Chocolate Buttermilk Funfetti Donuts
These chocolate buttermilk funfetti donuts are baked, covered with a nice layer of chocolate ganache and decorated with my favorite funfetti sprinkles.
Although I had a savory recipe planned to be published on the blog today, I just couldn’t resist sharing these chocolate buttermilk funfeti donuts. I made these donuts yesterday and they turned out just perfect!
These donuts are very easy to make, take less than 15 minutes to bake and I tried to make them healthier. They are moist, have a rich chocolatey taste and the best part is that they are covered with colorful, girly sprinkles!
It is unbelievable how much I love eating donuts, but I rarely buy them. I’ll just get a Boston Creme Dunkin Donut once in a while, but these have around 300 calories each, and having one, just isn’t enough for me. Making homemade baked donuts is something I enjoy doing. I hadn’t baked any in a long time and while I kept seeing recipes for pumpkin and apple donuts everywhere, (most of which looked scrumptious!) I decided to share with you my favorite homemade baked donuts recipe. The dough for these donuts is chocolate cake dough, made with buttermilk. I added a teaspoon of instant coffee to enhance the chocolate flavor. To make my donuts healthier, this time I used 1/2 cup whole wheat flour and 1/2 cup all purpose, but all purpose only can be used. And since I’ve been baking a lot lately, in this recipe I used unrefined organic sugar, instead of regular. (Regular sugar works great in this batter).
This recipe yields a small batch, around 7-8 chocolate donuts, but this time I filled the donut cavities about 1/2 full and I was able to make 10 donuts. This recipe can easily be doubled. I was going to say these donuts are good for breakfast, but they really are good for any time of the day! If you feel that you deserve chocolate donuts, go ahead and make some, and don’t forget the sprinkles!
- 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch of sea salt (regular salt is ok)
- 1/2 cup whole wheat flour
- 1/2 cup sugar (I used unrefined organic sugar, but white granulated is fine)
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup coconut oil (melted, but not hot, canola oil can be substituted)
- 1/2 cup buttermilk (substitute 1/2 cup 2% milk and 1/2 tsp lemon juice, add juice to milk, stir and let sit for 5 minutes, then use)
- 1/4 cup unsweetened cocoa
- 1 tsp instant espresso coffee dissolved in 1 tsp warm water
- 1 cup (6 oz) semi sweet (dark or milk) chocolate chips
- 1/4 cup milk (heavy cream)
- Funfetti (Rainbow) sprinkles for decoration
- Preheat oven to 350 F (180 C). Spray generously donut baking pan with cooking spray. I used this pan and Misto spray.
- In a medium bowl whisk together flour, salt, baking soda, baking powder and cocoa powder.
- In a different bowl beat egg and mix in sugar. Add vanilla extract and coconut oil. Mix until well combined, then add buttermilk and coffee.
- Fold in dry ingredients, until incorporated, but do not over mix. This batter is thick, if it appears too thick, add 1 tbsp water or buttermilk.
- Spoon batter onto donut pan, you can use a piping bag or a Zip lock bag with corner cut off. I used a table spoon. Make sure cavities are no more than 3/4 full.
- Bake for 12 minutes, until done, toothpick inserted should come out clean. Baking time depends on how full donut cavities are, thickness of the batter, size of pan and type of oven used.
- Let donuts in the pan for at least 5 minutes, then take out and transfer to a cooling rack. Let them cool completely.
- Place chocolate chips in a heat resistant bowl and melt over a double boiler.
- Warm up milk until it just begins to bubble.
- Pour warm milk over chocolate and whisk until combined. Make sure it is perfectly smooth.
- Dip donuts into chocolate ganache and garnish with sprinkles of your choice.
Keep in air tight container at room temperature for 2-3 days