Glazed Chocolate Covered Espresso Bean Donuts

5 from 3 votes

Glazed Chocolate Covered Espresso Bean Donuts

If you are a fan of coffee and treats for breakfast, you’re going to love my Glazed Chocolate Covered Espresso Bean Donuts. These delightfully caffeinated baked donuts are a sophisticatedly sweet way to greet the day!

Prep Time20

Cook Time11

Total Time31

Course: Breakfast, Dessert

Cuisine: American

Servings: Doughnuts

Calories: 386kcal

Author: Emily Laurae

Equipment

Ingredients

Chocolate Doughnuts

2 Cups All-Purpose Flour
2 teaspoon Baking powder
½ teaspoon Salt
¼ teaspoon Baking Soda
3 tablespoon Black Cocoa Powder
2 tablespoon Unsalted Butter Melted and Cooled
1 Large Egg
⅓ Cup Granulated Sugar
½ Cup Whole Milk
1 teaspoon Vanilla Extract
½ Cup Sour Cream

Espresso Icing & Garnish

4 ½ Cups Powdered Sugar
2 teaspoon Corn Syrup or Honey
Pinch of Salt
1 teaspoon Coffee Butter Optional
¼ Cup Hot Coffee
⅔ Cup Dark Chocolate Melted
Chopped Coffee Beans For Garnish

US Customary - Metric

Instructions

Chocolate & Espresso Doughnuts

First off, preheat your oven to 350 degrees F before making your doughnut batter.
In a medium bowl whisk together the flour, baking powder, salt, baking soda and black cocoa powder then set aside.
2 Cups All-Purpose Flour, 2 teaspoon Baking powder, ½ teaspoon Salt, ¼ teaspoon Baking Soda, 3 tablespoon Black Cocoa Powder
Then in a larger bowl, whisk together the butter, egg, sugar, milk, vanilla extract and sour cream mixing together until everything has fully combined.
2 tablespoon Unsalted Butter, 1 Large Egg, ⅓ Cup Granulated Sugar, ½ Cup Whole Milk, 1 teaspoon Vanilla Extract, ½ Cup Sour Cream
Add the dry ingredients to the wet ingredients until combined.
Next, it’s time to pipe the doughnut batter into your doughnut baking pan. Spray the donut pan with a light layer of non-stick cooking spray.
Pipe the doughnut batter into your doughnut pan filling just over halfway, then place the tray in the oven to bake for 11-12 minutes. After the doughnuts pass the toothpick test, remove them from the oven and let cool on a baking tray. Do not glaze doughnuts until they have completely cooled.

Chocolate Icing Assembly & Garnish

Whisk together powdered sugar, corn syrup/honey, salt, coffee butter, melted chocolate and hot coffee in a medium bowl to make your glaze. Dip the tops of the doughnuts into the glaze, allowing the excess to drip off. If your glaze starts to harden, pop it in the microwave for a few moments and you'll be good to go! As the glaze starts to set on your doughnuts, sprinkle some chopped coffee beans, espresso powder on top for garnish!
4 ½ Cups Powdered Sugar, 2 teaspoon Corn Syrup, Pinch of Salt, 1 teaspoon Coffee Butter, ¼ Cup Hot Coffee, ⅔ Cup Dark Chocolate, Chopped Coffee Beans

Notes

Tips & Tricks

Eat soon after baking for the best results. Technically, you can store these chocolate cake doughnuts in an air-tight container in a dry, cool space for up to three days. This being said, I would highly recommend baking and enjoying these doughnuts rather promptly! Doughnuts are best straight from the oven or fryer as their cake-like consistency can dry out quite quickly.

Remember that cake donuts are just tiny cakes! Before you go psyching yourself out over making homemade donuts, remember - baked donuts are basically mini versions of cake! If you have made a cake from scratch - from batter to bake - then you already know what you’re doing!

Want these cake donuts to taste even more like coffee? Swap out half of the vanilla extract for coffee extract instead!

FAQs

Can I make decaf espresso chocolate donuts? To a point, yes! Feel free to use decaf coffee in the glaze. However, you should note that both decaf coffee and chocolate have some caffeine, so no matter what you do, they will not be entirely caffeine-free.
Is it possible to make vegan chocolate cake donuts with this recipe? While I haven’t tried it, my baking experience leads me to believe that you should be able to. Simply opt for all plant-based dairy substitutes and trade out the egg for a flax egg (1 tablespoon of flaxseed + 3 tablespoons of water) or ¼ cup of applesauce.
Why didn’t my cake doughnuts rise? Ooops! Sounds like you might’ve made the mistake of not preheating the oven. When baking powder comes into contact with liquid, it immediately begins to react. If you waited to preheat the oven until after the batter was made, you lost out on the initial chemical reaction.If that wasn’t the case, you may want to check that your baking powder hasn’t expired.
Can I make these gluten-free? While I myself haven’t attempted it with this recipe, you should be able to make a cup-for-cup swap of an all-purpose gluten-free flour mix.

Nutrition