Buttermilk gives these ultra-chocolatey donuts a little bit of tang. Baking saves the mess (and calories) of frying, which obviously means you can have two. And while the chocolate ganache topping is optional, it’s certainly worth the extra step because it gives these cake-like babies a smooth lushesness. Jump to the recipe.
Happy Saturday y’all!!! Are you elbows deep into a weekend of packing, drafting, and dreaming of sunshine?
We are because…we’re Arizona bound soon!!!! Which means swimsuits and tacos. ALL. THE. TACOS. And baseball. And tacos. And hiking. And tacos.
If you haven’t caught on yet, we’re pretty into tacos around here. Traditional tacos. Untraditional tacos. Tacos without tortillas. Tacos with tortillas. Taco stuffing slammed between two pieces of bread.
We’re also into donuts. Because clearly, we like all things unhealthy. Pretty sure the unhealthiest thing you can eat when you’re diabetic is a chocolate donut, so it makes total sense that my other half loves them – right?
So as we’re making a last ditch effort to look good in our swimsuits and store up room for tacos, let’s eat some donuts.
Logic has never been my strong suit. But…these Baked Buttermilk Chocolate Donuts are worth throwing logic and caution to the wind.
Baked in mini bundt pans and glazed with chocolate ganache, they are ultra-moist and ultra-indulgent. They’re the kind of thing you bake for someone really special. They’re the birthday treat, the ‘I love you’ surprise – the let’s celebrate that it’s the weekend – because the to-do list is a cracking, the music’s playing, and I’m ready for a tan!
Baked Buttermilk Chocolate Donuts
From Live Well Bake Often (w/ a Mikaela Addition)
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
⅛ teaspoon salt
½ cup buttermilk
½ cup granulated sugar
1 large egg
2 TBS melted butter, plus 4 TBS room temperature butter
1 tsp vanilla
½ cup bittersweet chocolate chips
Preheat oven to 350 degrees. Using room temperature butter, coat the inside of six mini bundt pans. Be careful to fully coat the entire surface to keep the donuts from sticking.
In a large bowl, whisk flour, cocoa powder, baking soda, and salt.
In a separate bowl, mix buttermilk, sugar, egg, butter, and vanilla until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold chocolate chips into batter until evenly distributed.
Fill bundt pans, evenly distributing batter between all six pans. Bake for 8 – 10 minutes or until a toothpick comes out clean.
Remove from oven. Allow donuts to cool in pan for 5 minutes. Remove from pan and transfer to a wire rack. Serve warm or at room temperature.
Chocolate Ganache Topping (optional)
4 ounces semisweet chocolate chips
3 TBS butter
Once the donuts have cooled completely, line a cookie sheet with parchment paper. Add chocolate and butter to a small glass bowl. (You want the bowl to be big enough to dip a donut inside.
Microwave chocolate and butter at 15 second intervals, stirring each time until chocolate and butter are just melted. (DO NOT OVER HEAT or you will burn the chocolate and it will be gross.)
Dip each donut into the chocolate, place on parchment paper and allow chocolate to set.