These chocolate cake donuts are baked in the over, not deep-fried, so they have texture similar to cupcakes.
The chocolate frosting on these donuts is optional, but I think of these donuts as double-chocolate donuts with the frosting on them!
This recipe is adapted from this excellent donut recipe from Matt in the Kitchen: Chocolate Cake Donuts
This recipe requires a donut pan to be able to bake the donuts in the oven.
Depending on how much batter you put in the donut pan, the bake time can vary from 8-11 minutes. It's a good idea to stick a toothpick in a donut and check that no batter sticks to the toothpick to know that the donuts are done cooking.
It can be tricky to get the cooked donuts out of the donut pan, so use a small spatula to gently pull out the donuts when transferring to a wire rack to cool.