These Christmas Chocolate Donuts are rich, soft, and fudgy, with a cocoa-forward crumb that stays moist for days. Finished with a sweet glaze, buttercream, and holiday toppings, they suit a cookie tray, a brunch table, or a sleepover breakfast.
Yield: 12 donuts (estimated)
Prep time: 30 minutes
Bake time: 12 minutes, plus cooling
Total time: About 60 minutes
Ingredients
For the donuts:
- 1 1/2 cups flour — The base of the donut. Spoon it into the measuring cup and level it off so the batter isn’t dense.
- 1/2 cup cocoa powder — Provides the chocolate flavor and deep color. Unsweetened cocoa powder works best here.
- 3/4 cup sugar — Sweetens the batter and keeps the crumb tender.
- 2 eggs — Add structure and richness to the batter.
- 1/2 cup milk — Loosens the batter so it pipes or spoons cleanly into the pan.
- 1/3 cup oil — Keeps the donuts moist. Use a neutral oil such as vegetable or canola.
- 1/2 cup sour cream — Adds tang and a soft, plush texture. Full-fat sour cream gives the best result.
- 1 tsp vanilla — Rounds out the chocolate flavor. Use vanilla extract.
- 1 1/2 tsp baking powder — The main leavener, so the donuts rise in the pan.
- 1/2 tsp baking soda — Works with the sour cream and cocoa to help the batter lift and brown.
- 1/4 tsp salt — Balances the sweetness and deepens the chocolate.
For the glaze:
- 1 1/2 cups powdered sugar — The base of the glaze. Sift it first so the glaze stays smooth.
- 3 to 4 tbsp milk — Thins the glaze to a pourable consistency. Add it a splash at a time.
- 1/2 tsp vanilla — Flavors the glaze. Use vanilla extract.
For the buttercream:
- 1 cup butter — Softened, for the buttercream. It should give easily when pressed but still hold its shape.
- 3 cups powdered sugar — The bulk of the buttercream. Add it gradually so the frosting doesn’t turn grainy.
- 2 to 3 tbsp heavy cream — Makes the buttercream light and spreadable.
For tinting and decorating:
- Red food coloring, as needed — Tints portions of the glaze or buttercream. Gel coloring gives the most vivid shade.
- Green food coloring, as needed — Tints portions of the glaze or buttercream. Gel coloring gives the most vivid shade.
- 1/2 cup Christmas sprinkles — For decorating the donuts.
- 1/4 cup crushed peppermint — A festive topping with a cool, minty bite.
- 2 tbsp snowflake sprinkles — For a wintry finish.
- 2 tbsp red candy pearls — Adds a bright pop of color.
How To Make Christmas Chocolate Donuts Recipe
- Preheat and prepare the pan. Preheat your oven and grease a donut pan well, making sure every cavity is coated. Thorough greasing keeps the donuts from sticking and tearing when you unmold them. Whisk the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Break up any cocoa lumps so the batter stays smooth. Whisking the dry ingredients first spreads the leaveners evenly, so you won’t get bitter pockets in the donuts.
- Mix the wet ingredients into the batter. Add the eggs, milk, oil, sour cream, and vanilla, then mix until smooth and well combined. The batter should be thick but pourable, similar to a thick pancake batter. Stop mixing as soon as no dry flour streaks remain, because overmixing builds gluten and makes donuts tough.
- Fill the donut pan. Pipe or spoon the batter into the greased pan, filling each well about two-thirds full. Smooth the tops lightly with a spoon so the donuts bake evenly. Bake the donuts. Bake until the donuts are set and spring back when lightly pressed. Check them at the earliest time suggested for your pan, since overbaked donuts turn dry. The edges should set first and the tops should look matte rather than wet.
- Cool before glazing. Let the donuts cool in the pan for a few minutes, then turn them out onto a wire rack to cool completely. Glazing warm donuts causes the icing to melt and slide off. Make the glaze. Whisk the 1 1/2 cups powdered sugar, 3 to 4 tbsp milk, and 1/2 tsp vanilla until smooth. Add the milk a splash at a time. If the glaze is too thin and runs off the donut, whisk in a little more powdered sugar; if it’s stiff, add a few drops of milk. Make the buttercream. Beat the 1 cup softened butter until creamy. Add the 3 cups powdered sugar a little at a time, beating well after each addition. Then beat in the 2 to 3 tbsp heavy cream until light and spreadable. Tint the icings. Divide the glaze and the buttercream into separate bowls, then tint portions red and green with food coloring as needed. Stir gently so the color is even, and add coloring a little at a time, since gel is very concentrated. Glaze and decorate. Dip or spoon the glaze over the cooled donuts and let it set briefly. Pipe or spread the buttercream on top as desired, then add the Christmas sprinkles, crushed peppermint, snowflake sprinkles, and red candy pearls while the icing is still soft so they stick. Set and serve. Let the glaze and buttercream set before stacking or covering the donuts. Serve at room temperature for the best texture.
What To Expect While They Bake
The batter will look thick and dark, almost like brownie batter, and that is normal. As the donuts bake, the edges will set first and the tops will look matte. When you lift one out, it should feel springy rather than gummy in the center. The glaze will look thin at first and thicken as it sits, so give it a few minutes before judging its consistency.
Where This Recipe Can Go Wrong
Overmixing the batter. Too much stirring builds gluten and makes the donuts tough and rubbery. Stop as soon as the batter looks uniform.
Skipping the pan greasing. Donuts stick in the small cavities and the tops tear off. Grease every well thoroughly before filling it.
Icing that is too thick or too thin. Adjust the glaze with milk or powdered sugar in small amounts until it coats the donut smoothly.
Icing applied to warm donuts. Warm donuts melt the glaze and buttercream. Wait until the donuts are fully cool.
Why This Recipe Works
Cocoa powder, sour cream, and oil together produce a moist, tender crumb that stays soft for days. The leaveners lift the batter in the pan so the donuts keep their shape. The glaze and buttercream give a sweet, smooth coating that pairs well with the mild, cocoa-rich cake, while the crunchy toppings add texture and a festive look.
Easy Ways To Switch It Up
- Peppermint glaze: Add a drop of peppermint extract to the glaze for a stronger holiday flavor. Taste as you go, because a little goes a long way.
- Chocolate glaze: Whisk a spoonful of cocoa powder into the glaze for a deeper chocolate finish. It will thicken, so add a little more milk.
- Simple topping: Skip the buttercream and use only the glaze and sprinkles for a lighter, quicker finish.
Serving Suggestions
Serve these donuts with a mug of hot cocoa or coffee for a cozy breakfast. They also look lovely on a holiday dessert platter next to cookies and fudge. For a crowd, arrange them on a tiered stand so the colorful toppings are easy to see.
Storage And Make-Ahead
Store unfrosted donuts in an airtight container at room temperature for up to 2 days. Once glazed or frosted, keep them covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days if the buttercream contains butter and cream. Bring refrigerated donuts to room temperature before serving for the softest texture. To freeze, wrap unfrosted donuts tightly and freeze for up to 2 months, then thaw at room temperature before glazing.
Frequently Asked Questions
Can I make these donuts ahead of time?
Yes, bake the donuts up to a day ahead and store them airtight at room temperature. Glaze and decorate them closer to serving so the toppings stay crisp.
Do I need a special donut pan?
A donut pan gives these donuts their classic shape and even bake. A muffin tin can work in a pinch, but the shape and bake time will change.
Can I use liquid food coloring instead of gel?
Yes, but it is less concentrated, so you may need more and the icing may thin slightly. Gel coloring gives a brighter shade without changing the consistency much.
Why did my donuts stick to the pan?
Sticking usually means the cavities weren’t greased well enough. Grease every well thoroughly and let the donuts cool a few minutes before turning them out.
For more holiday baking ideas, Follow Hailee Recipes on Pinterest.
Christmas Chocolate Donuts Recipe
Ingredients
Method
- Preheat your oven and grease a donut pan well, making sure every cavity is coated; whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until the cocoa lumps are broken up.
- Add the eggs, milk, oil, sour cream, and vanilla, then mix until smooth and well combined, stopping as soon as no dry flour streaks remain.
- Pipe or spoon the batter into the greased pan, filling each well about two-thirds full and smoothing the tops lightly; bake until the donuts are set and spring back when lightly pressed.
- Cool the donuts in the pan for a few minutes, then turn them out onto a wire rack to cool completely. Whisk the 1 1/2 cups powdered sugar, 3 to 4 tbsp milk, and 1/2 tsp vanilla until smooth to make the glaze, adding milk a splash at a time. Beat the 1 cup softened butter until creamy, add the 3 cups powdered sugar gradually, then beat in the 2 to 3 tbsp heavy cream until light and spreadable to make the buttercream. Divide the glaze and buttercream into separate bowls and tint portions red and green with food coloring as needed. Dip or spoon the glaze over the cooled donuts and let it set briefly; pipe or spread the buttercream on top, then add the Christmas sprinkles, crushed peppermint, snowflake sprinkles, and red candy pearls while the icing is still soft. Let the glaze and buttercream set before stacking or covering the donuts, and serve at room temperature.
