Go Back

Fudgy Baked Chocolate Doughnuts with Espresso

Deliciously moist and rich doughnuts infused with espresso flavor, perfect for breakfast or dessert.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 doughnuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Doughnuts
  • 1 tablespoon 1 tablespoon (14 grams) unsalted butter (for the doughnut pan) For greasing the pan
  • 1/3 cup 1/3 cup (28 grams) Dutch-processed cocoa
  • 1.5 teaspoons 1-1/2 teaspoons instant espresso
  • 1/4 cup 1/4 cup (60 ml) boiling water To mix with cocoa and espresso
  • 3/4 cup 3/4 cup (94 grams) unbleached all-purpose flour Can substitute gluten-free flour
  • 1 teaspoon 1 teaspoon baking powder
  • 1/2 teaspoon 1/2 teaspoon Diamond kosher salt
  • 1 large 1 large (50 grams) egg (room temperature)
  • 1/3 cup 1/3 cup (67 grams) packed light brown sugar
  • 1/4 cup 1/4 cup (60 ml) whole milk (or 2%) Can substitute with almond milk
  • 1/4 cup 1/4 cup (60 ml) vegetable oil Can substitute with melted coconut oil
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 3 ounces 3 ounces (85 grams) chopped bittersweet chocolate
  • 6 tablespoons 6 tablespoons (85 grams) unsalted butter (room temperature) For the chocolate glaze

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease the doughnut pan with unsalted butter.
  2. In a mixing bowl, combine Dutch-processed cocoa and instant espresso; pour in boiling water and stir until smooth.
  3. In another bowl, mix flour, baking powder, and kosher salt.
  4. In a large bowl, whisk the egg, then add brown sugar, whole milk, vegetable oil, and vanilla extract; whisk until smooth.
  5. Gradually add the cocoa mixture to the wet ingredients and mix until just combined.
  6. Fold in the flour mixture and chopped bittersweet chocolate to create the batter.
  7. Spoon the batter into the prepared doughnut pan, filling each well about two-thirds full.
Baking
  1. 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.
Chocolate Glaze
  1. Melt room-temperature butter and bittersweet chocolate together; dip the tops of the cooled doughnuts into the glaze, letting excess drip off.

Notes

For added flavor, sprinkle sea salt atop the glaze or dust lightly with powdered sugar. Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.