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My kitchen gets filled with sweet coffee and chocolate scents whenever I whip up these Baked Mocha Doughnuts. They blend my favorite morning coffee elements with a tender chocolatey doughnut covered in thick fudge topping. If you're looking for a good reason to eat chocolate at breakfast, you've found it!
What's So Great About These
These doughnuts mix strong coffee flavors with deep chocolate and a super soft cakey texture. They're baked not fried, making them lighter and way simpler to make. And let's be honest, coffee paired with chocolate is just an unbeatable combo.
Ingredients You'll Need
- Heavy Cream: Creates that velvety glaze texture.
- Chocolate for Glaze: Pick your favorite dark or semi-sweet kind.
- Vanilla Extract: A tiny bit enhances all other flavors.
- Unsalted Butter: Melt it and let it cool slightly.
- Egg: You'll need one large one as a binder.
- Milk: Gives moisture and softness.
- Coffee: I just use my cooled morning coffee.
- Baking Powder: This gives them their fluffy lift.
- Unsweetened Cocoa Powder: The darker cocoa, the better taste.
- Sugar: Plain granulated works great.
- Flour: Standard all-purpose is perfect.
Getting Down To Baking
- Mix The Dry Stuff First
- Grab a big bowl and whisk together your flour sugar cocoa and baking powder. Make sure to break up any clumps!
- Combine Your Wet Stuff
- In a separate bowl mix your coffee milk egg melted butter and vanilla until everything looks well blended.
- Put It All Together
- Add your wet mix to the dry ingredients and stir just until it's smooth. Don't mix too much or you'll end up with tough doughnuts.
- Get The Batter In The Pan
- Scoop or pipe your batter into a greased doughnut pan. Using a piping bag really makes this job easier.
- Bake Them Up
- Stick them in your oven at 350°F for around 10-12 minutes. They're done when you can insert a toothpick and it comes out clean.
- Make That Yummy Glaze
- Warm up your cream until it's hot but not boiling, then pour it over your chopped chocolate. Stir until it's completely smooth and dip each cooled doughnut into it.
What To Serve With Them
They taste fantastic with a hot cup of coffee or some cold milk. I like to bring them to brunches or keep them around for when I need a sweet afternoon pick-me-up. Sometimes I'll add some chopped nuts or a light cocoa sprinkle on top for extra texture.
Storage Tips
Store your doughnuts in something airtight and they'll stay tasty for a few days at room temperature. You can stick them in the fridge if you want them to last longer, just warm them slightly before eating. The flavor is way better when you use high-quality chocolate for the glaze.
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My Favorite Thing About These Treats
Making these doughnuts beats dealing with hot frying oil any day. They come out just as soft and tasty but create less mess and have fewer calories. I can have hot, fresh doughnuts ready quickly with hardly any cleanup needed, and that's always something I'm happy about.
Recipe FAQs
- → Can I bake these without a donut pan?
A donut pan is key to shaping these. The batter's pretty soft, so it won't sit properly on a regular sheet or hold shape by itself.
- → Why mix with room temp ingredients?
Starting with ingredients at room temperature helps everything combine more evenly. You'll get smoother batter and better baking results.
- → Can I swap instant coffee for brewed coffee?
Instant coffee is a must here because it dissolves completely. Regular coffee granules will stay gritty and ruin the texture.
- → How do I store leftovers?
Keep them in an airtight container at room temperature for up to 3 days. Be aware that the glaze may become softer over time.
- → Is it okay to freeze them?
Yes, just make sure to freeze them without the glaze. They'll stay good for about 2 months. Add fresh glaze after defrosting.