Chocolate Raspberry Donuts with Raspberry Glaze

Why You’ll Love This Recipe

I enjoy this recipe because it is easy to prepare and delivers a wonderful balance of chocolate and raspberry flavors. The baked donuts have a tender crumb, while the fresh raspberry glaze adds a naturally sweet and slightly tart finish. I also appreciate how beautiful these donuts look, making them perfect for holidays, celebrations, or whenever I want to impress family and friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Donuts

• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 1/4 cup sour cream
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup mini chocolate chips (optional)

For the Raspberry Glaze

• 1 cup powdered sugar
• 2 to 3 tablespoons raspberry puree
• 1 teaspoon lemon juice
• Fresh raspberries for garnish (optional)
• Freeze-dried raspberry powder for garnish (optional)

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a donut pan.
2. I whisk together the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar in a large bowl.
3. I combine the egg, milk, sour cream, vegetable oil, and vanilla extract in a separate bowl until smooth.
4. I stir the wet ingredients into the dry ingredients until just combined, then fold in the mini chocolate chips if I am using them.
5. I spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
6. I bake the donuts for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
7. I let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. I whisk together the powdered sugar, raspberry puree, and lemon juice until I have a smooth glaze.
9. I dip each cooled donut into the raspberry glaze and allow the excess to drip off.
10. I garnish the donuts with fresh raspberries or a sprinkle of freeze-dried raspberry powder if I want an extra decorative finish before letting the glaze set.

Servings and Timing

• Servings: 12 donuts
• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Cooling and Glazing Time: 15 minutes
• Total Time: About 40 minutes

Variations

• I add a teaspoon of espresso powder to enhance the chocolate flavor.
• I use dark chocolate chips instead of mini chocolate chips for a richer taste.
• I drizzle melted dark or white chocolate over the raspberry glaze for an elegant finish.
• I stir finely chopped fresh raspberries into the batter for extra fruit flavor.
• I replace the raspberry glaze with a chocolate glaze when I want an even richer dessert.

Storage/Reheating

I store the glazed donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If I refrigerate them, I let them sit at room temperature for about 15 minutes before serving for the best texture. I also freeze the unglazed donuts for up to 3 months and prepare the fresh raspberry glaze after thawing.

FAQs

Can I use frozen raspberries for the glaze?

Yes. I thaw the raspberries completely, blend them into a puree, and strain out the seeds if I want a smooth glaze.

Can I make these donuts without a donut pan?

Yes. I bake the batter in a muffin tin instead, although the baking time may increase by a few minutes.

Why are my donuts dry?

I avoid overmixing the batter and overbaking the donuts because both can result in a drier texture.

Can I make the glaze thicker or thinner?

Yes. I add more powdered sugar for a thicker glaze or a little more raspberry puree for a thinner consistency.

Can I freeze the glazed donuts?

I prefer freezing the donuts before glazing them because the fresh glaze has the best texture and appearance when made just before serving.

Conclusion

I find Chocolate Raspberry Donuts with Raspberry Glaze to be a delightful combination of rich chocolate and vibrant raspberry flavors. Their soft texture, beautiful pink glaze, and simple preparation make them perfect for everything from weekend breakfasts to elegant dessert tables. Every batch brings together indulgence and freshness in a way that keeps me coming back for another donut.

Chocolate Raspberry Donuts with Raspberry Glaze

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Chocolate Raspberry Donuts with Raspberry Glaze are rich, moist baked donuts with deep chocolate flavor and a bright, fruity raspberry finish. These bakery-style treats are easy to make and perfect for breakfast, brunch, dessert, or special occasions.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 40 minutes
• Yield: 12 donuts
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the Chocolate Donuts:
• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 1/4 cup sour cream
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup mini chocolate chips (optional)
• For the Raspberry Glaze:
• 1 cup powdered sugar
• 2 to 3 tablespoons raspberry puree
• 1 teaspoon lemon juice
• Fresh raspberries for garnish (optional)
• Freeze-dried raspberry powder for garnish (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a donut pan.
2. Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar in a large bowl.
3. In a separate bowl, whisk together the egg, milk, sour cream, vegetable oil, and vanilla extract until smooth.
4. Stir the wet ingredients into the dry ingredients until just combined, then fold in the mini chocolate chips if using.
5. Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
6. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the donuts in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Whisk together the powdered sugar, raspberry puree, and lemon juice until smooth.
9. Dip each cooled donut into the raspberry glaze and allow the excess to drip off.
10. Garnish with fresh raspberries or freeze-dried raspberry powder if desired, then let the glaze set before serving.

Notes

• Add 1 teaspoon espresso powder to enhance the chocolate flavor.
• Substitute dark chocolate chips for a richer taste.
• Drizzle with melted dark or white chocolate for an elegant finish.
• Fold finely chopped fresh raspberries into the batter for extra fruit flavor.
• Store glazed donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freeze unglazed donuts for up to 3 months and prepare the glaze after thawing for the best results.

Nutrition

• Serving Size: 1 donut
• Calories: 210 kcal
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 22 mg