Chocolate Mochi Donuts - Soft, Chewy & So Addictive

Chocolate mochi donuts are having a main-character moment, and honestly? It’s deserved. Imagine biting into a donut that’s crisp on the outside, soft and chewy on the inside, and unapologetically chocolatey. Not cake. Not bread. That magical mochi bounce that makes you pause mid-chew like, “Wait… what is this sorcery?”

These baked beauties come from the wonderful world of mochi flour recipes, where glutinous rice flour does all the heavy lifting. The result is that signature chewy texture you usually associate with a Japanese mochi donut recipe, but with way less effort. IMO, this is the kind of mochi donut recipe easy enough for weeknights yet impressive enough for brunch flexing.

And yes, they’re naturally gluten-free. That’s not a gimmick, that’s just how mochi rolls. Butter gives the edges a golden, crisp finish, while the inside stays moist and springy. Add a glossy chocolate glaze or go matcha if you’re feeling fancy. Can’t decide? Do both. No judgment here.

No donut pan? Relax. Bake them as muffins and call it a life hack. Same chewy payoff, zero stress. FYI, this chewy donut recipe is also a gateway into other mochi recipes easy enough for beginners. Once you get comfortable, you’ll start eyeing everything from a peanut butter mochi recipe to experimenting with flavors inspired by Indian traditional food. Cardamom chocolate mochi donut, anyone?

What makes this mochi donut recipe such a win is how adaptable it is. It fits right into your growing collection of mochi recipes without demanding pastry-chef energy. One bowl, simple steps, and suddenly your kitchen smells like a bakery that knows what it’s doing.

So whether you’re here for a classic mochi donut recipe, curious about Japanese flavors, or just want a dessert that’s a little different but very addictive… yeah, this one’s about to be on repeat.

Chocolate Mochi Donuts - Soft, Chewy & So Addictive

Makes: 12 donuts or 12 muffins
Prep Time: about 15 minutes
Bake Time: around 30 minutes
Total Time: roughly 45 minutes
Category: Dessert
Recipe by: Aleda

These chocolate mochi donuts are rich, chewy, and slightly crisp around the edges thanks to butter and coconut milk. They’re loaded with chocolate in three ways—cocoa powder, melted chocolate in the batter, and a glossy glaze on top. No donut pan in sight? No problem. This batter works perfectly in a muffin tin too.

Ingredients

For the chocolate mochi donuts:

• ¼ cup unsalted butter, melted and cooled, plus extra for greasing
• 2 cups sweet rice flour (also called mochiko—regular rice flour won’t work)
• 1 cup dark brown sugar
• ¼ cup Dutch-process cocoa powder (swap with finely ground black sesame for a twist)
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 can (13.5–13.66 oz) full-fat coconut milk
• 2 large eggs, at room temperature
• 2 ounces bittersweet chocolate (60–70%), melted and cooled
• 1½ teaspoons vanilla extract (optional: replace ½ teaspoon with chocolate extract)
• Optional toppings: flaky salt, shaved chocolate, black sesame seeds

Chocolate glaze (for 12 donuts):

• 2 ounces bittersweet chocolate (60–74%), melted and cooled
• 2–2½ tablespoons milk or coconut milk
• 1 cup powdered sugar, sifted
• ¼ teaspoon vanilla extract
• ¼ teaspoon kosher salt

Matcha glaze (for 12 donuts):

• 1½ cups powdered sugar, sifted
• ½ teaspoon high-quality matcha powder
• 2½–3 tablespoons milk or coconut milk

Instructions

1. Heat your oven to 350°F and position the rack in the center. Generously butter two nonstick donut pans, making sure the sides and tops are well coated. If you’re using a muffin pan instead, treat each cavity the same—one donut equals one muffin.
2. In a medium bowl, mix together the sweet rice flour, brown sugar, cocoa powder (or black sesame), baking powder, and salt until evenly combined.
3. In a separate large bowl or stand mixer, whisk the melted butter with the coconut milk, eggs, and vanilla (plus chocolate extract if using). Pour in the cooled melted chocolate and mix until smooth and glossy.
4. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until the batter is fully blended and thick.
5. Spoon the batter evenly into the prepared donut molds, filling each one to the top or slightly above. Run your finger or a paper towel around the center hole to clear it. You may have a small amount of batter left—either discard it or stretch the batter to make an extra donut. For muffins, fill the cavities evenly and plan for a longer bake.
6. Bake the donuts for 32–35 minutes, until the tops look set and gently spring back when pressed. Don’t overbake—these firm up as they cool, and too much time in the oven will make them overly hard. Muffins should bake for about 55 minutes.
7. Let the donuts rest in the pan for 10 minutes, then move them to a wire rack and cool completely before glazing.
8. Prepare the glaze right before using. For chocolate glaze, stir together the melted chocolate, powdered sugar, vanilla, salt, and 1 tablespoon of milk. Add more milk a little at a time until thick but pourable.
9. For matcha glaze, whisk the powdered sugar and matcha together, then add vanilla and 1½ tablespoons of milk. Slowly add more milk until smooth and glaze-ready.
10. Dip each cooled donut upside down into the glaze, gently twisting to coat the top. Immediately add any toppings you like. Place upright on a rack and allow the glaze to set. Store in an airtight container for up to four days.

Share :