Baked Hot Chocolate Doughnuts

Baked Hot Chocolate Doughnuts are rich, chocolatey treats inspired by the cozy flavors of your favorite winter beverage. These cake-style doughnuts are baked—not fried—making them easier to prepare and a little lighter, but still incredibly indulgent. Topped with a silky chocolate glaze and mini marshmallows, they’re the perfect cold-weather dessert or breakfast treat.

Why You’ll Love This Recipe

If you love hot chocolate, you’ll adore these doughnuts. They’re soft, moist, and packed with cocoa flavor. Baking instead of frying means no hot oil mess, and the batter comes together in minutes. With a glossy chocolate glaze and playful toppings like marshmallows or crushed peppermint, these doughnuts are as fun to make as they are to eat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the doughnuts:

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Brown sugar
• Eggs
• Milk (whole or 2%)
• Sour cream or Greek yogurt
• Unsalted butter, melted
• Vanilla extract

For the chocolate glaze:

• Semi-sweet chocolate chips or chopped chocolate
• Heavy cream
• Powdered sugar (optional, for thickening)
• Butter (for shine, optional)

Toppings:

• Mini marshmallows
• Crushed peppermint
• Chocolate shavings
• Sprinkles
• Flaky sea salt (optional)

directions

1. Preheat oven:
   Preheat oven to 350°F (175°C). Grease a doughnut pan with baking spray or butter.
2. Mix dry ingredients:
   In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and both sugars.
3. Mix wet ingredients:
   In another bowl, whisk eggs, milk, sour cream, melted butter, and vanilla until smooth.
4. Combine:
   Pour the wet ingredients into the dry and stir until just combined. Don’t overmix.
5. Fill doughnut pan:
   Spoon or pipe the batter into the pan, filling each cavity about ¾ full.
6. Bake:
   Bake for 10–12 minutes, or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
7. Make the glaze:
   Heat cream in a small saucepan until steaming (not boiling). Pour over chocolate and let sit 1 minute, then stir until smooth. Add powdered sugar to thicken if desired.
8. Glaze and top:
   Dip cooled doughnuts into the glaze and top with mini marshmallows or other toppings. Let set before serving.

Servings and timing

Serves: 12 doughnuts
Prep time: 15 minutes
Bake time: 10–12 minutes
Total time: approx. 30 minutes

Variations

• Add a dash of cinnamon or cayenne to the batter for a spicy hot chocolate twist.
• Use white chocolate glaze and top with peppermint for a festive version.
• Make mini doughnuts for bite-sized treats—just reduce baking time by a few minutes.
• Fill the center with marshmallow fluff or whipped cream for a surprise.
• Add espresso powder for a mocha vibe.

storage/reheating

Store doughnuts in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Reheat in the microwave for 10–15 seconds for a just-baked feel. Avoid freezing once glazed—freeze plain doughnuts and glaze after thawing.

FAQs

Can I make these without a doughnut pan?

Yes! Use a muffin tin and bake as doughnut muffins—adjust baking time as needed.

Are these doughnuts cake-like or yeast-raised?

These are cake-style doughnuts—moist, tender, and rich from the cocoa and sour cream.

Can I make them dairy-free?

Yes, substitute dairy-free milk and yogurt alternatives, and use dairy-free chocolate.

What type of cocoa powder is best?

Use unsweetened natural cocoa powder for classic hot chocolate flavor. Dutch-processed also works for a deeper chocolate taste.

Can I use hot chocolate mix in the batter?

You can replace part of the sugar and cocoa with a hot chocolate mix, but adjust sweetness accordingly.

How do I get a smooth glaze?

Use good-quality chocolate and heat the cream gently. Stir until fully melted and glossy.

Can I double the recipe?

Absolutely! This recipe scales well—just bake in batches if needed.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking flour. The texture will be slightly different but still delicious.

Can I freeze the doughnuts?

Freeze unglazed doughnuts in a sealed container for up to 2 months. Glaze after thawing.

How do I prevent sticking in the pan?

Grease the doughnut pan thoroughly or use a non-stick spray with flour.

Conclusion

Baked Hot Chocolate Doughnuts are the perfect cozy treat for chilly mornings, dessert tables, or anytime you’re craving chocolate in a fun, festive form. With their soft texture, rich glaze, and whimsical toppings, these doughnuts are sure to become a winter (or anytime) favorite. Simple to make and packed with flavor, they bring the comfort of a mug of cocoa—no spoon required.

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