Baked Chocolate Espresso Donuts
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!
Servings: 7 -8 Chocolate Donuts
Ingredients
Chocolate 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 espresso or strong coffee, brewed (and cooled to room temperature)
- 1/4 cup half & half
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 Tbsp melted butter
Chocolate Glaze
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 2 Tbsp espresso or strong coffee, brewed and cooled to room temperature
- 3 Tbsp heavy cream
- 1/2 tsp espresso powder
Topping
- Crushed chocolate covered espresso beans
Instructions
Donuts
- Preheat the oven to 400 degrees and grease a donut pan with baking spray. Set aside.
- Mix flour, cocoa powder, brown sugar, granulated sugar, baking soda, salt, and espresso powder together until well combined. Set aside.
- Whisk together the egg, coffee, and half & half.
- Make a well in the center of the dry ingredients, and add the wet ingredients. Mix until combined (batter will be fairly thick).
- Add in sour cream, vanilla extract, and melted butter. Mix until combined.
- Pour batter into greased donut pan, filling each donut cavity about 3/4 of the way full (this batter can make about 7-8 donuts).
- Bake for 8-9 minutes, or until the donut 'springs' back when touched. Allow to cool a few minutes before removing from the pan.
Chocolate Glaze
- In a bowl, mix together powdered sugar, cocoa powder, and espresso powder. Add in coffee, and heavy cream, and whisk until combined.
- Dip each donut into the glaze, and top with crushed espresso beans. Allow the glaze to set, about 10 minutes.
- Enjoy!