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Chocolate Baked Donut Easter Nests

Chocolate Baked Donut Easter Nests

Baked chocolate donuts, dipped in chocolate and decorated with mini eggs
Course Dessert
Cuisine American
Keyword Donut
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 12
Calories 338kcal
Author thebakingexplorer


For the donuts

  • 175 g Caster sugar
  • 30 ml Vegetable oil
  • 175 ml Milk
  • 2 Eggs large
  • 200 g Self raising flour
  • 25 g Cocoa powder

For decoration

  • 200 g Dark chocolate
  • 2 Flake bars crushed
  • 36 Mini eggs


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two 6-hole donut tins with butter
  • 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
  • Divide the batter between the trays. You can put the batter into a piping bag 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 in a bowl. 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
  • Sprinkle the crushed flake bars over the donuts while the chocolate is still wet
  • Add three Mini Eggs in the centre of each donut
  • Store leftover in an airtight container and eat within 3 days



  • Make sure your ingredients, particularly the eggs, are at room temperature before you start baking.
  • 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.
  • If you can't get hold of Flake Bars, you can use a potato peeler to grate a bar of chocolate over the donuts. Or use ready made chocolate curls or sprinkles.
  • You will need a 12 hole donut pan (or two 6 hole donut pans) to make this recipe. Check the recommend equipment section for a link to the one I use.
  • 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.


Calories: 338kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 21mg | Potassium: 197mg | Fiber: 3g | Sugar: 19g | Vitamin A: 70IU | Calcium: 38mg | Iron: 3mg