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Chocolate Raspberry Baked Donuts Recipe

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4.4 from 65 reviews

Delight in these rich and moist baked chocolate donuts studded with fresh raspberries and optionally topped with a smooth chocolate glaze. Perfect for a sweet breakfast treat or an indulgent snack, these donuts combine the deep flavors of cocoa with the tartness of raspberries, baked to perfection and finished with a luscious chocolate coating.

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

  • 1/2 cup fresh raspberries (or frozen, thawed and drained)

Optional Glaze

  • 1/2 cup semi-sweet chocolate chips
  • 2 tbsp heavy cream

Instructions

  1. Preheat Oven and Prepare Donut Pan: Preheat your oven to 350°F (175°C). Grease a donut pan liberally with butter or non-stick spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, whole milk, melted unsalted butter, egg, and vanilla extract together until the mixture is smooth and homogenous.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the donuts tender.
  5. Fold in Raspberries: Carefully fold in the fresh or thawed raspberries, taking care not to crush them to maintain bursts of tart flavor within the batter.
  6. Fill Donut Pan: Spoon or pipe the batter into the greased donut pan cavities, filling each about two-thirds full to allow room for rising.
  7. Bake Donuts: Place the pan in the oven and bake for 10 to 12 minutes. Check doneness by inserting a toothpick in the center of a donut; it should come out clean.
  8. Cool Donuts: Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before glazing.
  9. Prepare Chocolate Glaze (Optional): In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Heat in 30-second intervals, stirring thoroughly after each, until you have a smooth, melted chocolate glaze.
  10. Glaze the Donuts: Once the donuts are fully cooled, dip the tops into the chocolate glaze. Place them back on the wire rack to let the glaze set properly.
  11. Serve: Enjoy these baked chocolate donuts with fresh raspberries on the side, paired beautifully with coffee or tea for a delightful treat.

Notes

  • Use buttermilk instead of whole milk for richer, more tender donuts.
  • Gently fold raspberries to avoid them breaking apart and coloring the batter too much.
  • If you don’t have a donut pan, use a muffin pan and reduce baking time slightly.
  • The chocolate glaze is optional but adds a luscious finish to the donuts.
  • Ensure donuts are completely cooled before glazing to prevent melting the glaze.

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