Hot Chocolate Donuts

Hot Chocolate Donuts


  • Granulated sugar for preparing pans
  • 3 cups all-purpose flour
  • 1/3 cup plus 2 tablespoons hot cocoa mix with marshmallows, keeping the marshmallows separate to garnish
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 stick (1/2 cup unsalted butter), softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 cup buttermilk, well shaken
  • 1 recipe of Chef Gail’s Chocolate Glaze, cooled to room temperature
  • Crushed candy canes and sprinkles if desired


  • Preheat oven to 350 degrees Fahrenheit.
  • Spray 2 donut pans with nonstick cooking spray and sprinkle with granulated sugar, dumping out the excess.
  • In a medium bowl, whisk together flour, cocoa mix, baking soda, and salt until well blended.
  • In the bowl of an electric mixer, using the paddle attachment, cream the butter and both sugars on medium speed until somewhat light. Add vanilla into a small bowl with the eggs, and add 1 egg at a time to the butter mixture, blending well before adding the remaining egg.
  • On low speed, add approximately 1/3 of the dry ingredients to the egg and butter mixture, followed by ½ the buttermilk. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
  • Add another 1/3 of the dry ingredients, followed by the remaining buttermilk.
  • Add remaining flour mixture and blend until just combined.
  • Fill each donut mold with approximately 2 tablespoons of batter, smoothing with a small offset spatula.
  • Bake for approximately 10 minutes, or until donuts feel spongy and spring back when gently touched with a finger.
  • Bake off remaining donuts until all batter is used up.
  • Allow the donuts to cool before decorating.
  • Line 2 sheet pans with waxed paper.
  • Dip the top of each donut into the chocolate glaze, allowing any excess to drip off. Flip donut over and place on prepared sheet pan. Sprinkle the tops with marshmallows from the cocoa mix, crushed candy canes, and/or sprinkles. Refrigerate donuts until glaze sets. Store in an airtight container in the refrigerator or freezer.


Makes approximately 1 ½ dozen donuts