Baked Chocolate Donuts with Raspberries Recipe
Introduction
These baked chocolate donuts with fresh raspberries offer a delightful balance of rich cocoa flavor and fruity brightness. They are moist, tender, and topped with a luscious chocolate glaze, making them a perfect treat for breakfast or dessert.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar)
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup semi-sweet chocolate chips (for glaze)
- 1 tablespoon coconut oil or butter (for glaze)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a donut pan with cooking spray or oil.
- Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Step 3: In another bowl, whisk the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
- Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the fresh raspberries.
- Step 5: Spoon the batter into the prepared donut pan, filling each cavity about three-quarters full.
- Step 6: Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a donut comes out clean.
- Step 7: Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Step 8: To make the glaze, combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring until melted and smooth.
- Step 9: Dip the tops of the cooled donuts into the chocolate glaze, letting excess drip off. Place back on the wire rack until the glaze sets.
- Step 10: Serve warm or at room temperature and enjoy!
Tips & Variations
- Use frozen raspberries if fresh are unavailable; just thaw and drain excess liquid before folding into batter.
- For a richer glaze, add a pinch of sea salt or a splash of espresso powder to the melted chocolate.
- Swap vegetable oil for melted coconut oil in the batter for a subtle tropical note.
- If you don’t have a donut pan, you can bake the batter in muffin tins and enjoy raspberry chocolate muffins instead.
Storage
Store baked donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze glazed donuts in a sealed container for up to 1 month. Reheat gently in a microwave for 10–15 seconds to enjoy warm donuts.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these donuts without buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using to mimic buttermilk’s acidity.
How do I prevent the raspberries from sinking in the batter?
Gently fold the raspberries into the batter at the end to avoid breaking them. You can also lightly coat the raspberries in flour before adding to help suspend them evenly throughout the donuts.
PrintBaked Chocolate Donuts with Raspberries Recipe
These Baked Chocolate Donuts with Raspberries are a decadent yet wholesome treat that combine rich cocoa flavor with fresh, juicy raspberries. Lightly sweetened and baked to perfection, these donuts are topped with a luscious chocolate glaze for a delightful finish. Perfect for breakfast, dessert, or a special snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Donuts:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar)
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
For the Chocolate Glaze:
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil (or butter)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a donut pan with cooking spray or oil to ensure the donuts won’t stick after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined to create the dry mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until thoroughly blended and smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined to avoid overmixing. Then, carefully fold in the fresh raspberries to distribute them throughout the batter without breaking them up.
- Fill Donut Pan: Spoon the batter into the greased donut pan cavities, filling each about three-quarters full to allow space for rising during baking.
- Bake Donuts: Place the pan in the preheated oven and bake for 12–15 minutes, or until a toothpick inserted into the center of a donut comes out clean.
- Cool Donuts: Remove the donuts from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before glazing.
- Melt Chocolate Glaze: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until the mixture is melted smooth and glossy.
- Glaze Donuts: Dip the tops of the cooled donuts into the melted chocolate glaze, letting any excess drip off. Place the glazed donuts back on the wire rack to set. Add extra toppings if desired.
- Serve: Serve the donuts warm or at room temperature for the best flavor and texture experience.
Notes
- You can substitute buttermilk with regular milk and 1/2 tablespoon vinegar if buttermilk is unavailable.
- Be gentle when folding in raspberries to keep them whole and prevent the batter from turning pink.
- The chocolate glaze can be customized with chopped nuts or sprinkles for extra texture and flavor.
- Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Reheat donuts in a microwave for about 10-15 seconds if preferred warm.
Keywords: baked chocolate donuts, raspberry donuts, chocolate glazed donuts, easy baked donuts, homemade donuts
