Baked Chocolate Cake Donuts Food

BAKED DOUBLE CHOCOLATE CAKE DOUGHNUT RECIPE

Steps:

• Preheat your oven to 350 degrees F. Spray your doughnut pan with cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• In a medium saucepan, set over medium heat, add the butter. When melted, add the chocolate chips and espresso powder. Allow to stand and melt for a minute or two and then mix with a spatula until smooth. Turn the heat off and then stir in the sugar and egg yolk. Lastly, whisk in the buttermilk and vanilla extract.
• In one batch, add the wet ingredients to the dry and mix just until you no longer see any speckles of flour. Fill the doughnut pan half way. Transfer the doughnuts to the oven to bake for 12 to 15 minutes, until firm to the touch. Allow to cool in the doughnut pan for a minute or two and then run a butter knife along the outside, lifting them out of the pan with your fingers. Transfer them to a cooling rack while you make the frosting.
• Meanwhile, in a medium bowl, whisk together the powdered sugar, cocoa powder, vanilla extract and 2 tablespoons of milk. Add more milk or water, one tablespoon at a time, until it reaches a thick yet pourable consistency. If you like, you can add the corn syrup. This is not mandatory and was only used to give it that beautiful sheen-feel free to skip it! Dip the doughnuts, one at a time, into the frosting and place back on the cooling rack. Top with a liberal amount of sprinkles. Doughnuts will stay delicious for up to 3 days when kept in an airtight container.

BAKED CHOCOLATE DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease donut pans well.
• Sift flour, sugar, cocoa, baking powder, and salt together into a large bowl.
• Whisk milk, egg, butter, oil, and 2 teaspoons vanilla extract together in a small bowl. Stir into flour mixture until just combined.
• Spoon batter into the prepared donut pans, filling each well 3/4 full.
• Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Remove from the oven and let cool for about 5 minutes; tap donuts out onto a sheet pan.
• Combine confectioners' sugar, hot water, and remaining vanilla extract in a bowl to make the glaze.
• Place parchment paper under a wire cooling rack. Transfer cooled donuts to the rack and coat in glaze, letting excess drip onto parchment paper; coat the donuts a second time if desired.

CHOCOLATE DONUTS

Steps:

• Preheat oven to 350°F/180°. Grease a donut pan with oil or butter. Set aside.
• Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
• In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.
• Fill donut cavities with batter ¾ way full using a spoon or a piping bag (much easier). Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
• Bake for 9-10 minutes or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
• Make the chocolate glaze: Melt the chocolate, heavy cream, and butter gently in the microwave (in 30-second intervals, stirring in between) or a double boiler until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.
• Donuts are best eaten the same day or keep them for up to 3 days in the refrigerator.

EASY BAKED CHOCOLATE GLAZED DOUGHNUTS

Steps:

• Heat oven to 325°F. Lightly spray 2 doughnut pans with cooking spray.
• In large bowl, mix cake mix, Bisquick mix, sugar and salt. Stir in milk and eggs. Mix until well combined. Fill each doughnut cup three-fourths full.
• Bake 8 to 10 minutes or until doughnuts spring back when touched. Cool in pans 10 minutes; remove to cooling rack. Cool completely.
• Meanwhile, in small bowl, stir frosting and water with spoon until smooth. Dip one side of each doughnut into glaze.

BAKED CHOCOLATE DONUTS

Steps:

• Preheat oven to 325 F.
• Grease a donut pan. Set aside.
• In a large bowl whisk together flour, baking soda, salt, unsweetened cocoa powder, and brown sugar. Set aside.
• In a separate bowl, whisk together, buttermilk, coffee, egg, and vanilla extract.
• Pour wet ingredients into dry ingredients.
• Stir gently JUST until dry ingredients are combined *SEE NOTE*
• Stir in butter and stir JUST until butter is combined.
• Spoon batter into prepared doughnut pan, filling 3/4 full.
• Bake for 6-7 minutes.
• Allow donuts to sit in pan until they have cooled down enough to remove from pan.
• Remove donuts from pan and place on cooling rack to finish cooling.
• While donuts are cooling, prepare vanilla drizzle by stirring together powdered sugar, vanilla, and enough milk to create an Elmers glue-like consistency) Set aside.
• To make the chocolate ganache, heat heavy whipping cream to a small saucepan until it begins to simmer lightly.
• Remove from heat and stir in chocolate chips. (I like to use mini chocolate chips because they melt faster)
• Let ganache cool.
• Spread chocolate ganache in a thin layer over donuts and let set.
• Once set, drizzle on the vanilla glaze.
• Add toppings and allow glaze to harden.
• Enjoy

BAKED CHOCOLATE CAKE DONUTS

Steps:

• Chocolate Glaze: Combine chocolate, confectioners' sugar, cocoa, salt, and butter in a small bowl. Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. If it's too thick, add more cream, 1 tablespoon at a time. (Makes 1 1/3 cups.)
• Donuts: Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, cocoa, baking powder, baking soda, and salt. Beat butter with both granulated and brown sugars on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. Reduce speed to low; add flour mixture in two batches, alternating with milk, beating to combine after each addition. Stir in chocolate chips.
• Transfer batter to a piping bag fitted with a large, plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup in pans. Bake until tops spring back when lightly touched, 10 to 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.
• Dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side. Place, glaze-side up, on racks. Top with sprinkles or shavings and let stand until completely set, about 1 hour. Donuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

BAKED CAKE DONUTS

Steps:

• Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
• Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
• Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.

BAKED CHOCOLATE CAKE DOUGHNUTS

Steps:

• Preheat oven to 350. Spray the wells of a standard doughnut pan with non-stick spray.
• In a stand mixer fitted with a whisk attachment, whisk together the cocoa powder, flour, sugar, baking power, baking soda, salt, chocolate chips and cinnamon (if using). In a separate mixing bowl, whisk together the eggs, milk, vanilla and vinegar.
• Add the wet ingredients to the dry ingredients, stirring just until combined. Gently stir in the melted butter. (Do not overmix; the batter doesn't need to be totally smooth, just well-combined.)
• Place batter into a gallon-sized zip-top bag, and snip off a small portion of one of the bottom corners of the bag. Carefully pipe the batter into each cavity of the prepared pan, filling each cavity until it is just full.
• Bake doughnuts or 12-14 minutes, or until a wooden pick inserted into the center of one comes out clean. Immediately turn the doughnuts out onto a cooling rack, and allow to cool for 10 minutes or so before sprinkling with a generous amount of powdered sugar.

CHOCOLATE DONUTS WITH COFFEE GLAZE

Steps:

• For the chocolate donuts: Preheat the oven to 375 degrees F.
• Spray a 12-cavity donut pan with cooking spray and set it aside.
• Whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda in a large bowl. Whisk together the coffee, buttermilk, oil, vanilla and egg in a separate medium bowl until combined. Add the wet ingredients to the dry ingredients and mix to combine.
• Transfer the batter to a piping bag. Fill each cavity with batter until it comes about three-quarters of the way up the sides of the pan.
• Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool the donuts in the pan for 5 minutes, then remove to a rack and cool completely.
• For the coffee glaze: Mix together the confectioners' sugar, coffee and milk in a bowl until smooth. If it seems too thick, add more coffee little by little.
• Dip each donut halfway into the glaze, then allow excess to drip off. Sprinkle the tops with hazelnuts and sprinkles. Let set, about 30 minutes.

BAKED CHOCOLATE DONUTS

Steps:

• Preheat oven to 375 degrees F.
• Whisk dry ingredients together in a mixing bowl.
• Add all remaining ingredients and stir very well, until smooth.
• Spray mini donut pans with non-stick spray, and fill ¾ full with batter.
• Bake for 7 minutes, until donuts spring back when touched lightly with your finger.
• Let cool on a wire rack before adding the chocolate glaze and decorating.
• TO MAKE THE CHOCOLATE GLAZE: In a small saucepan over low heat, add butter, corn syrup, milk and vanilla. Once butter is melted, add chocolate chips and stir until melted. Add confectioners' sugar and stir until smooth. Glaze donuts immediately, and keep over the lowest heat to keep warm while glazing them. Add sprinkles immediately because the glaze sets very quickly.

SMALL BATCH CHOCOLATE DONUTS

Steps:

• First, start by preheating the oven to 350F, then spray the donut baking pan with cooking spray and set aside.
• In a large bowl, whisk the eggs, the granulated sugar and the brown sugar until well incorporated. Add in the milk, sour cream, melted butter and vanilla extract, and whisk until well combined.
• Using a sieve, sift in the dry ingredients. Starting with the flour, cocoa powder, baking soda and salt. Gently fold in the dry ingredients into the wet mixture. The donut batter will be pretty thick at this point.
• Transfer the donut batter into a piping bag, if you don't have that use a plastic ziplock bag and cut the tip off. Fill the donut cavities with chocolate cake batter about 3/4ths full. or just divide your batter into 6 donut cavities.
• Bake the donuts for 17-20 minutes or until a toothpick inserted in the middle comes out clean, check at 17 minutes. Let the baked donuts cool in the baking pan for 10 minutes then transfer them to a cooling rack. Let them cool completely before glazing.

CHOCOLATE CAKE DONUTS

Steps:

• To make the Donuts: Preheat oven to 350oF(180oC). Make your DIY Donut tin and grease it with butter. Watchman video to see how you can create your own Donut tin with a cupcake tin and tinfoil.
• Sift together the flour, cocoa powder, baking soda, baking powder, both sugars and salt.
• In a separate jug mix together egg, sour cream, melted butter, and vanilla extract.
• Add the wet ingredients into the dry and gently mix to a smooth batter.
• Add batter to a piping bag or ziploc bag. Cut a corner off to pipe into donut pan wells. Fill them no higher than 2/3 of the way up so they don't bake over.
• Bake donuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.
• To make the Glaze: Sift together the icing sugar and cocoa powder. Whisk in the milk, vanilla and whisk until the glaze is smooth. You may need to add additional powdered sugar or milk depending on the consistency you like. Dip the top of each donut in the glaze. Serve it warm or at room temperature. Store in an airtight container for up to 3 days.

BAKED DOUBLE CHOCOLATE DONUTS

Steps:

• Pre-heat oven to 375 degrees and spray donut pan with non-stick spray.
• Combine milk and vinegar, set aside and let sit for 5 minutes.
• In a large bowl, sift and mix together flour, xanthan gum, sugar, cocoa powder, baking powder, baking soda and salt.
• In a separate bowl, whisk egg, oil and vanilla. Whisk in milk/vinegar mixture until combined.
• Pour wet ingredients into the bowl of dry ingredients. Stir until just combined. Don't over mix!
• Transfer batter into a ziplock bag. Cut one corner and pipe batter into the prepared donut pan. You can also use a spoon to transfer batter to the pan but piping it from the ziplock bag is easier.
• Bake donuts for 8 minutes. The top of the donut will spring back when touched when done.
• Cool donuts on a wire rack.
• To prepare the chocolate glaze, add chocolate chips, butter, corn syrup and water to a microwave safe bowl.
• Heat on high for 20 seconds. Stir well. Microwave for 10 seconds until the chocolate is melted. Stir well. Do not over-heat.
• Dip cooled (can be slightly warm) donuts 1/3 of the way in the chocolate glaze. Top with sprinkles, coconut or toppings of your choice.

BAKED DOUBLE CHOCOLATE DONUTS (GLUTEN FREE)

Steps:

• Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray.
• In a medium bowl blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and buttermilk powder.
• In a small bowl beat together the eggs, oil and 2 tablespoons water. Pour the mixture into the dry ingredients and mix until well combined. If mixture is to thick add in additional water until a smooth, thick, cake batter consistency is achieved.
• Spoon the mixture into the prepared pan, smoothing with a spatula. Place in pre-heated oven and bake for 10 to 12 minutes. Allow to rest in pan a minute or two and then turn out onto a wire rack to cool for a few minutes.
• In a small bowl, blend together the coconut oil, cocoa, 1 1/2 tablespoons hot water, sugar and vanilla. Stir until smooth adding in additional water as needed. Place the cooling rack with donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides. Immediately top with topping of choice; i.e., peanuts, coconut or nonpareils. Enjoy!

BAKED CHOCOLATE CAKE DOUGHNUTS

Steps:

• Preheat oven to 325°F
• In the bowl of your stand mixer, add milk, brown sugar and 1 egg. Mix until well incorporated.
• Slowly add melted chocolate, butter, and vanilla. Mix on low for 1 minute.
• Continuing on low speed, add flour, baking soda and salt. Continue mixing until batter is smooth.
• Lightly spray your doughnut pan with non-stick cooking spray.
• Fill each portion of the doughnut pan 3/4 of the way full. Bake for 12 minutes or until doughnuts spring back when touched.
• Remove from the oven and allow doughnuts to sit for one minute. Then, remove doughnuts from pan and place on a wire cooling rack.
• Sprinkle with powdered sugar and serve.

BAKED RED VELVET CAKE DONUT RECIPE (WITH CHOCOLATE GLAZE)

Steps:

• Preheat the oven to 350°F (177°C). Lightly grease two 6-cavity donut pans and set aside.
• In a medium bowl, sift together the flour, sugar, baking powder, salt, and cocoa and set aside.
• In a large mixing bowl, whisk together the egg, buttermilk, butter, oil, and vanilla until combined. Add the vinegar and red food coloring (if used) and whisk to combine. Then add the dry ingredients and stir just until combined.
• Transfer the batter to a piping bag and cut off the tip. Pipe the batter into the prepared donut pans until the cavities are about 3/4 full.
• Bake for 10-11 minutes or until a toothpick inserted into the center comes out clean. Let cool for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
• Place the chopped chocolate, butter, light corn syrup, and water in a heatproof bowl and melt in the microwave. Stir every 20 seconds. Then, let cool for a few minutes.
• Dip the tops of the cake donuts into the glaze and decorate as desired. Store in an airtight container in the refrigerator for up to 3 days.

CHOCOLATE BAKED DONUTS

Steps:

• In a medium to large bowl, whisk together the dry ingredients: flour, sugar, cocoa, baking soda, and salt. In a smaller, separate bowl, stir together the wet ingredients: milk, oil, vinegar, and vanilla.
• Stir the wet ingredients in with the dry until no lumps remain. Lightly butter or spray the donut baking pan before spooning the batter in.
• Bake at 350°F for 14-15 minutes. Remove from the oven and allow to cool in the pan before turning out onto a cooling rack.
• For the glaze, in a medium pot over medium heat, melt the butter and stir in the cream or milk, corn syrup, and vanilla. Add the chocolate chips, turning the heat down slightly if needed, and continue to cook and stir until the chips are melted.
• Remove the pot from the heat and whisk in the powdered sugar. You may want to shift the sugar first, to remove any lumps, so your glaze will be lump-free.
• Dip the donuts in the still-warm glaze, tapping off any extra. Then, top with sprinkles if using.

CHOCOLATE CAKE DOUGHNUTS

Steps:

• All the ingredients should be at room temperature (70 degrees F). Beat the sugar and eggs together until creamy and lemon colored.
• Melt the butter and chocolate together in a small saucepan over low heat. Beat into the sugar and egg mixture.
• In a separate bowl combine the vanilla and buttermilk. Stir into the sugar mixture.
• Combine the flour, baking powder, baking soda, and salt in a large bowl. Stir into the liquid mixture. Chill the dough slightly to make it easier to handle.
• Roll out half the dough on a lightly floured board to a 1/2 inch thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10 minutes.
• Heat 2 inches of oil to 370 degrees F (185 degrees C) in a large skillet. The dough should be at room temperature before frying. Dip a metal pancake turner into the hot oil each time before using it to move or turn a doughnut. Transfer the doughnuts to the skillet, one every 15 seconds. Fry each doughnut about 90 seconds per side. Remove the doughnuts and drain on paper towels. Repeat with the remaining dough.
• To make the icing: Beat the sugar, egg white, and vanilla together until smooth. Drizzle onto the doughnuts after they have cooled.

CHOCOLATE GLAZED CAKE DOUGHNUTS

Steps:

• Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.
• Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.
• Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.
• For the chocolate glaze: melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.

BAKED CHOCOLATE CAKE DOUGHNUTS

Steps:

• Preheat the oven to 350°F Lightly grease a doughnut or muffin tin.
• Sift the flour, cocoa powder, baking powder and baking soda, and then whisk in the sugar, nutmeg and salt.
• Add the butter, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.
• In a separate bowl, whisk together the buttermilk, yogurt, vanilla and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your doughnuts may be a bit rubbery.
• Fill each cup 1/2 to 3/4 full. You can do this with a spoon, but I prefer using a piping bag to fill each cup more evenly and cleanly. It's important not to overfill, or as the doughnuts rise, you'll lose the hole.
• Bake for 6 to 10 minutes (depending on the size of your doughnut pan), until the doughnuts spring back when touched. Let cool slightly on a wire rack before glazing. If coating in powdered sugar, let them cool even a bit more.

BAKED CHOCOLATE CAKE DONUTS

Steps:

• Preheat the oven to 450ºF. Whisk together the flour, cocoa powder, corn starch, sugar, baking powder, and salt. Add the egg, milk, vanilla, and vegetable oil. Mix until smooth batter forms. Pour batter into a large piping bag (I usually use a gallon sized zip top bag). Generously and thoroughly grease a donut baking tin with nonstick cooking spray. Snip the corner of the bag and pipe the batter into the tins, filling each about 3/4 full. (My donut pan only bakes 6 donuts at a time, so I typically overfill each one just a bit or I have a little batter left over-- which I will sometimes use to make a few mini donuts in my mini pan). Bake for 7-8 minutes until toothpick inserted comes out clean. Let donuts cool in pan for about 10 minutes, until pan is cool enough to handle. Invert donuts onto a wire rack for complete cooling. Whisk together the powered sugar and water until smooth. Spoon glaze over each donut.

BAKED DEVIL'S FOOD CAKE DONUTS

Steps:

• Preheat the oven to 350ºF. Generously grease a donut pan with nonstick cooking spray. Whisk together the flour, brown sugar, sugar, cocoa powder, baking powder, and salt. Add the buttermilk, vanilla, the egg, and the oil and whisk until batter is smooth. Pour the batter into a zip top bag, snip the corner and pipe the batter into the donut tin. Bake for 10 minutes. After the donuts have cooled for a few minutes, invert them onto a cooling rack. Make the glaze: whisk together the powdered sugar, milk, vanilla, and melted butter. Dip the donut in the glaze. Let the excess drip off the donut and place back on the rack.

FLOURLESS CHOCOLATE DONUTS WITH CHOCOLATE ICING (EASY BAKED DONUT)

Steps:

• Preheat the oven to 350 degrees. Spray a 6-count donut pan with cooking spray (see note about pans below).
• In a medium bowl, whisk together the eggs, sugar, melted butter (cooled slightly before adding to the bowl), almond butter, and vanilla.
• Sift in the cocoa powder, baking powder, and baking soda. Add the salt and mix well.
• Divide the batter among the 6 donut cavities in the prepared pan, smoothing the tops with a spoon or your finger.
• Bake for 12-15 minutes or until toothpick inserted into a donut comes out clean.
• Remove from the oven and let cool the donuts cool at least 10 minutes before removing from the donut pan.
• In a small bowl, sift together the powdered sugar and cocoa powder.
• Add the vanilla and 2 teaspoons milk of choice; stir. Add additional milk, just one teaspoon at a time, until a glaze reaches desired consistency.
• To top the donuts with glaze, turn a donut upside down and dip the top side into the chocolate glaze, smoothing with a spoon if needed. Place glaze-side-up on a cooling rack. Sprinkle one half of the donut with crushed almonds or desired toppings. Let chocolate glaze set before serving.

CHOCOLATE BAKED DONUTS

Steps:

• Preheat the oven to 350ºF and spray a donut pan with nonstick cooking spray.
• Add the flour, cocoa powder, baking powder, baking soda, and salt to a bowl and mix the ingredients together until combined.
• Next, cream the butter and the sugar together on medium speed with an electric mixer or stand mixer until light and fluffy.
• Scrape the sides of the bowl and then add the egg and egg yolk. Mix on medium speed until just combined.
• Add the almond milk and mix until combined.
• Slowly add the dry ingredients to the wet ingredients, mixing on medium/low. When all of the ingredients are well combined, fold the chocolate chips into the batter.
• Transfer the batter into a piping bag or gallon-size Ziploc bag.
• Then, pipe the donut batter into the donut pan, filling each donut ¾ of the way full.
• Bake donuts at 350ºF for around 8-10 minutes.
• Remove the donuts from the oven and let them sit for a few minutes before removing them from the donut pan and letting them cool completely.
• For the chocolate glaze -- heat the chocolate chips, butter, and water over medium heat, stirring constantly. When all of the ingredients have melted and the mixture becomes glossy, remove from the heat.
• Stir the glaze until it is completely melted and smooth.
• Glaze each donut by dipping the top of the donut into the warm glaze. To even out the glaze on the donut, shake the donut from side to side and the glaze should even out.
• Immediately top with sprinkles and allow glaze to cool and harden.