A rich, coffee-flavored cake doughnut dipped in a fudgy chocolate glaze. These easy Baked Mocha Doughnuts are a delightful way to get your morning caffeine fix!
I love doughnuts. Maybe they aren’t the most refined baked good, but they’re comforting and perfect with coffee.
Like many morning routines, mine often includes a large coffee and a doughnut to go. The combination of tender, cake-like texture, sweet glaze, and bold coffee flavor is simple perfection.
I wanted to combine those two favorites into one: a coffee-flavored doughnut that delivers the comfort of a baked treat with the wake-up kick of coffee. Of course I added a layer of chocolate too — a thick, fudgy glaze makes these doughnuts irresistible.
These mocha doughnuts are baked, not fried, so there’s no hot oil to worry about, and they are quicker and lighter than traditional fried doughnuts. The method is straightforward: whisk the dry ingredients, whisk the wet ingredients separately, fold the wet into the dry, and give the batter a quick whisk. Transfer the batter to a doughnut pan by spooning it in or piping from a zip-top bag with the corner cut off.
The glaze is a thick chocolate ganache made with chocolate, butter, cream, and a touch of corn syrup for shine. You can use semi-sweet or dark chocolate depending on how sweet or intense you want the coating to be. The recipe makes a bit more glaze than needed for six doughnuts, but having extra for spooning or dipping is a welcome indulgence.
Make these doughnuts, pour your coffee, and enjoy a little morning celebration.
Baked Mocha Doughnuts
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Ingredients
For the Doughnuts
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled to room temperature
- 1/3 cup milk, room temperature (buttermilk preferred, or 1%, 2% or whole)
- 1 tablespoon plain Greek yogurt, room temperature (or sour cream)
- 2 teaspoons instant coffee powder
- 1 teaspoon vanilla
- 6 tablespoons packed light brown sugar (1/4 cup plus 2 tablespoons)
For the Chocolate Dip
- 1/2 cup chocolate chips, dark or semi-sweet
- 2 tablespoons unsalted butter
- 1 tablespoon cream (heavy cream, whipping cream, or half-and-half)
- 1 tablespoon corn syrup
- chocolate sprinkles for decorating (optional)
Instructions
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Preheat the oven to 350°F (175°C). Spray a 6-cavity doughnut pan with non-stick cooking spray.
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In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a medium bowl, whisk the egg, melted butter, milk, yogurt or sour cream, instant coffee powder, vanilla, and packed brown sugar until the coffee powder dissolves and the sugar is smooth.
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Fold the wet ingredients into the dry mixture with a wooden spoon or rubber spatula, then give the batter a quick whisk so everything is evenly combined. Spoon the batter into the prepared doughnut pan or transfer it to a zip-top bag, cut off a bottom corner, and pipe into the cavities. Fill each cavity about two-thirds full; you should get 6 to 8 doughnuts.
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Bake 8–10 minutes, or until the doughnuts feel slightly firm when touched. Let them cool in the pan for 5–10 minutes, then remove to a wire rack to finish cooling.
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While the doughnuts cool, make the glaze. In a double boiler, gently melt the chocolate chips, butter, cream, and corn syrup, stirring occasionally until smooth. Alternatively, microwave in 30-second bursts, stirring between bursts until fully melted and smooth.
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Dip the tops of the cooled doughnuts into the glaze and, if desired, decorate with chocolate sprinkles. Allow the glaze to set briefly before serving.
Nutrition
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