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Baked Chocolate Donuts with Raspberries and Chocolate Glaze Recipe

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3.9 from 6 reviews

These Baked Chocolate Donuts with Raspberries combine rich cocoa flavor with fresh raspberries for a decadent yet wholesome treat. Lightly sweetened and baked to perfection, topped with a smooth chocolate glaze, they are perfect for breakfast, dessert, or a special snack.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 donuts
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a donut pan with cooking spray or oil to prevent sticking during baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth and fully blended.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing. Carefully fold in the fresh raspberries to distribute them evenly without breaking them.
  5. Fill Donut Pan: Spoon the batter into the greased donut pan cavities, filling each about three-quarters full to allow room for rising while baking.
  6. Bake Donuts: Place the pan into the preheated oven and bake for 12–15 minutes, until a toothpick inserted into the center comes out clean.
  7. Cool Donuts: Let the donuts cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before glazing.
  8. 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 melted smooth and glossy.
  9. Glaze Donuts: Dip the tops of the cooled donuts into the chocolate glaze, letting excess drip off. Place back on the wire rack to let the glaze set.
  10. Serve: Serve the donuts warm or at room temperature for the best flavor and texture.

Notes

  • Buttermilk can be substituted with regular milk plus 1/2 tablespoon vinegar if unavailable.
  • Handle raspberries gently when folding to keep them whole and avoid turning the batter pink.
  • The chocolate glaze can be customized by adding chopped nuts or sprinkles for extra texture and flavor.
  • Store the donuts in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • Reheat donuts in the microwave for 10-15 seconds if you prefer them warm.

Find it online: https://zaracooking.com/baked-chocolate-donuts-with-raspberries-and-chocolate-glaze-recipe/