You won't regret making these Baked Chocolate Pistachio Donuts! They are soft and moist, and topped with a silky chocolate ganache and crushed pistachios And you know what's even cooler? They make only a small batch of 10 donuts! Perfect for sharing with your family, friends, or just keep them all for yourself!
to make these baked chocolate pistachio donuts, you'll need:
- 2 Donut Pans - I recommend getting the ones from Wilton. I know there are other donut pans out there, but I find these work really well, and they make nice size baked donuts, and clean up nicely. You can usually find them in a set of 2.
- Flour-based Baking Spray - If you've seen my other recipes on here you're already going to know what I'm going to say ???? and that's to get yourself some Baker's Joy. I'm not at all sponsored by them, I just really believe in their product! The reason I love it so much is it makes for an easy release of your donuts from the pan (or bundt cakes, etc.). I have Baker's Joy at Walmart and online.
- Piping Bag or Large Ziploc Bag - This will come in very handy when it comes time to fill the donut cavities. Otherwise, you'll more than likely end up with a ginormous mess on your hands.
- Pistachios with No Shells - Trust me, you don't want to be spending your afternoon shelling pistachios only to crush them up and add them to the tops of your baked chocolate donuts. I mean you can, if that's your thing, but don't feel like you have to! I splurged a little and got the 6 oz. bag of Wonderful® No Shells, Roasted and Salted Pistachios for $7.49 at Wegmans. My fingers and teeth were quite thankful. Haha!
- Cooling Rack and Baking Sheet - You'll need the cooling rack for cooling the donuts, a place to set them after you've topped them with the chocolate ganache, and it will serve as a catcher of any chopped pistachios that didn't quite make it to the tops of the donuts.
Essential Baking Tools for Making Homemade Donuts
a few quick tips before getting started
- The size of these donuts are approximately 3.5" in diameter when baked.
- You don't need to use a piping tip with the piping bag or ziplock bag. Carefully fill the bag with the donut batter which will be on the thinner side (I placed mine within a pint glass to help), and when ready, snip the bottom off of the bag with a pair of scissors.
- Make sure your donut pans are well sprayed with a flour-based baking spray before piping.
- Using the piping bag, I went around 3 times to fill the donut cavities. That's about ¾ of the way full. You can choose to make them smaller by not filling them up as much which will also give you more donuts. I wouldn't recommend filling these to the very top of the donut cavities.
- With piping in the donut batter, you have to be a little quick. After I'd finish filling a donut cavity, I'd bend the piping bag upward so it wouldn't leak out. Then I'd move on to the next one to fill.
- Let the donuts cool before dipping them into the chocolate ganache.
- If you're not into the pistachio part of these Baked Chocolate Pistachio Donuts, that's totally cool. Just top them with the chocolate ganache and you're set or add on your own toppings!
Baked Chocolate Pistachio DonutsAuthor:
- ½ cup All-Purpose Flour
- ½ tsp Baking Soda
- ¼ tsp Baking Powder
- 3 tbsp Unsweetened Cocoa Powder
- ½ cup Granulated Sugar
- 1 Large Egg, room temperature
- ¼ cup Vegetable or Canola Oil
- ¼ cup Boiling Water
- ¼ cup Milk
- ⅓ cup Pistachios, no shells, roasted and salted, chopped into little bits
- ¼ cup Heavy Whipping Cream
- ⅔ cup Semi-Sweet Chocolate Chips
- 1 tsp Vanilla Extract
- Using a small food processor (or small ziploc bag and a hammer), chop up the pistachios (make sure you've removed the shells first!) into small bits. Some big bits are fine too! Set aside.
- Adjust the oven rack to the 2nd level mark (just above venter) and preheat the oven to 425ºF. Generously coat the donut pans with a flour-based baking spray. Set aside.
- Using a medium-size mixing bowl, whisk together the flour, baking soda, baking powder, cocoa, and sugar. Add in the egg, oil, vanilla, and milk and mix together until blended.
- In a heat proof, microwave safe glass measuring cup, heat up ¼ cup of water in the microwave until it's boiling. I heated my up for about 3 minutes.
- Pour into the donut batter and mix until blended, but do not over mix.
- Fill a large piping bag with the batter and then, when ready, snip the end of the bag with a pair of scissors and begin to fill eat donut cavity about ¾ of the way full, or 3 times around with the piping bag.
- Place donut pans side-by-side in the oven and bake for 7-9 minutes at 425ºF. When done, donuts should spring back when you gently press on them. Allow them to slightly cool in the pans for abut 5 minutes before removing them. Then place on a cooling rack to finish cooling.
- Once completely cooled, the chocolate ganache and pistachios are next!
- Place the semi-sweet chocolate chips into a medium size bowl. Set aside.
- Using a microwave-safe bowl or glass measuring cup, heat the heavy whipping cream for 45 seconds. Pour it over the chocolate chips, add in the vanilla extract, and then stir until completely melted and smooth. Use a small spatula to smoosh any stubborn chocolate chips that may not want to melt fully. If the ganache seems too thin for your liking, you can add in a few more chocolate chips. Likewise, if you find the ganache to be too thick, you can add a small amount of heated heavy cream to the mixture to get your desired consistency.
- Once smooth, dip each cooled baked chocolate donut into the ganache, swirl around, and then carefully lift up and place onto a cooling rack.
- Place the cooling rack over top of a baking sheet, then sprinkle the chopped pistachios all over the donuts. The baking sheet is to catch all of the extra bits that will inevitably miss the tops of the donuts during sprinkling.
- Grab a few plates and enjoy them with family, friends, or keep them all to yourself!
- Donuts will keep at room temp in an airtight container for up to 3 days.