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The aroma of coffee and chocolate fills my kitchen every time I make these Baked Mocha Doughnuts. They combine everything I love about my morning coffee with a soft chocolatey doughnut dipped in rich fudge glaze. The perfect excuse to have chocolate for breakfast if you ask me!
What Makes These So Special
Every bite of these doughnuts brings together dark coffee notes rich chocolate and a wonderfully fluffy cake texture. I love that they're baked instead of fried it makes them lighter and so much easier to whip up. Plus the coffee and chocolate combo is simply irresistible.
Your Shopping List
- Flour: Regular all-purpose flour works perfectly here.
- Sugar: Just regular granulated sugar.
- Unsweetened Cocoa Powder: The darker the better.
- Baking Powder: For that perfect rise.
- Coffee: I use my morning brew just cooled down.
- Milk: Makes everything tender and moist.
- Egg: One large egg holds it all together.
- Unsalted Butter: Melted and slightly cooled.
- Vanilla Extract: Just a splash makes everything better.
- Chocolate for Glaze: Use your favorite dark or semi-sweet.
- Heavy Cream: For that silky smooth glaze.
Let's Make Some Doughnuts
- Start With the Dry Mix
- Whisk your flour sugar cocoa powder and baking powder in a big bowl. Get all those lumps out!
- Mix Your Wet Ingredients
- In another bowl stir together your coffee milk egg melted butter and vanilla until well combined.
- Bringing It Together
- Pour your wet ingredients into the dry ones and whisk just until smooth. Don't overmix or they'll get tough.
- Fill Those Pans
- Pipe or spoon the batter into your greased doughnut pan. I find a piping bag makes this super easy.
- Time to Bake
- Pop them in a 350°F oven for about 10-12 minutes. You'll know they're done when a toothpick comes out clean.
- That Gorgeous Glaze
- Heat your cream until it's steamy then pour it over chopped chocolate. Stir until it's silky smooth then dip each cooled doughnut.
Perfect Pairings
These are amazing with your morning coffee or a cold glass of milk. I love serving them at brunch or keeping them around for afternoon treats. Sometimes I sprinkle chopped nuts or a dusting of cocoa on top for extra crunch.
Keeping Them Fresh
Keep your doughnuts in an airtight container and they'll stay good for a couple days on your counter. If you need longer pop them in the fridge just warm them up a bit before eating. Use good quality chocolate for the glaze it really makes a difference.
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Why I Love Baking These
Baking these doughnuts is so much easier than dealing with hot oil. They turn out just as fluffy and delicious but with less mess and fewer calories. Plus I can have fresh doughnuts ready in no time with minimal cleanup which is always a win in my book.
Frequently Asked Questions
- → Can I make these without a donut pan?
You really need a donut pan for this recipe. The batter is too soft to shape by hand and won't hold its shape on a regular baking sheet.
- → Why use room temperature ingredients?
Room temperature ingredients blend better and create a smoother batter, leading to more even baking and better texture.
- → Can I use regular coffee instead of instant?
Stick with instant coffee powder as regular ground coffee won't dissolve properly and will leave grainy texture in the donuts.
- → How should I store these?
Store in an airtight container at room temperature for 2-3 days. The glaze might soften over time.
- → Can I freeze these donuts?
Yes, freeze them unglazed for up to 2 months. Thaw and add the glaze fresh before serving.