I’m a pretty huge fan of donuts, and while I admit that baked donuts are not the same as good ‘ol fried ones, these are pretty delicious. I dubbed them chocolate mocha chip donuts because they are rich chocolate cake cupcakes with espresso powder and mini chocolate chips. Then they’re topped an espresso chocolate glaze, which really brings out
the coffee flavor. Next to your morning cup of coffee, one of these will wake you UP and satisfy your sweet tooth at the same time.
Donuts are surprisingly easy to make when you bake them in a donut pan, so nothing has to stop you from whipping up a batch of these extra chocolatey espresso donuts.
- 3/4 cup all-purpose flour
- 1/3 cup cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tbsp melted butter, cooled
- 1 egg
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1 tsp espresso powder (or ground coffee)
- ⅓ cup milk (whole milk recommended)
- 1/4 cup mini chocolate chips
Preheat the oven to 350 degrees and spray a 6-cavity doughnut pan with cooking spray and set aside.
In a small saucepan on the stove, heat the milk on low heat until it begins to sizzle. Remove from heat and sir in the espresso powder or ground coffee, stirring until dissolved. Set aside to cool.
In one bowl, whisk together the flour, sifted cocoa, baking soda and salt and set aside. In the bowl of your mixer fitted with a whisk attachment, mix the melted butter, sugars, egg, and vanilla until well-combined. Add the dry ingredients in three batches, alternating with the milk and coffee mixture until the batter is completely mixed. Stir in the chocolate chips.
The batter will be thick. I recommend pouring all the batter into a large ziplock bag and cutting the corner tip to pour the batter into the prepared pan. Bake for 8-10 minutes until an inserted toothpick comes out clean. The donut should have a cake-like consistency. Let cool for at least 5 minutes before turning over onto a cooling rack.
- 2 tbsp butter
- 2 cups powdered sugar
- 4 oz chopped semi-sweet chocolate
- 3-4 tbsp heavy cream
- 1/2 tsp espresso powder or ground coffee
- 1/2 tsp vanilla extract
- 1 tsp light corn syrup
In a small saucepan, heat the butter, heavy cream, corn syrup and vanilla until the butter has melted and the cream begins to sizzle. Turn heat down to low and stir in the espresso powder and chocolate until melted. Stir in the powdered sugar until completely combined and dissolved into the glaze.
Dip the tops of the cooled donuts into the warm glaze and immediately sprinkle with mini chocolate chips or sprinkles and let cool completely. It hardens quickly, so if it gets too thick to dip the donuts, whisk again on the stove for 30 seconds to thin it out. Let sit until they’re hardened and then bite ’em, stack ’em, store ’em and enjoy one alongside your morning coffee. You won’t regret it!