​​1. Preheat your oven to 425*F and place a rack in the center of the oven. Lightly spray two 6 ring donuts pan with nonstick spray.

2. To make the vanilla donut batter, In a large mixing bowl, sift together all of the dry ingredients and whisk to combine. 

3. In a medium bowl whip the heavy cream until soft/medium peaks form. Add the whipped cream, eggs, oil, water and vanilla to the dry ingredients and stir together with a spatula just until combined. 

4. Divide the batter between 12 donut cups (each cavity gets about 65 grams of batter.) I like to pipe the batter into the pans for more control. 

5. Tap the pans on the counter 3-4 times. Bake pans side by side in the center of the oven for 9-11 minutes or until a toothpick comes out with moist crumbs. 

6. Cool the donuts in the pan for 5 minutes then turn onto a rack to cool completely.

7. The prepare the donuts for filling take one vanilla wafer and dip the top rounded part of the wafer in the melted chocolate. Scrape off any excess chocolate and then place the wafer, dipped side down, into one side of the donut hole. Turn the donut over so that the wafer covered end is on the bottom. 

8. Fill the donuts by spooning or piping filling into the center of the donut.