Baked 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
Scale
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
