Chocolate Dipped Donuts
These Chocolate Dipped Donuts are soft, moist, and absolutely delicious. On the inside, there’s a vanilla sour cream cake donut with mini chocolate chips stirred in. On the outside, a thin layer of chocolate glaze. They’re simple, a classic, and a must bake. Yields: 13 donuts
Servings Prep Time
13donuts 15-20minutes
Cook Time
8-10minutes
Servings Prep Time
13donuts 15-20minutes
Cook Time
8-10minutes
Ingredients
Vanilla Chocolate Chip Donuts
Chocolate Glaze
Instructions
  1. Preheat the oven to 400°F and lightly grease a 6-cavity donut pan*. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
  3. In a large bowl, whisk together the cooled melted butter, vegetable oil, and light brown sugar until light and fluffy. This should only take about 30-60 seconds of whisking.
  4. Whisk in the eggs, one at a time, and mix until fully combined. Add in 2 tsp of vanilla and whisk until incorporated.
  5. Add 1/3 of the dry ingredients to the large bowl, and using either a wooden spoon or a spatula, stir until combined. Add 1/2 of the sour cream and mix until fully incorporated. Repeat, ending with the dry ingredients, there is still a light dusting of flour. Add in the mini chocolate chips and fold to distribute. (Note: the batter will be thick)
  6. Using a piping bag with the tip cut off so that the batter comes out thick, or with a spoon, fill the cavities of the doughnut pan until about 3/4 of the way full.
  7. Bake for 8-10 minutes, until the doughnuts spring back at the touch. Remove from the oven and turn out onto a wire rack to cool. Wipe the doughnut pan and spray again before baking the second half of the batter.
  8. Once the donuts are cooled, it’s time to dip! To make the chocolate glaze, whisk together the powdered sugar, cocoa powder, and hot water (I let this just come to a simmer on the stove) in a large bowl. Once fully combined and you have a smooth, wet glaze, whisk in the corn syrup and vanilla.
  9. Place a sheet of parchment or wax paper under the wire cooling rack. Dunk the donuts, one at a time, into the chocolate glaze, using a fork or a spoon to turn and make sure both sides are fully coated. Remove the donut from the bowl and let cool on the wire rack. Any spots that are uncovered or that your finger touched while transferring to the cooling rack can be touched up by simply using a spoon to pour over a bit of the glaze. Repeat until all 13 are covered. Leave until the glaze sets completely and you can pick up the donut without chocolate rubbing off on your fingers (this will take a couple of hours).
Recipe Notes

*I usually use this donut pan, but if you don’t have one or don’t want to purchase one, the batter is thick enough that you should be able to pipe the dough into rounds, or chill and roll until it’s about 1 inch thick before cutting into circles, and bake on a parchment covered baking sheet. The donut cavities in the pan are 3.25 inches (8.3 cm).

Store in an airtight container or wrap in plastic wrap and foil and freeze any extras.

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