These baked chocolate donuts have brewed espresso in the batter and chopped espresso beans on top of the rich, chocolate glaze. You can have your morning cup of coffee and eat it too.
I’m pretty sure that I drink more caffeine on Mondays than I do any other day of the week. It is Monday, after all, aka, potentially the hardest day in the week. I figured the best way to remedy the situation is to start the day off with a ridiculous amount of chocolate and caffeine. And maybe a pancake or two (I’m a really big breakfast eater).
Chocolate for breakfast? I think we can all agree that Monday just got a teensy, tiny bit better with these Baked Chocolate Espresso Donuts.
Waking up and smelling the coffee has never looked or tasted better.
I can pretty much get behind anything for breakfast that qualifies more as a dessert than breakfast, but is technically (and socially) acceptable. I know. Lots are on a mission to rid their diet’s of excess sugar. But, I can’t give up chocolate entirely. It’s just not a thing that I can do. It’s fine. I’ll have a salad for lunch or something.
RECIPE NOTES
- Espresso Powder vs. Coffee: If you don’t have espresso powder on hand, you can skip it. The donuts will still have a rich chocolate-coffee flavor, especially if you use strong coffee. Espresso powder simply intensifies the coffee flavor.
- Donut Pan Alternatives: If you don’t have a donut pan, you can use a muffin tin to make donut “muffins”. The baking time might vary slightly, so keep an eye on them.
- Storing: Store any leftover donuts in an airtight container at room temperature. They’re best eaten within 1-2 days for optimal freshness.
- Dairy Substitutions: If you don’t have half & half, you can make a substitute by mixing equal parts of milk and heavy cream. Additionally, if you’re looking for a dairy-free version, almond or oat milk can be used, and coconut cream can be an alternative to heavy cream in the glaze.
- Sweetness Level: The glaze provides additional sweetness to the donuts. If you prefer less sweet donuts, you can reduce the amount of granulated sugar slightly in the donut batter.
- Texture: The sour cream in the recipe helps to give the donuts a moist and tender crumb. If you don’t have sour cream, plain yogurt (preferably full-fat) can be a good substitute.
- Glazing Tip: Place a wire rack over a baking sheet or parchment paper when glazing the donuts. This setup will catch any drips and make cleanup easier.
Step by Step Guide to Making Chocolate Espresso Breakfast Donuts
1. Prepare the Donut Pan and Oven:
- Preheat the oven to 400°F.
- Grease a donut pan with baking spray and set aside.
2. Mix Dry Ingredients:
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, brown sugar, granulated sugar, baking soda, salt, and espresso powder. Mix until well combined and set aside.
3. Prepare Wet Ingredients:
- In a separate bowl, whisk together the egg, brewed espresso (or strong coffee), and half & half.
4. Combine Wet and Dry Mixtures:
- Create a well in the center of the dry ingredients and pour in the wet ingredients.
- Mix until just combined, ensuring not to overmix. The batter will be fairly thick.
5. Add Remaining Ingredients:
- Stir in the sour cream, vanilla extract, and melted butter until the batter is smooth and well-combined.
6. Fill Donut Pan and Bake:
- Carefully pour the batter into the greased donut pan, filling each cavity about 3/4 full. (The batter should yield about 7-8 donuts.)
- Bake in the preheated oven for 8-9 minutes, or until the tops of the donuts spring back when lightly touched.
7. Prepare the Chocolate Glaze:
- While the donuts are cooling, prepare the glaze. In a medium-sized bowl, combine the powdered sugar, cocoa powder, and espresso powder.
- Gradually add the brewed espresso (or coffee) and heavy cream, whisking continuously until smooth.
8. Glaze and Top the Donuts:
- Once the donuts have slightly cooled, dip the top of each donut into the chocolate glaze, ensuring they are well-coated.
- Sprinkle with the crushed chocolate-covered espresso beans.
- Allow the glaze to set for about 10 minutes.
9. Serve and Enjoy:
- Once the glaze has set, serve the donuts immediately and enjoy!
Print
Chocolate Espresso Breakfast Donuts
- Total Time: 24 minutes
- Yield: 7-8 donuts 1x
Description
These baked chocolate donuts have brewed espresso in the batter and chopped espresso beans on top of the rich, chocolate glaze. You can have your morning cup of coffee and eat it too.
Ingredients
Units
Scale
For the Donuts:
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp espresso powder
- 1 egg
- 3 Tbsp brewed espresso (or strong coffee, cooled to room temperature)
- 1/4 cup half & half
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 Tbsp melted butter
For the Chocolate Glaze:
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 2 Tbsp brewed espresso (or strong coffee, cooled to room temperature)
- 3 Tbsp heavy cream
- 1/2 tsp espresso powder
For the Topping:
- Crushed chocolate-covered espresso beans
Instructions
1. Prepare the Donut Pan and Oven:
- Preheat the oven to 400°F.
- Grease a donut pan with baking spray and set aside.
2. Mix Dry Ingredients:
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, brown sugar, granulated sugar, baking soda, salt, and espresso powder. Mix until well combined and set aside.
3. Prepare Wet Ingredients:
- In a separate bowl, whisk together the egg, brewed espresso (or strong coffee), and half & half.
4. Combine Wet and Dry Mixtures:
- Create a well in the center of the dry ingredients and pour in the wet ingredients.
- Mix until just combined, ensuring not to overmix. The batter will be fairly thick.
5. Add Remaining Ingredients:
- Stir in the sour cream, vanilla extract, and melted butter until the batter is smooth and well-combined.
6. Fill Donut Pan and Bake:
- Carefully pour the batter into the greased donut pan, filling each cavity about 3/4 full. (The batter should yield about 7-8 donuts.)
- Bake in the preheated oven for 8-9 minutes, or until the tops of the donuts spring back when lightly touched.
7. Prepare the Chocolate Glaze:
- While the donuts are cooling, prepare the glaze. In a medium-sized bowl, combine the powdered sugar, cocoa powder, and espresso powder.
- Gradually add the brewed espresso (or coffee) and heavy cream, whisking continuously until smooth.
8. Glaze and Top the Donuts:
- Once the donuts have slightly cooled, dip the top of each donut into the chocolate glaze, ensuring they are well-coated.
- Sprinkle with the crushed chocolate-covered espresso beans.
- Allow the glaze to set for about 10 minutes.
9. Serve and Enjoy:
- Once the glaze has set, serve the donuts immediately and enjoy!
Notes
- Espresso Powder vs. Coffee: If you don’t have espresso powder on hand, you can skip it. The donuts will still have a rich chocolate-coffee flavor, especially if you use strong coffee. Espresso powder simply intensifies the coffee flavor.
- Donut Pan Alternatives: If you don’t have a donut pan, you can use a muffin tin to make donut “muffins”. The baking time might vary slightly, so keep an eye on them.
- Storing: Store any leftover donuts in an airtight container at room temperature. They’re best eaten within 1-2 days for optimal freshness.
- Dairy Substitutions: If you don’t have half & half, you can make a substitute by mixing equal parts of milk and heavy cream. Additionally, if you’re looking for a dairy-free version, almond or oat milk can be used, and coconut cream can be an alternative to heavy cream in the glaze.
- Sweetness Level: The glaze provides additional sweetness to the donuts. If you prefer less sweet donuts, you can reduce the amount of granulated sugar slightly in the donut batter.
- Texture: The sour cream in the recipe helps to give the donuts a moist and tender crumb. If you don’t have sour cream, plain yogurt (preferably full-fat) can be a good substitute.
- Glazing Tip: Place a wire rack over a baking sheet or parchment paper when glazing the donuts. This setup will catch any drips and make cleanup easier.
- Prep Time: 15 min
- Cook Time: 9 min
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 260
- Sugar: 25g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Great recipe, turned out perfectly!
OMG, these are delicious!