A coffee-flavored cake doughnut dipped in fudgy chocolate glaze. These easy Baked Mocha Doughnuts are a delightful way to get your morning caffeine fix!
I love doughnuts. They might not be the most refined choice in the pastry world, but they’re honest and comforting.
There’s something irresistible about pairing a doughnut with coffee: the cake-like texture, the sweet glaze and the rich, bitter coffee. I started wondering—why not combine them? A coffee-flavored doughnut that gives you the taste of your morning brew and the comfort of a freshly baked treat.
Of course I added chocolate too. A fudgy chocolate glaze finishes these mocha doughnuts perfectly.
These doughnuts are baked in a doughnut pan, so there’s no frying, fewer calories, and they come together quickly. Start by whisking the dry ingredients in one bowl and the wet ingredients in another. Fold the wet into the dry, give the batter a quick whisk, and it’s ready. You can spoon the batter into the pan or pipe it using a ziplock bag with the corner snipped. Fill each cavity about two-thirds full for 6–8 doughnuts.
The glaze is a thick, fudgy chocolate ganache. Use semi-sweet or dark chocolate according to your preference. The recipe makes a generous amount of glaze—more than needed for six doughnuts—but extra ganache is never a problem.
Make the doughnuts, dip them in chocolate, sip your coffee, and enjoy a perfectly indulgent morning.
Baked Mocha Doughnuts
Ingredients
For the Doughnuts
- 1 cup all-purpose flour, spooned & leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter, melted & cooled
- 1/3 cup milk, room temperature (buttermilk preferred)
- 1 tablespoon plain Greek yogurt, or sour cream, room temperature
- 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 or half-and-half
- 1 tablespoon corn syrup
- chocolate sprinkles, optional, for decorating
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. Make sure the coffee powder dissolves and the sugar has no lumps.
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Fold the wet ingredients into the dry with a rubber spatula or wooden spoon, then give the batter a quick whisk to combine. Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about two-thirds full. You should get roughly 6–8 doughnuts.
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Bake 8–10 minutes, until the doughnuts feel slightly firm when gently touched. Cool in the pan for 5–10 minutes, then transfer to a wire rack to finish cooling.
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While the doughnuts cool, make the glaze: combine the chocolate chips, butter, cream and corn syrup in a double boiler over low heat, stirring until melted and smooth. Alternatively, microwave in 30-second bursts, stirring between each, until smooth.
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Dip the tops of the doughnuts in the glaze and optionally sprinkle with chocolate sprinkles. Allow the glaze to set briefly before serving.
Nutrition
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