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Delicious Baked Mocha Donuts Recipe

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4.8 from 101 reviews

These Baked Mocha Donuts combine rich cocoa and bold espresso flavors in a light, tender donut that is baked, not fried. Topped with a silky mocha glaze, they deliver a perfect balance of chocolate and coffee in every bite — ideal for a delightful breakfast treat or afternoon snack.

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: Preheat your oven to 350°F (175°C). Generously grease and lightly flour 10-12 donut cavities in donut pans to ensure the donuts release easily after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, instant espresso powder, baking powder, baking soda, and salt until well combined and uniform in texture.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together whole milk, sour cream (or Greek yogurt), and the egg until smooth and fully combined. Then gently fold in the melted, slightly cooled unsalted butter and vanilla extract to the wet mixture.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined, leaving a few lumps to avoid overmixing. The batter should be thick but uniform.
  5. Fill Donut Pans: Transfer the batter to a piping bag or a zip-top bag with a snipped corner, then pipe the batter evenly into the prepared donut cavities, filling each about two-thirds full to allow room for rising.
  6. Bake Donuts: Bake the donuts in the preheated oven for 9-12 minutes until they are puffy, spring back lightly when touched, and a wooden skewer inserted comes out clean, indicating doneness.
  7. Cool Donuts: Remove the donut pans from the oven and allow them to cool in the pans for 5 minutes. Then gently invert the pans onto a wire rack to release the donuts and cool them completely. It is important that the donuts are fully cool before glazing.
  8. Prepare Mocha Glaze: In a medium bowl, combine sifted powdered sugar, cocoa powder, and instant espresso powder, whisking well. Add vanilla extract and gradually whisk in whole milk or heavy cream, one tablespoon at a time, until you achieve a thick but pourable glaze consistency. Stir in a pinch of salt and adjust thickness as necessary.
  9. Glaze Donuts: Place the wire rack over parchment paper or a baking sheet. Dip the top side of each cooled donut into the mocha glaze, allowing any excess to drip off before returning the donut, glazed side up, to the rack.
  10. Add Toppings and Set: If desired, immediately sprinkle optional toppings such as mini chocolate chips, chocolate shavings, sprinkles, or chopped toasted nuts over the wet glaze. Let the glazed donuts sit on the rack for 15-30 minutes until the glaze sets fully.
  11. Serve and Store: Serve the Baked Mocha Donuts fresh, ideally on the day they are made. Store any leftovers in an airtight container at room temperature for up to 2-3 days to maintain freshness.

Notes

  • Use Dutch-processed cocoa powder for a smoother, less acidic chocolate flavor.
  • Be careful not to overmix the batter to keep donuts light and tender.
  • Donuts must be completely cooled before glazing to prevent the glaze from melting off.
  • You can substitute sour cream with plain full-fat Greek yogurt for a tangy flavor and moisture.
  • Glaze consistency can be adjusted with more milk for thinner glaze or more powdered sugar for a thicker glaze.
  • Store donuts at room temperature; refrigeration may dry them out.
  • This recipe yields 10-12 donuts depending on the size of your donut pan cavities.

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