Chocolate Rum Donuts with Ganache Glaze

My First Donut Disaster

I still laugh at that memory. My first try at donuts was a mess. I didn’t have a pan, so I used a muffin tin. They looked like little chocolate volcanoes. Not pretty, but still tasty! The lesson? Don’t be afraid to try, even if it’s messy.

That’s why this matters. Cooking is about joy, not perfection. These donuts are for sharing and smiling over. What was your first kitchen mess? I’d love to hear your story.

The Magic of the Mix

Let’s make the batter. Mix your dry things in a big bowl. Get all that brown sugar and cocoa cozy with the flour. You should see hardly any white left. Doesn’t that smell amazing already?

In another bowl, mix the wet things. The eggs, cream, oil, and that special rum extract. Now, pour the wet into the dry. Stir just until they become friends. Too much stirring makes tough donuts. Fun fact: The rum extract gives flavor without the alcohol, perfect for all ages.

A Neat Trick for Perfect Shapes

Here’s my favorite trick. Spoon your batter into a sturdy baggie. Seal it tight. Then, snip a tiny piece off one bottom corner. Now you can pipe the batter right into the donut pan. It’s so much cleaner than using a spoon!

Fill each spot about two-thirds full. They need room to rise and become fluffy. Do you prefer baking or frying donuts? I’m a baker at heart.

The Shiny, Silky Glaze

The glaze is the fancy hat for our donuts. You must let the donuts cool first. A warm donut will make the glaze melt right off. Patience is a cook’s secret tool.

Melt the chocolate and butter together gently. I use a double boiler. It just means a bowl over a pot of simmering water. It keeps the chocolate smooth. Then stir in the cream and rum extract. You’ll get a shiny, silky waterfall of chocolate. This matters because a good glaze turns a simple treat into something special.

Time to Share the Joy

Drizzle that warm glaze over every cool donut. Let it drip down the sides. The hardest part is waiting for the glaze to set. But it’s worth it.

One donut for you, and the rest for sharing. Food tastes better with friends. What’s your favorite treat to make for people you love? Tell me in the comments.

Ingredients:

Ingredient	Amount	Notes
all purpose flour	1 ½ cups	For Chocolate Rum Donuts
brown sugar	⅔ cup	packed; For Chocolate Rum Donuts
cocoa powder, unsweetened	⅓ cup	For Chocolate Rum Donuts
baking powder	1 teaspoon	For Chocolate Rum Donuts
salt	¼ teaspoon	For Chocolate Rum Donuts
large eggs	2	For Chocolate Rum Donuts
heavy cream	½ cup	For Chocolate Rum Donuts
vegetable oil	2 tablespoons	For Chocolate Rum Donuts
rum extract	2 teaspoons	For Chocolate Rum Donuts
semi sweet chocolate, finely chopped	8 oz.	For Chocolate Rum Ganache Glaze
unsalted butter	1 Tablespoon	For Chocolate Rum Ganache Glaze
rum extract	1 teaspoon	For Chocolate Rum Ganache Glaze
heavy cream	1 cup	For Chocolate Rum Ganache Glaze

My Chocolate Rum Donuts: A Sweet Little Story

Hello, my dear! Come sit. Let’s make something special. These donuts remind me of my grandpa. He loved a tiny splash of rum in his cakes. I use rum extract instead. It gives that cozy, warm flavor without the alcohol. Doesn’t that smell amazing? We’re making baked donuts today. It’s simpler than you think. You just need a donut pan. I found mine at a yard sale years ago. I still laugh at that find.

Here is how we make the magic happen. Follow these steps with me. Remember, baking is about joy, not perfection. If your donuts are a little lopsided, they’ll still taste wonderful. My first batch was quite a funny shape! Let’s begin.

Step 1: First, heat your oven to 325 degrees. Spray your donut pan well. Now, grab a big bowl. Whisk the flour, brown sugar, cocoa, baking powder, and salt together. Mix until you see hardly any white flour left. It will look like sweet, dark sand.

Step 2: Crack the eggs into a medium bowl. Beat them lightly with a fork. Pour in the cream, oil, and rum extract. Stir it all up. It will be a lovely, smooth liquid. Pour this right into your dry ingredients.

Step 3: Now, stir everything together. Just until it’s combined. A few lumps are okay! (My hard-learned tip: over-mixing makes tough donuts). Scrape the sides of the bowl. See how the batter comes together? It’s thick and shiny.

Step 4: Spoon the batter into a sturdy plastic bag. Seal it tight. Snip a small corner off the bottom. Gently squeeze the batter into the donut pan. Fill each circle about two-thirds full. This part is like frosting a cake! Do you think you’ll make 12 donuts or 10 like I sometimes do? Share below!

Step 5: Bake for 8 to 10 minutes. They are done when they spring back at your touch. Let them cool in the pan for two minutes. Then, move them to a rack. They must cool completely before glazing. Patience is a baker’s secret ingredient.

Step 6: Time for the ganache! Use a double boiler. It seems fancy, but it’s easy. Just a pot with simmering water and a bowl on top. Melt the chocolate and butter together. Stir until it’s silky. Then add the cream and rum extract. Keep stirring. Oh, that glossy look is pure happiness.

Step 7: Finally, drizzle the warm glaze over your cool donuts. Let that beautiful chocolate set for a minute. Then, the best part. You get to try one. I always sneak a bite right then. Enjoy your wonderful creation!

Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 10-12 donuts
Category: Dessert, Baking

Three Fun Twists to Try

Once you master the basic recipe, you can play! Here are three of my favorite twists. They make the donuts feel new again.

Birthday Sprinkle Donuts: Add colorful sprinkles to the batter. Use vanilla extract instead of rum. It’s a party!

Orange Chocolate Dream: Add a tablespoon of orange zest to the batter. The chocolate and orange sing together.

Nutty Crunch Delight: After glazing, dip the donuts in chopped pecans or walnuts. The crunch is so satisfying.

Which one would you try first? Comment below!

Serving Them Up Right

These donuts are a treat all on their own. But I love making a moment special. For a real dessert, place one on a small plate. Add a few fresh raspberries on the side. A tiny dollop of whipped cream never hurts! For breakfast, just pile them on a pretty plate. Everyone can grab one.

What to drink? A cold glass of milk is the classic choice. It’s perfect. For the grown-ups, a small cup of strong coffee is lovely. The bitter coffee and sweet chocolate are old friends. Which would you choose tonight?

Keeping Your Donuts Happy

These donuts are best enjoyed fresh. But I know life gets busy. Let’s talk storage. Cool them completely first. Then, place them in a single layer in a sealed container. They will stay soft on the counter for two days.

You can freeze them for a sweet treat later. I wrap each donut in plastic wrap. Then I tuck them all into a freezer bag. My grandson calls it my “donut treasure chest.” To enjoy, just thaw them on the counter. A quick 10-second microwave zap warms them perfectly.

Why does this matter? Good storage keeps treats special. It means no waste and a happy surprise for future-you. Have you ever tried storing it this way? Share below!

Donut Troubles? Easy Fixes Here

First, donuts sticking to the pan? Always spray your pan well. I use the baking spray with flour in it. It works like a charm every single time.

Is your batter too thick to pipe? You may have over-mixed. Stir just until you see no dry flour. A lumpy batter is a good batter here. I remember when I learned this. My donuts went from tough to tender overnight.

Ganache not shiny or too thick? Your cream may have been too hot. Let it cool a minute before pouring. Why does this matter? Fixing small problems builds your kitchen confidence. It also makes your food taste its very best. Which of these problems have you run into before?

Your Donut Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a good 1-to-1 gluten-free flour blend. I’ve had great success with this.

Q: Can I make them ahead? A: You can mix the dry ingredients the night before. This makes morning baking a breeze.

Q: What if I don’t have rum extract? A: Vanilla extract is a fine swap. You’ll get lovely chocolate vanilla donuts.

Q: Can I double the recipe? A: Absolutely. Just mix in two separate batches for the best texture.

Q: Any fun extras? A: Try a sprinkle of sea salt on the glaze. Fun fact: A little salt makes chocolate taste even more chocolatey! Which tip will you try first?

From My Kitchen to Yours

I hope you love making these as much as I do. Baking is about sharing joy. It is about creating sweet memories with your hands.

I would be so delighted to see your creations. Please share your baking stories with me. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen.

Happy cooking!
—Anna Whitmore.