Description
These baked chocolate doughnuts with espresso glaze are rich, moist, and full of deep chocolate and coffee flavor. Perfect for breakfast or dessert, they’re quick to make and even easier to love.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder (for batter)
- 1 cup powdered sugar (for glaze)
- 1 teaspoon espresso powder (for glaze)
- 2–3 tablespoons whole milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a doughnut pan and set aside.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk the buttermilk, eggs, melted butter, vanilla extract, and espresso powder until smooth.
- Combine the wet and dry ingredients, mixing gently until just incorporated.
- Fill each doughnut cavity about two-thirds full. Tap the pan to level the batter.
- Bake for 10–12 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack.
- For the glaze, whisk powdered sugar, espresso powder, and milk until smooth.
- Dip the tops of cooled doughnuts into the glaze and place back on the rack to set.
Notes
- Use a piping bag or zip-top bag for clean batter transfer.
- Let doughnuts cool slightly before glazing to prevent glaze from sliding off.
- Add mini chocolate chips to the batter for an extra treat.
Nutrition
- Serving Size: 1 doughnut
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: baked chocolate doughnuts, espresso glaze doughnuts, chocolate espresso recipe, easy baked doughnuts, homemade doughnuts