So let’s be real for a minute: there is absolutely nothing better than coffee and doughnuts. Somehow, during the course of adulthood, we’re taught to cut out things like doughnuts with your morning joe. These doughnuts are the grown up version of this ever-important pastry/beverage combination.
I used this doughnut recipe from a couple months back, and instead of frosting them I dipped them in cinnamon sugar while they were still warm, filled them with coffee buttercream, and topped them with ganache and some walnuts.
Get the basic donut recipe here.
PrintFluffy Donuts with Coffee Cream Filling
- Total Time: 45 minutes
- Yield: 12 doughnuts 1x
Description
These fluffy donuts are filled with a rich coffee cream and topped with a luscious ganache and crunchy walnuts, offering a sophisticated twist on the classic coffee and donut pairing.
Ingredients
Doughnuts:
- 12 plain yeast doughnuts, freshly made or store-bought
- 1/2 cup (100 g) cinnamon sugar (3 parts sugar to 1 part ground cinnamon), for coating
Coffee buttercream filling:
- 1 cup (2 sticks / 225 g) unsalted butter, at room temperature
- 4-5 cups (480-600 g) confectioners' sugar, sifted
- 1 tsp coffee extract
- 1/3 cup (80 ml) freshly brewed coffee, cooled
Chocolate ganache topping:
- 4 oz (113 g) dark or semi-sweet chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
Garnish:
- 1/2 cup chopped walnuts
Instructions
- While the doughnuts are still warm from frying, roll them in cinnamon sugar to coat evenly. Set aside on a rack to cool completely before filling.
- Make the coffee buttercream: beat the room-temperature butter in a stand mixer (or with a hand mixer) on medium speed for at least 2 minutes, until light and fluffy.
- Add the confectioners’ sugar one cup at a time, beating well after each addition, until smooth and thick. Add more sugar if you prefer a stiffer consistency.
- Mix in the coffee extract and cooled brewed coffee until fully incorporated and the buttercream is smooth and creamy.
- Make the ganache: place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate. Let sit 2 minutes, then stir until smooth and glossy. Allow to cool slightly until it is thick enough to coat without running.
- Fill a piping bag fitted with a round tip with the coffee buttercream. Insert the tip into the side of each doughnut and squeeze gently to fill.
- Dip the top of each filled doughnut into the ganache to coat. Immediately sprinkle with chopped walnuts.
- Allow the ganache to set before serving, about 10–15 minutes at room temperature.
Notes
Use freshly brewed coffee for the buttercream — the flavor is noticeably better than instant. Let the ganache cool until it’s about the consistency of thick syrup before dipping; if it’s too hot it will slide off. Filled doughnuts keep in an airtight container at room temperature for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 40
Frequently Asked Questions
Can I use a different type of filling instead of coffee buttercream?
Yes, you can substitute the coffee buttercream with another filling of your choice, such as chocolate ganache or vanilla cream.
What type of ganache should I use for topping the donuts?
You can use either dark chocolate or milk chocolate ganache, depending on your preference for sweetness.
How do I properly dip the warm donuts in cinnamon sugar?
Once the donuts are out of the fryer and still warm, simply roll them in a mixture of cinnamon and sugar until evenly coated.
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