These Double Chocolate Donuts with Sprinkles are baked not fried-giving them a moist, cake-like texture. Topped with the BEST homemade chocolate glaze and sprinkles which makes them simply irresistible!!
Servings: Makes 12 donuts
GREEN/BLUE/ PURPLE: 3 Smartpoints per donut with homemade chocolate glaze with sprinkles
What ingredients do I need to make these Double Chocolate Donuts with Sprinkles?
- All-purpose flour
- Zero point white granulated sugar substitute– I use Lakanto Monkfruit Baking Sweetener
- Unsweetened cocoa powder
- Vanilla extract
- Baking powder
- Baking Soda
- Nutmeg-takes these donuts to the next level; however you can omit the nutmeg if you don’t like it.
- Salt
- Unsweetened almond milk or skim milk- the overall point value is the same either way.
- Egg/Egg white- at room temperature. The donut batter mixes better and they will rise more easily if the eggs are at room temperature.
- Unsweetened applesauce sauce-used as a substitute for oil
- Sprinkles
What ingredients do I need for the homemade chocolate glaze?
This is a homemade chocolate glaze that I use for a few of my baked goodies-NOW-before you read the ingredients and think WHAT?? How can this glaze be WW friendly? Trust me when I say…it’s worth the points- this chocolate glaze takes these to a whole NEW LEVEL and only makes these donuts 3 Smartpoints (per donut)-I’m telling you- NO ONE will believe that these donuts are WW friendly!
You will need:
- Regular milk chocolate chips – I love Toll House milk chocolate chips. Any brand will work though.
- Unsalted regular butter- I use Kroger brand unsalted butter. Any brand will work and are very similar in point values
- Corn syrup – this gives the glaze that soft and smooth texture-prevents crystallization of sugar and enhances flavor!
- Skim milk or unsweetened almond milk – helps thin out the glaze
Now..if you wanted to omit the chocolate glaze all together they would be 2 Smartpoints per donut.
What donut pan do you recommend for these?
This recipe makes a total of 12 donuts. You will use two 6-cavity donut pans.
You can find the donut pans HERE on Amazon. If you don’t have a donut pan- the donuts can also be made in a muffin tin.
How do I make these Double Chocolate Donuts with Sprinkles?
Preheat oven to 350 degrees.
Spray two 6-cavity donut pans (regular size)with non stick cooking spray.
In a large bowl, mix the egg, egg white, sugar substitute, vanilla extract, unsweetened almond milk or skim milk, and unsweetened applesauce , set aside.
In a separate bowl, mix the all-purpose flour, cocoa powder, baking powder, baking soda, nutmeg, and salt.
Add to the wet ingredients.
Mix until well combined.
Place the batter into a piping bag
or spoon fill the prepared donut cavities 3/4 of the way to allow them to rise.
Bake for 8-10 minutes or until fully cooked.
Let the donuts cool for about 5 minutes in the pan before removing.
For the chocolate glaze: place chocolate, unsalted butter, corn syrup, and skim milk or unsweetened almond milk in a microwavable bowl.
Melt in 20 second increments in the microwave, stir after each time, and cook until completely melted and smooth.
Dip the tops of the cooled donuts into the chocolate glaze
and set on a wire rack
then top with sprinkles.
Servings: Makes 12 donuts
Ingredients:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup zero point white granulated sugar substitute- I use Lakanto Monkfruit Baking Sweetener
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk or skim milk
- 1 large egg, beaten*
- 1 large egg white
- 2 tsp vanilla extract
- 2 Tbsp unsweetened applesauce
Chocolate Glaze:
- 1/4 cup regular milk chocolate chips- I use Toll House milk chocolate chips
- 1 Tbsp unsalted regular butter
- 1 tsp corn syrup
- 1 tsp skim milk or unsweetened almond milk
Directions:
- Preheat the oven to 350 degrees.
- Spray two 6- cavity regular size donut pans with nonstick cooking spray.
- In a large bowl, mix the egg, egg white, sugar substitute, vanilla extract, unsweetened almond milk or skim milk, and unsweetened applesauce. Whisk until well combined. Set aside.
- In a separate bowl, mix the all-purpose flour, cocoa powder, baking powder, baking soda, nutmeg, and salt. Stir until well combined.
- Pour the wet ingredients into the flour mixture, and mix until well combined.
- Transfer the batter into a piping bag or fill each donut cavity about 3/4 full.
- Bake for 8 to 10 minutes.
- Allow them to cool for 5 minutes in the pan before removing. Let the donuts cool for about 5 minutes in the pan before removing.
- For the chocolate glaze: place chocolate, unsalted butter, corn syrup, and skim milk or unsweetened almond milk in a microwavable bowl.
- Melt in 20 second increments in the microwave, stir after each time, and cook until completely melted and smooth.
- Dip the tops of the cooled donuts into the chocolate glaze and then top with sprinkles.
Servings: Makes 12 donuts
GREEN/BLUE/PURPLE: 3 Smartpoints per donut or 2 Smartpoints per donut without the chocolate glaze.
Notes:
*You may substitute the large whole egg and use 3 large egg whites if you wanted.
Double Chocolate Donuts with Sprinkles
These Double Chocolate Donuts with Sprinkles are baked not fried-giving them a moist, cake-like texture. Topped with the BEST homemade chocolate glaze and sprinkles which makes them simply irresistible!!
Author: thepounddropper.com
Ingredients
Donut Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup zero point white granulated sugar substitute- I use Lakanto Monkfruit Baking Sweetener
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- 1 large egg, beaten
- 1 large egg white
- 1/2 cup unsweetened almond milk or skim milk
- 2 tsp vanilla extract
- 2 Tbsp unsweetened applesauce
Chocolate Glaze:
- 1/4 cup regular milk chocolate chips- I use Toll House Milk Chocolate Chips
- 1 Tbsp unsalted regular butter
- 1 tsp corn syrup
- 1 tsp skim milk or unsweetened almond milk
Instructions
- Preheat the oven to 350 degrees.
- Spray two 6- cavity regular size donut pans with nonstick cooking spray.
- In a large bowl, mix the egg, egg white, sugar substitute, vanilla extract, unsweetened almond milk or skim milk, and unsweetened applesauce. Whisk until well combined. Set aside.
- In a separate bowl, mix the all-purpose flour, cocoa powder, baking powder, baking soda, nutmeg, and salt. Stir until well combined.
- Pour the wet ingredients into the flour mixture, and mix until well combined.
- Transfer the batter into a piping bag or fill each donut cavity about 3/4 full.
- Bake for 8 to 10 minutes.
- Allow them to cool for 5 minutes in the pan before removing. Let the donuts cool for about 5 minutes in the pan before removing.
- For the chocolate glaze: place chocolate, unsalted butter, corn syrup, and skim milk or unsweetened almond milk in a microwavable bowl.
- Melt in 20 second increments in the microwave, stir after each time, and cook until completely melted and smooth.
- Dip the tops of the cooled donuts into the chocolate glaze and then top with sprinkles.
Servings: Makes 12 donuts
GREEN/BLUE/PURPLE: 3 Smartpoints per donut or 2 Smartpoints per donut without the chocolate glaze.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Wilton 2104-1369 Decorating and Piping 8-Piece Tip Starter Set -
McCormick All Natural Pure Vanilla Extract, 4 fl oz -
Gold Medal All Purpose Flour, 10 lbs. (pack of 2) -
Rainbow Sprinkles -
Lakanto Monkfruit 1:1 Sugar Substitute -
Arm & Hammer Baking Soda -
CopperKitchen 2 Pcs Nonstick Donut Pan (6 Cavity - 2 PCS)
Nutrition Information:
Yield:
12Amount Per Serving: Calories: 81Total Fat: 2gSaturated Fat: 1gCholesterol: 3mgSodium: 130mgCarbohydrates: 18gNet Carbohydrates: 17gFiber: 1gProtein: 6g
These look amazing I will be making them this morning. Thank you for sharing the recipe.
If you skip to the actual recipe, you do not tell where to use the almond milk or the cocoa powder. I had to go back to the step by step directions. Was this done so we would look at the ads? I hope not. Diane.
Hi there, I have a question…the donut pan used is it regular donut size or small donut size? I have bought and not sure which ones to use? Thank you in advance…I really want to make this recipe.
Hi Diane
These are made using a regular size donut pans. If you click on the clickable link for the donut pan you can see the exact ones that I used from Amazon.
Thank you!
I’m sure it was just an oversight. I’m going to try making these today. Thank you for the recipe.
I used a muffin pan and had to bake for 16 minutes.
I have donut pans, but will keep an eye on them once they’re in the oven.
Hi Ali
Thanks so much for reaching out and catching that minor error. Yes, I apologize-that was an oversight. I have since updated the recipe to reflect the ingredients.
Preheat the oven to 350 degrees.
Spray two 6- cavity regular size donut pans with nonstick cooking spray.
In a large bowl, mix the egg, egg white, sugar substitute, vanilla extract, unsweetened almond milk or skim milk, and unsweetened applesauce. Whisk until well combined. Set aside.
In a separate bowl, mix the all-purpose flour, cocoa powder, baking powder, baking soda, nutmeg, and salt. Stir until well combined.
Pour the wet ingredients into the flour mixture, and mix until well combined.
Transfer the batter into a piping bag or fill each donut cavity about 3/4 full.
Bake for 8 to 10 minutes.
Allow them to cool for 5 minutes in the pan before removing. Let the donuts cool for about 5 minutes in the pan before removing.
For the chocolate glaze: place chocolate, unsalted butter, corn syrup, and skim milk or unsweetened almond milk in a microwavable bowl.
Melt in 20 second increments in the microwave, stir after each time, and cook until completely melted and smooth.
Dip the tops of the cooled donuts into the chocolate glaze and then top with sprinkles.
I’m now in the midst of making this and am confused as I already put the 1/2 cup of sugar substitute in with the dry ingredients, as directed. Now I’m mixing the wet ingredients, and there’s NO sugar substitute on that list but the instructions (both up above in the steps as well as below in the actual recipe) list sugar substitute after the egg and egg white. Should I be adding more sugar substitute, and if so, how much of it? Diane, what did you end up doing?
I put the sugar substitute in with the eggs. It’s a very confusing recipe. Someone from the site needs to review it!
Hi Diane
These are made using a regular size donut pan.
Thank you
Hi Diane
Thanks for reaching out. Here is the updated recipe directions for the cocoa powder and unsweetened almond milk.
Yes, the sugar substitute is added with the eggs as stated in step #3.
Thanks so much!
1.Preheat the oven to 350 degrees.
2.Spray two 6- cavity regular size donut pans with nonstick cooking spray.
3.In a large bowl, mix the egg, egg white, white sugar substitute, vanilla extract, unsweetened almond milk or skim milk, and unsweetened applesauce. Whisk until well combined. Set aside.
4.In a separate bowl, mix the all-purpose flour, cocoa powder, baking powder, baking soda, nutmeg, and salt. Stir until well combined.
5.Pour the wet ingredients into the flour mixture, and mix until well combined.
6.Transfer the batter into a piping bag or fill each donut cavity about 3/4 full.
7.Bake for 8 to 10 minutes.
8.Allow them to cool for 5 minutes in the pan before removing. Let the donuts cool for about 5 minutes in the pan before removing.
For the chocolate glaze: place chocolate, unsalted butter, corn syrup, and skim milk or unsweetened almond milk in a microwavable bowl.
Melt in 20 second increments in the microwave, stir after each time, and cook until completely melted and smooth.
Dip the tops of the cooled donuts into the chocolate glaze and then top with sprinkles.
These turned out delicious! It made one pan of 6 large donuts and 1 3/4 pans of mini donuts.
Thanks, Lindsay, for the updated recipe as I’m sure I’ll be making them again.
Thank you for a wonderful donut! I am not a fan of foods made with zero calorie sweetener but these taste great! I didn’t even wait to frost them. Yum!
Made this with my kids this morning. We all loved them! Thanks for the recipe!
Hi Lisa!
Thanks for your awesome review! I’m so happy to hear they were a huge hit with your kids and family!
I’ve made these twice and they’re delicious! I baked them a tiny bit longer and that may just be my oven but mine needed 15 mins at 350F – just used the toothpick test to make sure they were done, cooled 5 minutes as per recipe and turned out of the donut pans onto a cooling rack to finish the cool down. Perfect. I used cashew milk and semi-sweet chocolate chips in the glaze because that’s what I had on hand. Delicious! These are well worth 3SP and they satisfy the craving for a chocolate treat! Thank you Lindsay!
Hi Carolyn
You’re so very welcome! Thanks for the wonderful review! I’m so happy you enjoyed these!
Have a great day!
Linds
Hi, I absolutely loved this recipe. Just a question, how much glaze do you put on each donut? When I followed the recipe I really only got enough to cover about 3 donuts and then I was only getting an oily coating on any donuts after that but the chocolate wasn’t sticking. I think I was putting more of a frosting than a glaze, maybe that’s why? I also didn’t want to add more chocolate chips because that would increase the points significantly. But thank you so much for the recipe! They’re so delicious!
Hi Brianna
Thanks so much for your comments and awesome review! The icing should be very thin and more of a thin glaze rather than a thick frosting. I recommend thinning the glaze out with additional skim milk to make it thin enough to just dip the tops of each donut!
Hope that helps!
Linds
I ordered a donut pan just so I could make these, my family and I loved them!
Thank you
These donuts are delicious! I ordered a donut pan, but I think the sizes although both “regular” were just a bit different. I got 9 donuts out of the mix, but I’m still pleased. I cooked them for 10 minutes and they turned out pretty well! I’m not sure the best way to store them, any tips? Thank you for the recipe!