Print
Chocolate Raspberry Donut Recipe
Chocolate Raspberry Donuts are packed with flavor and topped with a quick raspberry glaze—perfect for brunch or dessert!
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings 12
Ingredients
- 1 box chocolate cake mix dry
- 2 cups mashed ripe bananas
- ¾ cup chocolate chips
- 16 oz container vanilla frosting
- ½ cup raspberry jam use seedless
Instructions
-
Preheat your oven to 425 degrees F and grease a donut baking pan, set aside.
-
In a large mixing bowl, mash the ripe bananas with a fork or potato masher.
-
Stir in the dry chocolate cake mix until just combined. Gently fold the chocolate chips into the batter.
-
Pour the mixture into a large ziploc bag. Cut the tip off of one corner of the bag and pipe the batter into each donut cavity about ⅔ full.
-
Bake in the preheated oven for 7-8 minutes, or until the donuts are cooked through and a toothpick inserted in the donut comes out clean.
-
Allow the donuts to cool in the pan for 5-10 minutes before transferring to a cooling rack.
-
Add the frosting and jam to a microwave safe bowl and warm in the microwave for 10-20 seconds for a runny consistency to make dipping easier.
-
Dunk each donut upside down into the frosting and return to the cooling rack right-side up. Add the sprinkles on top of the donuts before the frosting sets.
-
Allow frosting to fully set before serving, enjoy!
Recipe Video
Recipe Notes
To store your donuts, let them cool completely and make sure the glaze is fully set. Then place them in an airtight container in a single layer (or separate layers with parchment paper to avoid sticking). They’ll stay fresh at room temperature for 1–2 days, or you can refrigerate them for up to 5 days — just note that refrigeration may slightly firm up the texture.