Chocolate Donuts

These Chocolate Donuts are moist, sweet, and very chocolatey. This recipe delivers the best texture and flavor for donuts that are addictive and delicious.

Let’s get started!

For the donuts – 2 Tablespoons unsalted butter softened – 1/4 cup granulated sugar – 1/4 cup golden brown sugar – 1 large egg – 1/2 teaspoon vanilla extract – 3/4 cup sour cream – 1 3/4 cup all-purpose flour – 1/4 cup + 1 tablespoon cocoa powder – 1/2 teaspoons baking powder – 1/2 tsp baking soda – 1/2 Tablespoon cornstarch – 1/4 teaspoon salt For the chocolate glaze – 1 cup semisweet chocolate chips – 1/2 cup heavy cream – 2 tablespoons unsalted butter melted – Corn oil for frying


White Scribbled Underline

Beat butter and sugars.


With an electric hand mixer, beat together the softened butter, brown sugar, and granulated sugar.

Add the egg and vanilla.


Now add the egg and vanilla extract, mixing until combined.

Prep the peaches.


In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, cornstarch, and salt together. Then add 1/3 of the sifted flour mixture to the wet ingredients, and stir with a spatula.

Mix in the sour cream.


Add 1/3 of the sour cream and mix. Then add 1/3 of the flour mixture and mix. Continue doing this in an alternating pattern until everything is combined.

Cover and chill.


Place the donut dough onto a large sheet of plastic wrap and cover it tightly. Refrigerate it for 1 hour, or until firm.

Roll and cut the donut dough.


Lightly dust your work surface with flour and roll out the dough until it’s about 1/2-inch thick. Using a donut cutter or 2 different-sized biscuit cutters, cut out as many donuts as possible. Dust the cutters in flour to prevent sticking.

Reshape the dough and cut more donuts.


Roll the scraps out again and cut out the donuts, repeating this step until you use it all up. This should come out to be about 12 donuts.

Fry the donuts.


Fill a heavy-bottomed pot with about 2 inches of corn oil and bring it to 325 degrees Fahrenheit. Carefully fry the donuts in batches, about 2 minutes on each side.

Dip the chocolate donuts into the glaze.


Dip the slightly cooled donuts into the glaze and then lay them on a cooling rack to set. Serve and enjoy.