Fudgy Baked Chocolate Doughnuts with Espresso
Indulge in Fudgy Baked Chocolate Doughnuts with Espresso
There’s something inherently comforting about a freshly baked doughnut, especially when it’s infused with one of the world’s favorite flavors: chocolate. My journey into the world of baking doughnuts led me to these fudgy baked chocolate doughnuts with espresso—a delightful treat that’s perfect for breakfast or an afternoon pick-me-up. Not only are they moist and rich, but they also boast that deep, tantalizing flavor from espresso, making them irresistible! Whether you’re treating yourself to a weekend brunch or looking for a quick and satisfying dessert, these doughnuts are sure to hit the spot.
What Makes This Recipe Special
Why settle for store-bought when you can create your very own fudgy chocolate doughnuts at home? This recipe is quick to whip up, incredibly budget-friendly, and keeps even the pickiest eaters coming back for more. They’re decadent yet easy to make, making them perfect for everything from casual family gatherings to brunch parties with friends. Plus, baking instead of frying means you cut down on the oil without sacrificing taste.
“These doughnuts are a game-changer! They’re incredibly moist, and the espresso flavor elevates the chocolate to another level. Even my kids can’t get enough!” — A happy home baker
Step-by-Step Overview
Making fudgy baked chocolate doughnuts is as enjoyable as it is simple. You’ll start by prepping your doughnut pan and then mix your ingredients to create a luscious batter. Pop them in the oven, and while they bake, you can prepare a quick chocolate glaze for that extra touch of indulgence. So, let’s jump in!
What You’ll Need
Here are the key ingredients for this scrumptious recipe:
- 1 tablespoon (14 grams) unsalted butter (for the doughnut pan)
- 1/3 cup (28 grams) Dutch-processed cocoa
- 1-1/2 teaspoons instant espresso
- 1/4 cup (60 ml) boiling water
- 3/4 cup (94 grams) unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon Diamond kosher salt
- 1 large (50 grams) egg (room temperature)
- 1/3 cup (67 grams) packed light brown sugar
- 1/4 cup (60 ml) whole milk (or 2%)
- 1/4 cup (60 ml) vegetable oil
- 1 teaspoon pure vanilla extract
- 3 ounces (85 grams) chopped bittersweet chocolate
- 6 tablespoons (85 grams) unsalted butter (room temperature)
If you’re short on any of these ingredients, feel free to make substitutions—like swapping vegetable oil for melted coconut oil or using almond milk instead of whole milk. Each variation brings a unique twist!
Directions to Follow
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Preheat your oven to 350°F (175°C). Start by greasing the individual wells of your doughnut pan with the softened unsalted butter to prevent sticking.
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In a mixing bowl, combine the Dutch-processed cocoa and instant espresso. Pour in the boiling water and stir until you have a smooth paste.
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In another bowl, mix together the flour, baking powder, and kosher salt.
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In a large mixing bowl, whisk the egg and then incorporate the packed light brown sugar. Then add in the whole milk, vegetable oil, and vanilla extract, whisking until smooth.
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Gradually add the cocoa mixture into the wet ingredients, mixing until just combined.
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Carefully fold in the flour mixture along with the chopped bittersweet chocolate to create a rich doughnut batter.
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Spoon the batter into the prepared doughnut pan, filling each well about two-thirds full.
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Allow them to bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for a few minutes in the pan, then transfer to a wire rack.
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For the chocolate glaze, melt the room-temperature unsalted butter and bittersweet chocolate together. Once mixed, dip the tops of your cooled doughnuts into the glaze, letting any excess drip off.
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Enjoy your fresh batch of fudgy goodness!
Best Ways to Enjoy It
These doughnuts are delightful on their own, but you can elevate the experience further. Consider adding a sprinkle of sea salt atop the glaze for a sweet-and-salty twist, or dust them lightly with powdered sugar for a touch of elegance. Pair these delicious creations with a rich cup of coffee or a glass of cold milk for a satisfying treat!
Keeping Leftovers Fresh
To store your leftover doughnuts, place them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. If you find yourself with extras, they freeze beautifully. Just wrap each doughnut in plastic wrap and place them in a freezer-safe bag. They can be enjoyed right from the freezer or warmed in the microwave for a few seconds.
Helpful Cooking Tips
- Measure your flour correctly! Using a kitchen scale can ensure you get the precise amount needed, leading to perfectly fudgy doughnuts.
- Don’t skip the espresso! It enhances the chocolate flavor and adds depth. If you’re not a coffee lover, you can opt for a coffee substitute, but the espresso truly makes a difference.
- Use a piping bag or a resealable plastic bag with a corner snipped off to fill the doughnut wells for a neat and mess-free filling.
Creative Twists
Love to experiment in the kitchen? Try adding different spices, such as cinnamon or nutmeg, to the batter for a warm flavor profile. You can also swap in white chocolate for the bittersweet chocolate or top the doughnuts with crushed nuts, sprinkles, or coconut flakes for added texture.
Your Questions Answered
What’s the prep time for these doughnuts?
Prep time is about 15-20 minutes, with a quick bake time of around 10-12 minutes.
Can I make these doughnuts gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend instead of regular flour without sacrificing flavor.
What’s the best way to reheat them?
Reheat individual doughnuts in the microwave for about 10-15 seconds for that fresh-baked taste!
These fudgy baked chocolate doughnuts with espresso are sure to become a favorite in your household. Happy baking!
Fudgy Baked Chocolate Doughnuts with Espresso
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease the doughnut pan with unsalted butter.
- In a mixing bowl, combine Dutch-processed cocoa and instant espresso; pour in boiling water and stir until smooth.
- In another bowl, mix flour, baking powder, and kosher salt.
- In a large bowl, whisk the egg, then add brown sugar, whole milk, vegetable oil, and vanilla extract; whisk until smooth.
- Gradually add the cocoa mixture to the wet ingredients and mix until just combined.
- Fold in the flour mixture and chopped bittersweet chocolate to create the batter.
- Spoon the batter into the prepared doughnut pan, filling each well about two-thirds full.
- Bake for 10-12 minutes or until a toothpick inserted comes out clean. Let cool briefly in the pan before transferring to a wire rack.
- Melt room-temperature butter and bittersweet chocolate together; dip the tops of the cooled doughnuts into the glaze, letting excess drip off.
