Chocolate Muffin Pan Doughnuts

Doughnuts and muffins to me is the breakfast choice you have when you  are looking for something extremely easy and fast to eat on a busy morning. Both are great in there own way, but doughnuts check so many more boxes since they are sugared filled and greasy from being fried. These chocolate muffin tin doughnuts have great characteristics of both, but the texture and richness you get in  doughnut, but the ease of muffins when making them at home. With the baking process you don't have to worry about having oil at the right temperature and flipping them over mid way. Just scoop the batter in the muffin tins and let them cook hassle free for 20 minutes.

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Whisk the flour, sugar, cocoa powder, baking powder and salt until evenly combined.

In a separate bowl, mix the buttermilk and butter. Add the eggs and whisk until smooth. Add the wet ingredients into the dry. Using a rubber spatula mix until just combined.

Spray a 12 cup muffin pan with oil spray. Scoop the batter evenly over all of the cups and bake in the preheated oven for 18-20 minutes, or until a toothpick will come out clean. Let the doughnuts cool in the pan for 5-10 minutes before removing them.

For the chocolate ganache, heat the chocolate chips over a double boiler until just melted. Whisk in the cream until smooth.

Dip the doughnut in the ganache and let cook on a wire rack.

Serve once the doughnuts have cooled down. The chocolate will set as the doughnuts cool.

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