These Chocolate Spiderweb Halloween Baked Donuts are so easy to make and they're packed with chocolate deliciousness! They are a baked chocolate donut, which is a light ring shaped cake that is so simple to make with a donut pan. They're topped with dark and white chocolate which I've 'feathered' to create a spiderweb effect - it's such an easy technique, all you need is a cocktail stick! These chocolate baked donuts are a yummy and simple treat to make for Halloween, you could even add some plastic or fondant spiders on top for an extra creep factor!
Ingredient Tips & Equipment Information
- You will need either a 12-hole donut pan, or two 6-hole donut pans* to make this recipe.
- You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
- I topped the donuts with dark chocolate and a white chocolate 'spider web'. You could swap these around, or use milk chocolate instead of dark.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Chocolate Spiderweb Halloween Baked Donuts
Mix together the caster sugar, milk, oil, and eggs in a large mixing bowl. Add the self raising flour and cocoa powder and whisk in.
Divide the batter into the tins, you can do this using a jug, piping bag or a spoon. Bake for 12 minutes, then gently prise them out of the tin using a spoon, leave them to cool.
Melt the dark chocolate and dip the top half of each donut into it. Then pipe three thin circles of melted white chocolate over the dark chocolate, and drag a cocktail stick through the wet chocolate to create the spiderweb/feathered effect. Leave the chocolate to set on the kitchen counter, or put the donuts in the fridge to speed it up.
Do you need a donut pan to make this recipe?
The simple answer is yes! I highly recommend investing in a donut pan* (or two!), they are not expensive and they’re easy to obtain from Amazon, plus there are so many yummy baked donut recipes on my blog that you’ll be able to make with them!
Can you make the donuts with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
How long do baked donuts last for and can they be frozen?
Although baked donuts will last for a few days if stored in an airtight container in a cool place, they are best the day they're made. You can freeze the donuts too. Wrap them up well, with a small square of baking paper between each donut so they don't stick together, and freeze for up to 3 months.
Can the donuts be made gluten or dairy free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 2 teaspoons baking powder. You may also like to add ¼ tsp Xantham Gum for better texture. They can also be made dairy free by using dairy free chocolate for the toppping, and also make sure to grease the donut tins with a dairy free spread.
More tips for making Chocolate Spiderweb Halloween Baked Donuts:
- If it's not Halloween, drizzle the white chocolate all over the donuts and enjoy as a tasty chocolate treat!
- You could decorate the donuts with plastic or fondant spiders for extra creep factor!
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
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More Halloween recipes...
Chocolate Spiderweb Halloween Baked Donuts
For the donuts
- 175 g Caster sugar
- 30 ml Vegetable oil
- 175 ml Milk cow's or plant milk will both work
- 2 Eggs
- 25 g Cocoa powder
- 200 g Self raising flour
- Butter or baking spread for greasing
For the decoration
- 250 g Dark chocolate
- 50 g White chocolate
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and grease two 6-hole donut tins with butter or baking spread
- Mix together the caster sugar, milk, vegetable oil and eggs in a bowl with a whisk
- Add the self raising flour and cocoa powder and whisk in until smooth
- Divide the batter between the tins. You can put the batter into a piping bag or a jug to make it a bit neater to dispense into the trays, but you can do it with a spoon too
- Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack
- Melt the dark chocolate and white chocolate in separate bowls. You can melt it in the microwave, make sure to use a microwave safe bowl. Heat the chocolate for 30 seconds, stir it, then heat in 10 second bursts, stirring in between
- Set the donuts onto a rack with a baking tray underneath to catch any drips of chocolate
- Dip the top half of the donuts in the dark chocolate and place back on the rack
- Put the white chocolate in a small piping bag and cut a very small amount off the end, pipe three thin circles on the donuts on top of the dark chocolate, then use a cocktail stick to drag through the lines to create the spider web effect
- Leave to set, or put them in the fridge to set the chocolate faster
- Store leftover in an airtight container and eat within 3 days