Triple Chocolate Donuts
June 7, 2013
DessertsBreakfastFood & Drinks
Did you guys know that there is such a thing as National Donut Day? There is. And next year when the time rolls around, it 100% means that I will be forgoing all nutritional necessities in lieu of something round and chocolatey and oh-so-delicious. I know, I know. Sacrifice is hard, but I'm going to give it my all. And for those of you that simply can't wait that long, well, we've got you covered. Go ahead and try to eat just one of these babies. I dare you.

recipe inspired by Mel's Sweet Life
Triple Chocolate Baked Donuts
Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
1 cup all purpose flour 1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda 1/4 teaspoon salt
1/2 cup low-fat buttermilk 1/2 cup packed brown sugar
1 egg 3 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract 1/4 cup milk chocolate chips
For the Glaze
1/2 cup semisweet chocolate chips 2 tablespoons butter
1 tablespoon corn syrup 1/4 teaspoon vanilla extract
Preheat the oven to 325 degrees . Grease or spray your donut pan(s).
In a large bowl, blend together the flour, cocoa powder, baking soda, and salt.
In a second bowl, combine the buttermilk, brown sugar, egg, melted butter, and vanilla.
Pour the milk mixture into the flour mixture and use a rubber spatula to gently fold the ingredients together.
Fold in the chocolate chips.
Transfer the batter to a large ziploc bag, snip off a corner. We then placed ours inside a large drinking cup with the edges folded over the sides to create a pocket to put your batter.
Pipe the batter into the donut pan. We went twice around each donut indention, basically filling it up about 2/3 full. Don't overfull or the donut will bake over the hole portion.
Bake for 10-12 minutes then cool on a wire rack. Top with chocolate glaze and/or chopped chocolate chips/chunks.
To make the glaze combine, chocolate chips, butter, corn syrup and vanilla in a double broiler.
To assemble donuts, dunk your donut into the glaze making a swirling motion as you pull it out. Then dunk into the chocolate chunks (we used chips cut up into smaller pieces) making sure to coat entirely.