Frosted Chocolate Halloween Donuts

6 servings
24 min

Dress up your dessert on Halloween with this recipe for Frosted Chocolate Donuts. Dipped in holiday-dyed glazes and decorated with sprinkles, these fluffy baked donuts are so fun to make for fall.


Lately I’ve been doing a lot of thinking about what my last meal will be on death row. It’s only a matter of time before I’m charged, tried and convicted for killing someone with my cooking. No jury will ever believe I involuntarily caused someone’s death, but I insist in advance that I’m innocent of any intentional culinary crimes.


Let me explain, today I made pancakes that were the thickness of a postage stamp. Not on purpose, mind you. It’s just that without caffeine to wake me up the can of cornstarch looks exactly like baking powder. I fear it’s only a matter of time before Comet cleaner ends up in my cookies.


Since I’m bound to hang for a murderous kitchen mix-up, I like the irony of my last meal resembling the noose destined for my neck. That’s why, when I walk the Green Mile, I’ll be leaving a trail of donut crumbs. Baked, not fried, because even facing an executioner I’m watching out for trans fats.


Luckily, you don’t need to go to the gallows to enjoy the goodness of chocolate baked donuts. Soft and fluffy, these glazed goodies are decorated with sprinkles for a super fun way to treat yourself this fall.

Frosted Chocolate Halloween Donuts

Recipe details

  • 6  servings
  • Prep time: 15 Minutes Cook time: 9 Minutes Total time: 24 min
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Ingredients

Chocolate Donuts

  • 1 cup all-purpose flour unbleached
  • 1/4 cup natural unsweetened cocoa powder 100% cacao
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 1/3 cup milk room temperature
  • 1/4 cup Greek yogurt room temperature
  • 2 Tbsp unsalted butter melted
  • 1 tsp vanilla pure

Vanilla Glaze

  • 1 1/4 cup powdered sugar packed
  • 1 Tbsp corn syrup
  • 1 Tbsp unsalted butter melted
  • 2 Tbsp milk
  • 1/2 tsp vanilla pure
  • 1/2 tsp red food coloring gel divided
  • 1/4 tsp yellow food coloring gel
  • 1/4 tsp blue food coloring gel
  • decorative sprinkles

Instructions

Chocolate Donuts

Preheat oven to 350 degrees. Grease donut pan with olive oil and set aside.
Sift flour, cocoa powder, baking powder, baking soda and brown sugar together in a large bowl.
In a separate bowl, whisk egg, milk, yogurt, melted butter and vanilla until combined.
Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing. Note: Batter will be thick.
Pipe batter into donut pan, evenly distributing between the six cavities.
Bake for 9 minutes. Donuts are done when tops spring back when pressed by a fingertip.
Cool donuts in pan for 3 minutes then remove to a wire rack to cool completely.

Vanilla Glaze

In a medium bowl, whisk together powdered sugar, corn syrup, melted butter, milk and vanilla until smooth and lump free. Note: glaze will be thick.
Divide batter evenly between two bowls: one for orange glaze and one for purple glaze
For orange glaze: add 1/4 teaspoon of red food gel and 1/4 teaspoon of yellow food gel and stir until combined.
For purple glaze: add 1/4 teaspoon of red food gel and 1/4 teaspoon of blue food gel and stir until combined.

Assembly

Dip donuts tops into glaze then decorate with sprinkles if desired. Donuts taste best the day they are made but can be covered and stored at room temperature up to 2 days.

Tips

  • Whether making baked donuts or fried always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in drier, denser donuts than the moist donuts you’ll get with properly measured flour.
  • Gel dyes are recommended for this recipe because they are more vibrant in color and less batter diluting than liquid dyes.
  • For the moistest, fluffiest donut texture be sure all ingredients (egg, milk and yes, even yogurt) are at room temperature before beginning.
  • Pipe batter into your donut pan using a zip-top bag with a bottom corner snipped off.

Whisking Wolf
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