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Mocha Baked Donuts Recipe

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4.9 from 135 reviews

These Baked Mocha Donuts are a delightful combination of rich cocoa and espresso flavors, perfectly moist and tender with a luscious mocha glaze. Baked instead of fried, they offer a lighter, less greasy treat that’s simple to make and irresistibly delicious, ideal for breakfast, brunch, or an afternoon coffee break.

Ingredients

Dry Ingredients

  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (30g) unsweetened cocoa powder, Dutch-processed
  • 1 tablespoon (15g) instant espresso powder or instant coffee granules
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup (120ml) whole milk
  • ½ cup (120g) sour cream or plain full-fat Greek yogurt
  • 1 large egg, at room temperature
  • ¼ cup (56g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract

Glaze

  • 2 cups (240g) powdered sugar (confectioners’ sugar), sifted
  • 3 tablespoons (20g) unsweetened cocoa powder, Dutch-processed
  • 1 ½ teaspoons instant espresso powder or instant coffee granules
  • 4-6 tablespoons (60-90ml) whole milk or heavy cream
  • ½ teaspoon pure vanilla extract
  • Pinch of salt

Optional Toppings

  • Mini chocolate chips
  • Chocolate shavings
  • Sprinkles
  • Chopped toasted nuts

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease and lightly flour 10-12 donut cavities in your donut pans to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, thoroughly whisk together the flour, granulated sugar, cocoa powder, instant espresso powder, baking powder, baking soda, and salt until combined evenly.
  3. Combine Wet Ingredients: In a separate bowl, whisk together whole milk, sour cream, and the room-temperature egg until smooth. Fold in the melted and slightly cooled unsalted butter along with the pure vanilla extract carefully.
  4. Make the Batter: Pour the wet ingredients into the dry mixture. Gently fold them together with a rubber spatula just until combined—avoid overmixing as a few lumps are fine. The batter should be thick.
  5. Fill Donut Cavities: Transfer the batter to a piping bag or a zip-top bag with the corner snipped. Pipe the batter into the prepared donut cavities, filling each about two-thirds full to allow for rising.
  6. Bake Donuts: Bake in the preheated oven for 9-12 minutes, or until the donuts are puffy, spring back lightly when touched, and a wooden skewer inserted into a donut comes out clean.
  7. Cool Donuts: Remove the pans from the oven and let the donuts cool in the pans for 5 minutes. Gently invert them onto a wire rack to cool completely. Ensure the donuts are fully cooled before glazing.
  8. Prepare Mocha Glaze: In a bowl, combine sifted powdered sugar, cocoa powder, and instant espresso powder. Whisk well, then add vanilla extract. Gradually whisk in whole milk or heavy cream, one tablespoon at a time, until a thick, pourable glaze forms. Stir in a pinch of salt and adjust consistency as needed.
  9. Glaze Donuts: Place the wire rack with cooled donuts over parchment paper or a baking sheet. Dip the top of each donut into the mocha glaze and allow excess to drip off. Return the donut, glazed side up, to the rack.
  10. Add Toppings and Set: While the glaze is still wet, sprinkle any optional toppings like mini chocolate chips, chocolate shavings, sprinkles, or chopped nuts. Let the glaze set for 15-30 minutes before serving.
  11. Serve and Store: Serve the donuts fresh, ideally on the same day. Store leftovers in an airtight container at room temperature for up to 2-3 days.

Notes

  • Do not overmix the batter to keep donuts tender and light.
  • Ensure donuts are completely cool before glazing to prevent the glaze from melting and sliding off.
  • Use Dutch-processed cocoa powder for a smoother, less acidic chocolate flavor.
  • Instant espresso powder intensifies the mocha flavor, but can be substituted with instant coffee granules.
  • Customize toppings for added texture and flavor.
  • Leftover donuts are best eaten within 2-3 days for optimal freshness.

Find it online: https://mealoria.com/mocha-baked-donuts-recipe/