Decadent Double Chocolate Donuts Recipe: Rich, Gooey & Irresistible

Valentine’s Day is just around the corner, and we’re feeling the love — especially for these double chocolate donuts. They’re soft, sweet, and have a beautiful texture. Perfect for Valentine’s Day or any moment you want a special treat.

I fell hard for donut pans last summer while staying at my brother’s. My sister-in-law had the cutest pan that made the most adorable little donuts, and when she gifted me one for my birthday, I was ecstatic.

I knew the first recipe I wanted to try in my new pan would be chocolate — and of course double chocolate with a chocolate glaze!

This recipe is straightforward, requires no stand mixer, and comes together quickly. Combine the dry and wet ingredients, pipe the batter into the donut pans, bake, dip in glaze, and you’ll have chocolatey donuts in under 20 minutes.

If you happen to be reading this on February 6th, join me on Facebook Live — I’ll be making these donuts in the late morning. Subscribe to my page to catch the live or the replay. Can’t wait to share the process with you!

Makes 12 regular-sized donuts or 24 mini donuts

3/4 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt, or to taste

2 1/2 tablespoons melted butter, cooled to room temperature

1 large egg

1/4 cup packed brown sugar

3 tablespoons granulated sugar

1 1/2 teaspoons vanilla extract

6 tablespoons buttermilk

1 cup powdered sugar

3 tablespoons cocoa powder

5 tablespoons heavy cream

2 teaspoons corn syrup

Sprinkles, for decorating

1. Preheat the oven to 350°F (175°C). Lightly spray a donut pan with non-stick cooking spray.

2. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.

3. In another bowl, whisk the melted butter, egg, brown sugar, granulated sugar, vanilla, and buttermilk until smooth. Add the dry ingredients to the wet and whisk until just combined.

4. Transfer the batter to a large piping bag (or a resealable plastic bag with a corner snipped off) and pipe into the donut pan. Fill each cavity only partway — don’t overfill. Bake for 8–10 minutes, then invert the pan to release the donuts and let them cool on a rack.

5. Make the glaze by whisking together the powdered sugar, cocoa, heavy cream, and corn syrup until smooth. Adjust thickness with more powdered sugar to thicken or more cream to thin. Dip the cooled donuts in the glaze, add sprinkles if desired, and store in an airtight container for up to 2 days for best freshness.