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Mocha Baked Donuts with Chocolate Glaze Recipe

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4.7 from 114 reviews

Delight in these rich and tender Baked Mocha Donuts, perfectly balanced with deep cocoa and espresso flavors. These baked treats feature a moist crumb thanks to sour cream and whole milk, complemented by a luscious mocha glaze that adds just the right touch of sweetness and coffee aroma. Ideal for breakfast, brunch, or an indulgent snack, these donuts are easy to prepare and bake without frying, making them a lighter yet flavorful alternative to traditional fried donuts.

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

Mocha 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 pans: Preheat your oven to 350°F (175°C). Generously grease and lightly flour 10-12 donut cavities in donut pans to ensure easy release after baking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, instant espresso powder, baking powder, baking soda, and salt until well combined for an even distribution of flavors and leavening agents.
  3. Combine wet ingredients: In a separate medium bowl, whisk together the whole milk, sour cream, and room-temperature egg until smooth. Gently fold in the melted and slightly cooled butter along with vanilla extract to create a rich, creamy mixture.
  4. Mix wet and dry: Pour the wet ingredients into the dry ingredients. Carefully fold with a rubber spatula until just combined. Avoid overmixing; some lumps are fine. The batter will be thick, which is ideal for piping into the donut pans.
  5. Fill donut pans and bake: Transfer the batter to a piping bag or zip-top bag with a corner snipped off. Pipe the batter into the prepared donut cavities, filling each about two-thirds full. Bake for 9-12 minutes, or until the donuts are puffy, spring back lightly when touched, and a wooden skewer inserted comes out clean.
  6. Cool donuts: Remove the pans from the oven and let the donuts cool in the pans for 5 minutes. Then, gently invert them onto a wire rack to release and cool completely. Make sure the donuts are fully cooled before applying the glaze.
  7. Prepare mocha glaze: In a medium bowl, combine the sifted powdered sugar, cocoa powder, and instant espresso powder. Whisk well. Add the vanilla extract and gradually add the milk or cream one tablespoon at a time, whisking vigorously until the glaze is thick but pourable. Stir in a pinch of salt. Adjust consistency by adding more milk or powdered sugar as needed.
  8. Glaze the donuts: Place the wire rack with cooled donuts over parchment or a baking sheet. Dip the top of each donut into the mocha glaze. Allow excess glaze to drip off for a few seconds before placing the donut back on the rack, glazed side up.
  9. Add optional toppings: If desired, immediately sprinkle optional toppings such as mini chocolate chips, chocolate shavings, sprinkles, or chopped nuts over the wet glaze. Let the glaze set on the rack for 15-30 minutes.
  10. Serve and store: Serve the Baked Mocha Donuts fresh for best flavor. Store any leftovers in an airtight container at room temperature for 2-3 days.

Notes

  • Donuts should be completely cooled before glazing to prevent the glaze from melting and sliding off.
  • Filling the donut cavities two-thirds full prevents overflow while baking.
  • Use Dutch-processed cocoa powder for a smoother, less acidic chocolate flavor.
  • The glaze consistency can be adjusted to be thicker or thinner by controlling the amount of milk.
  • Donuts are best enjoyed the day they are made but can be stored at room temperature for up to three days.
  • Substitute sour cream with Greek yogurt for similar moisture and tanginess.

Find it online: https://oliviabakes.com/mocha-baked-donuts-with-chocolate-glaze-recipe/