The perfect office treat...Baked Chocolate Donuts with Sprinkles

Okay its donut time...It has just been way too long.  Plus a co-worker came into town last week for a work "retreat" and said he wanted chocolate donuts, and I thought...I can totally make that happen. What is better than homemade chocolate donuts...well homemade chocolate donuts made with sprinkles.  And even though these donuts caused me to get up at 5:15 am before going to work...the smile on Michael's face totally made it worth it.  These donuts are fluffy and chocolaty and the sprinkles add great crunch.  Plus, they have the flavor of the chocolate donuts you probably grew up eating as a kid, but these you got to bake.  If sprinkles aren't your thing, than toast up some coconut and sprinkle that on top. Either way, give these a try because they are absolutely delicious!  Enjoy!

Donuts are pretty simple: brown sugar, melted butter, eggs, vanilla extract and buttermilk.

Plus, cocoa powder, flour, baking soda and salt.  

A little whisking and these come together nicely.

Using either a spoon or a piping bag aka Ziploc bag with a corner cut off, fill the donut pans 2/3 full with batter.

These puff so pretty and nice.  Out of the pan then dipped in chocolate and covered with sprinkles or toasted coconut and these donuts are ready to go!

Boxed up like they came from a ready bakery and ready to go.

Baked Chocolate Donuts: (recipe adapted from Shutterbean.com, thanks for sharing Tracy)
2 cup all- purpose flour
1/2 cup unsweetened dark or regular cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup packed light brown sugar
2 egg
6 tablespoons unsalted butter, melted
2 teaspoon vanilla extract
3/4 cup semi sweet chocolate chips melted
sprinkles

1.  Heat oven to 325 F. Coat doughnut pan with non-stick cooking spray. 

2.  In a large bowl, whisk flour, cocoa, baking soda, and salt. (Note: This step can be done the night before and stored in an airtight container.)

3.  In a small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & smooth.

4.  Spoon batter into a large resealable plastic bag. Cut of the corner and squeeze batter into prepared doughnut pan about 2/3 full or simply carefully fill using a spoon.  Using a paper towel, wipe away in batter that may have landed out side of the donut holes.  Bake for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

5.  Using a double boiler (heat resistant bowl, over a sauce pan filled 1/4 full of water so that water is not touching the bottom of the bowl) melt the chocolate of medium-low heat.  Once the chocolate has melted, carefully dip the cooled donuts into the chocolate and then sprinkle with sprinkles.  Serve and Enjoy!

Note: These are best eaten on the day they were made.