Description
Rich chocolate donuts with a hint of espresso.
Coffee-infused glaze and espresso bean topping.
Ingredients
Units
Scale
- 1 cups (237 ml) all-purpose flour
- 1/4 cups (59 ml) cocoa powder
- 1/2 cups (118 ml) brown sugar
- 1/4 cups (59 ml) 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 cups (59 ml) half and half
- 1/4 cups (59 ml) sour cream
- 1 tsp vanilla extract
- 1 Tbsp melted butter
- 1 1/2 cups (355 ml) powdered sugar
- 1/4 cups (59 ml) cocoa powder
- 2 Tbsp brewed espresso (or strong coffee, cooled to room temperature)
- 3 Tbsp heavy cream
- 1/2 tsp espresso powder
- Crushed chocolate-covered espresso beans
Instructions
- Prepare the Donut Pan and Oven: Preheat the oven to 400°F (204°C). Grease a donut pan with baking spray and set aside.
- 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.
- Prepare Wet Ingredients: In a separate bowl, whisk together the egg, brewed espresso (or strong coffee), and half and half.
- 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.
- Add Remaining Ingredients: Stir in the sour cream, vanilla extract, and melted butter until the batter is smooth and well-combined.
- Fill Donut Pan and Bake: Carefully pour the batter into the greased donut pan, filling each cavity about 3/4 full. Bake in the preheated oven for 8-9 minutes, or until the tops of the donuts spring back when lightly touched.
- Prepare the Chocolate 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.
- 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.
- Serve and Enjoy: Once the glaze has set, serve the donuts immediately.
Notes
- For richer chocolate flavor, use dark cocoa powder instead of unsweetened cocoa powder.
- To avoid over-baking, start checking for doneness at 8 minutes. Donuts are done when a toothpick inserted into the center comes out with moist crumbs.
- Store unglazed donuts in an airtight container at room temperature for up to 2 days; glazed donuts should be refrigerated and consumed within 1 day.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 50