Triple Chocolate Baked Doughnuts

These triple chocolate baked doughnuts are THE recipe for all my chocolate lovers out there! Rich chocolate doughnuts with mini chocolate chips baked in, and then topped with silky chocolate ganache. Basically? The ultimate chocolate recipe for your weekend breakfasts or brunches! Or weekday treats for when that chocolate craving hits!

I was never a huge fan of doughnuts growing up, because I didn’t like how greasy they tend to be. That’s why I love these easy baked doughnuts! They’re healthier, and honestly – tastier too! If that sounds like a winner to you, also check out my recipe for Vanilla Cardamom Baked Doughnuts!

You’ll notice that these triple chocolate baked doughnuts are way less sweet than a traditional doughnut, which I love. You get the delicious taste of rich chocolate ganache in each bite, along with sprinkles of mini chocolate chips. But leave behind the greasy, I-now-can’t-eat-dessert-for-a-year feeling that I usually get from deep fried doughnuts. So in a nutshell? All the flavor, and no guilt.  Soooo good!

Baked doughnuts are so easy to make – way easier than even a batch of cupcakes! They’re a quick and perfect weekend treat for breakfast or brunch! I use and love this doughnut pan.

Triple Chocolate Baked Doughnuts

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• Author: Kirsten Bell
• Prep Time: 15 Minutes
• Cook Time: 10 Minutes
• Total Time: 25 minutes
• Yield: 12 Doughnuts 1x
• Category: Dessert
• Method: Baking

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Description

Easy and delicious triple chocolate doughnuts for all the chocolate lovers out there! Full of chocolate goodness, and more delicious (and healthier) than store-bought!

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Ingredients

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1 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup brown sugar
3/4 cup buttermilk
2 tablespoons butter, melted
2 teaspoons vanilla extract
1/3 cup mini chocolate chips

Chocolate Ganache: 

1/2 cup semi-sweet chocolate chips
2 tablespoons salted butter
1 tablespoon heavy cream

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Instructions

Preheat oven to 350, and grease two doughnut pans with nonstick spray. (I use coconut oil spray.)

Whisk together the dry ingredients, flour through salt. In the bowl of your stand mixer, beat together the egg, sugar and buttermilk. Then add the butter and vanilla. Add the dry ingredients, and mix on the lowest speed possible, making sure not to overmix in this step. Fold in the mini chocolate chips.

Time to bake! Spoon the batter into a large ziplock bag, and snip off one corner of the bag. Then pipe the batter into each well of the doughnut pan – about 2/3 full. Much easier than trying to spoon it in!

Bake for about 10-11 minutes, or until the edges are slightly browned. Let the doughnuts cool in the pan for a few minutes, and then transfer to a cooling rack.

To top the doughnuts: Combine the chocolate chips, butter and heavy cream in a bowl. Microwave about 30 seconds, or until the chocolate chips are melted. Stir until smooth. Dip each doughnut into the ganache, and then cover with sprinkles if you’d like!

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Notes

Doughnuts taste the best the day you make them, but they will store in the fridge for 1-2 days too. Unfrosted, you can also store these in the freezer for about a month! Just allow them to thaw at room temp, and then dip in ganache.