Baked Chocolate Donuts (Print Version)

# Ingredients:

→ For the Donuts

01 - 1 teaspoon vanilla extract
02 - ½ tablespoon vinegar (use white or apple cider)
03 - 2 tablespoons oil (canola or olive both work)
04 - ½ cup milk
05 - ¼ teaspoon salt
06 - ½ teaspoon baking soda
07 - ⅓ cup cocoa powder
08 - ½ cup granulated sugar
09 - ¾ cup all-purpose flour

→ For the Chocolate Glaze

10 - ¾ cup powdered sugar
11 - 2 ounces chocolate chips (semi-sweet or dark work well)
12 - ½ teaspoon vanilla extract
13 - 1 tablespoon light corn syrup
14 - 2 tablespoons cream or milk
15 - ¼ cup butter

→ Optional Toppings

16 - Sprinkles

# Instructions:

01 - Set the oven to 350°F (175°C) and let it heat up. Grease your donut pan lightly with butter or non-stick spray.
02 - In a large mixing bowl, whisk together cocoa powder, sugar, flour, salt, and baking soda until evenly mixed.
03 - In a smaller bowl, blend milk, vinegar, oil, and vanilla extract until smooth.
04 - Pour the wet mix into the bowl with dry ingredients and stir until no clumps remain and the batter is smooth.
05 - Scoop the batter into the donut pan, filling each mold around three-quarters of the way.
06 - Place the pan in the oven and bake for about 14-15 minutes. Check if they’re done by poking a toothpick into one—it should come out clean.
07 - Leave the donuts in the pan for a few minutes to cool slightly, then carefully move them to a wire rack to cool completely.
08 - Put butter in a medium pot over medium heat until it melts, then stir in vanilla, milk (or cream), and corn syrup.
09 - Add chocolate chips to the pot and keep stirring until the chocolate completely melts into the mixture. Adjust the heat if needed.
10 - Take the pot off the stove and whisk in powdered sugar. To avoid lumps, sifting the sugar beforehand is helpful.
11 - Dip the top half of each cooled donut into the warm glaze. Gently shake over the pot to get rid of excess.
12 - Right after glazing, sprinkle toppings like sprinkles onto the donuts before the glaze sets.

# Notes:

01 - Keep them in an airtight container at room temperature for up to 2 days.
02 - Try using dark cocoa powder if you love stronger chocolate flavor.
03 - You can freeze these without glaze for up to 3 months.
04 - No donut pan? A muffin tin works as a substitute for donut-like muffins.

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