Maple Bacon Chocolate Donuts – Soft baked chocolate donuts glazed with maple and finished with crisp maple bacon crumbles.
Happy Saturday! Jen from Baked by an Introvert here, sharing an easy and irresistible donut recipe that’s perfect for weekend breakfasts. These soft baked chocolate donuts are topped with a rich maple glaze and crunchy maple bacon crumbles—an indulgent sweet-and-salty combination that’s surprisingly simple to make.
These donuts come together in under 35 minutes and are baked instead of fried, so you’ll need a donut pan. The batter is mixed by hand—no mixer required—and the oven yields light, tender donuts with a slightly different texture than classic fried varieties. They’re still wonderfully chocolatey and soft.
For a heartier bite I used white wheat flour, which is a touch denser than all-purpose flour. If you use cocoa powder, sift it before adding to the flour to avoid lumps in the batter. The rest of the ingredients are pantry staples: sugar, milk, eggs, butter, vanilla, and baking powder.
Mix the wet ingredients separately from the dry, then fold them together gently—overmixing will make the donuts dense. The batter will be thick, so piping it into the donut pans from a zip-top bag with the corner snipped is an easy method.
Once the donuts are baked and cooled slightly, prepare the glaze. Combining confectioner’s sugar with maple syrup and a touch of maple extract creates a thick, glossy glaze that sets nicely. If you prefer a thinner glaze, add heavy cream one teaspoon at a time until you reach the consistency you like.
Dip the tops of the warm donuts into the glaze, place them on a wire rack, and immediately sprinkle with crumbled maple bacon so the pieces stick while the glaze is wet. Using maple-flavored bacon enhances the maple notes in the glaze for a more cohesive flavor.
The result is an irresistible combination of soft, moist chocolate cake, sweet maple glaze, and crunchy savory bacon. Serve them fresh the day they’re made for the best texture and flavor—these are the kind of donuts that disappear fast.
Maple Bacon Chocolate Donuts
Ingredients
- 2 cups (240 g) white wheat flour
- ½ cup (40 g) unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup (200 g) granulated sugar
- 3 Tbsp (42 g) unsalted butter, melted
- 1 cup (237 ml) milk
- 2 large eggs
- 2 tsp vanilla extract
For the glaze
- 1 cup (120 g) confectioner’s sugar
- 4 Tbsp maple syrup
- ½ tsp maple extract
- 4 slices maple bacon, cooked and crumbled
Instructions
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Preheat oven to 350°F. Lightly grease two donut pans with cooking spray and set aside.
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In a medium bowl, whisk together flour, sifted cocoa powder, baking powder, and salt.
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In a larger bowl, combine sugar and melted butter. Add milk, eggs, and vanilla, whisking until smooth. Fold the dry ingredients into the wet just until moistened—do not overmix. The batter will be thick.
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Transfer batter to a large zip-top bag, cut a corner, and pipe into prepared pans, filling each mold about two-thirds full. Bake 10 minutes or until donuts spring back when touched. Let cool in pans on a wire rack for 10 minutes before removing.
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Make the glaze: whisk confectioner’s sugar, maple syrup, and maple extract until smooth. Dip the tops of warm donuts in the glaze, return to the wire rack, and sprinkle with crumbled maple bacon. Let the glaze set before serving.
Notes
The recipe can be halved to make 6 donuts.
For a thinner glaze add heavy cream 1 teaspoon at a time until desired consistency.
Recipe from Jen at Baked by an Introvert.
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Did you make this?
Leave a rating below and share your results—these donuts are great for brunch or a special weekend treat.
You may also enjoy other recipes from Baked by an Introvert.
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