Photo of Double-chocolate donuts by WW

Double-chocolate donuts

Total Time
55 min
10 min
15 min
These rich, moist, whole-wheat donuts get a double dose of chocolaty goodness—from cocoa powder in the batter and a finishing drizzle of melted chocolate over the top. The doughnuts themselves are not overly sweet; the chocolate topping balances out the flavours. The donuts are best enjoyed the same day they’re baked (not a problem if there are kids in the house). If you have leftovers, try refreshing them in the microwave for about five seconds—long enough to soften the doughnut without completely melting the topping.


Cooking spray

4 spray(s)

Whole wheat pastry flour

¾ cup(s)

Unsweetened cocoa powder

3 tbsp(s)


2½ tbsp(s)

Baking powder

¾ tsp(s)

Table salt

¼ tsp(s)

Unsweetened applesauce


Vanilla extract

1 tsp(s)


1 large egg(s)

Semisweet chocolate chips

3 tbsp(s)


  1. Preheat oven to 375°F. Lightly coat a 6-slot silicone doughnut pan (¼-cup capacity each) with nonstick spray.
  2. In a medium bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In another medium bowl, whisk together applesauce, vanilla, and egg. Add applesauce mixture to flour mixture; stir until well combined. Scrape batter into a medium zip-top plastic bag. Snip a hole in 1 bottom corner of bag; pipe batter evenly into prepared pan, smoothing top. Bake at 375°F until a wooden pick inserted in center comes out clean, about 15 minutes. Cool in pan 2 minutes; remove doughnuts from pan. Cool to room temperature.
  3. In a small microwave-safe bowl, microwave chocolate chips on High until melted, about 45 seconds, stirring every 20 seconds. Drizzle chocolate evenly over doughnuts.
  4. Serving size: 1 donut