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Chocolate Raspberry Baked Donuts Recipe

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4.9 from 53 reviews

Delight in these rich and moist Baked Chocolate Donuts infused with fresh raspberries. These donuts combine the deep flavor of cocoa with bursts of tart raspberries, all topped with a luscious chocolate glaze. Perfect for a breakfast treat or an indulgent snack, they offer a satisfying chocolate-berry experience with a tender baked texture.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup whole milk (or buttermilk for extra richness)
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract

Additional Ingredients

  • 1/2 cup fresh raspberries (or frozen, thawed and drained)
  • 1/2 cup semi-sweet chocolate chips (optional for glaze)
  • 2 tbsp heavy cream (optional for glaze)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a donut pan or spray it with non-stick spray to ensure donuts release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, whole milk, melted unsalted butter, egg, and vanilla extract until the mixture is smooth and thoroughly combined.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the donuts tender.
  5. Fold in Raspberries: Gently fold fresh raspberries into the batter, being careful not to crush them. If using frozen raspberries, ensure they are thoroughly thawed and drained before folding.
  6. Fill Donut Pan: Spoon the batter into the prepared donut pan cavities, filling each about two-thirds full. Using a piping bag can help fill the cavities neatly and evenly.
  7. Bake Donuts: Place the donut pan in the oven and bake for 10-12 minutes, or until a toothpick inserted into the center of a donut comes out clean.
  8. Cool Donuts: Let the donuts cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
  9. Make Chocolate Glaze: While donuts cool, prepare the glaze by melting the semi-sweet chocolate chips with heavy cream in a microwave-safe bowl. Heat in 30-second increments, stirring after each, until smooth and fully melted.
  10. Glaze Donuts: Once cooled, dip the top of each donut into the chocolate glaze and place back on the wire rack to allow the glaze to set.
  11. Serve: Serve the baked chocolate donuts with additional fresh raspberries on the side or enjoy them on their own with a cup of coffee or tea.

Notes

  • To enhance richness, use buttermilk instead of whole milk.
  • Do not overmix the batter to keep the donuts light and tender.
  • Fresh raspberries provide a juicier texture, but frozen raspberries work well if thawed and drained properly.
  • The chocolate glaze is optional but adds a delicious finishing touch.
  • Ensure donuts are fully cooled before glazing to prevent the chocolate from melting unevenly.

Find it online: https://mealoria.com/chocolate-raspberry-baked-donuts-recipe/