As a food blogger, I have acquired and purchased many new things for my kitchen and baking essentials. One day I was at Bed, Bath and Beyond, armed with my 20% off coupons (I think I had 4 or 5 that day) and proceeded to purchase the following: a tart pan with removable bottom, a whoopie pie pan (don’t judge), a springform pan and a Wilton 6 cavity doughnut pan.
At the time, I had no idea when I would actually use these things but I knew I needed them. Plus, I got 20% off each one.
Back in March, I saw 
Yummmmmm. . chocolate!!!
Triple Chocolate Baked Doughnuts
You can really top these with whatever you want. I might try a peanut butter glaze next time! This recipe should make about 15 doughnuts. Cook time is for 2 batches if you have a doughnut pan with only 6 wells or cavities.
Servings: 15
Ingredients
For the doughnuts:
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low-fat buttermilk
- 1 cup packed brown sugar
- 2 eggs
- 6 tablespoons unsalted butter melted and cooled slightly
- 2 teaspoons vanilla extract
- 1/2 cup any kind chocolate chips or chunks I used semi-sweet
For the ganache:
- 1 cup 6 ounces good quality chocolate, finely chopped OR semi-sweet or milk chocolate chip morsels
- 1/3 cup heavy whipping cream
- ½ teaspoon vanilla extract
For toppings:
- sprinkles of any kind
- nuts: almond slivers hazelnut bits, almond slices, whatever you want
Instructions
For the doughnuts:
- Preheat the oven to 325 degrees. Coat a doughnut pan with non-stick spray. In a large bowl, combine the flour, cocoa powder, baking soda, and salt. In a separate, smaller bowl, mix together the buttermilk, brown sugar, eggs, melted butter, and vanilla. Pour the wet ingredients into the dry and use a rubber spatula to gently mix the ingredients together. Lastly, mix in the chocolate chips.
- Pour the batter to a large gallon size Ziploc bag; cut off a small corner and use the bag to pipe the doughnut cake batter into the pan, filling each well about 2/3 full (for bigger sized doughnuts; you can experiment but be careful not to overfill each well or cavity). Bake for 10-12 minutes, or until the cake tops spring back when touched. Cool completely on a wire rack.
For the chocolate ganache:
- Place the chocolate pieces in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate. Using a wire whisk, gently stir until all of the chocolate is melted and the mixture is smooth.
- Once the doughnuts have cooled a bit, dip each one into the ganache, swirl a little to ensure good coverage and then place back on the wire rack. Sprinkle or decorate with nuts and/or any kind sprinkles and have fun!
Recipe from 
Here are some recipes I made using my finds at Bed, Bath and Beyond:
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