar, baking soda, baking powder, and cocoa powder. Once mixed, begin adding your wet ingredients in the same bowl - vanilla, applesauce, then oil. Give the batter a mix together to begin to combine before adding the non-dairy milk. Batter should have a pudding like consistency. Stir in the chocolate chips. Fill donut pan FULL using all the batter. Use the back of a spoon to smooth out the tops before baking. Do not open the oven to check for the first ten minutes - let them bake! They will only take 14-16 minutes. Use a toothpick to check their "doneness". Remove from oven and let cool in the pan for at least five minutes. Use a knife to loosen the donuts, then transfer to a cooling rack to continue cooling. Serve and enjoy or add optional glaze. For the optional glaze: Begin preparing while donuts are in the oven. This way it has time to thicken while they are cooling. In a medium size bowl, mix together the confectioners sugar, cocoa powder, vanilla, and non-dairy milk. Once donuts have cooled, dunk into glaze - allowing excess to drip off, and let set on parchment paper until glaze hardens before serving.

FLOURLESS CHOCOLATE DONUTS WITH CHOCOLATE ICING (EASY BAKED DONUT)

Steps:

• Preheat the oven to 350 degrees. Spray a 6-count donut pan with cooking spray (see note about pans below).
• In a medium bowl, whisk together the eggs, sugar, melted butter (cooled slightly before adding to the bowl), almond butter, and vanilla.
• Sift in the cocoa powder, baking powder, and baking soda. Add the salt and mix well.
• Divide the batter among the 6 donut cavities in the prepared pan, smoothing the tops with a spoon or your finger.
• Bake for 12-15 minutes or until toothpick inserted into a donut comes out clean.
• Remove from the oven and let cool the donuts cool at least 10 minutes before removing from the donut pan.
• In a small bowl, sift together the powdered sugar and cocoa powder.
• Add the vanilla and 2 teaspoons milk of choice; stir. Add additional milk, just one teaspoon at a time, until a glaze reaches desired consistency.
• To top the donuts with glaze, turn a donut upside down and dip the top side into the chocolate glaze, smoothing with a spoon if needed. Place glaze-side-up on a cooling rack. Sprinkle one half of the donut with crushed almonds or desired toppings. Let chocolate glaze set before serving.