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+ servings
Servings: 10

Chocolate Buttermilk Funfetti Donuts

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Baked Chocolate Buttermilk Funfetti Donuts With Chocolate Ganache. Soft and rich baked donuts, whole wheat, great for breakfast or a coffee snack.
5 from 8 votes
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Chocolate donuts:

  • 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

Chocolate ganache

  • 1 cup (6 oz) semi sweet (dark or milk) chocolate chips
  • 1/4 cup milk — (heavy cream)
  • Funfetti — (Rainbow) sprinkles for decoration


Chocolate Buttermilk Donuts:

  1. Preheat oven to 350 F (180 C). Spray generously donut baking pan with cooking spray. I used this pan and Misto spray.
  2. In a medium bowl whisk together flour, salt, baking soda, baking powder and cocoa powder.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Let donuts in the pan for at least 5 minutes, then take out and transfer to a cooling rack. Let them cool completely.

Chocolate Ganache:

  1. Place chocolate chips in a heat resistant bowl and melt over a double boiler.
  2. Warm up milk until it just begins to bubble.
  3. Pour warm milk over chocolate and whisk until combined. Make sure it is perfectly smooth.
  4. Dip donuts into chocolate ganache and garnish with sprinkles of your choice.

Recipe Notes

Keep in air tight container at room temperature for 2-3 days
Course: Dessert

Nutrition Information

Calories: 256, Fat: 13g, Saturated Fat: 9g, Cholesterol: 19mg, Sodium: 87mg, Potassium: 218mg, Carbohydrates: 30g, Fiber: 2g, Sugar: 17g, Protein: 4g, Vitamin A: 60%, Calcium: 50%, Iron: 2%