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Fudgy Baked Chocolate Doughnuts with Espresso Recipe

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4.2 from 9 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 6 doughnuts

Description

These fudgy baked chocolate doughnuts with espresso offer a rich, moist treat enhanced by a glossy, bittersweet chocolate glaze. Perfect for coffee lovers and chocolate enthusiasts alike, these doughnuts combine the depth of cocoa and espresso with a tender crumb, baked to perfection in just 35 minutes.

Ingredients

Doughnut Batter

  • 1 tablespoon (14 grams) unsalted butter (for the doughnut pan)
  • 1/3 cup (28 grams) Dutch-processed cocoa powder
  • 1-1/2 teaspoons instant espresso powder
  • 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 (can use 2%)
  • 1/4 cup (60 ml) vegetable oil
  • 1 teaspoon pure vanilla extract

Chocolate Glaze

  • 3 ounces (85 grams) chopped bittersweet chocolate
  • 6 tablespoons (85 grams) unsalted butter, room temperature

Instructions

  1. Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Butter the individual wells of your doughnut pan with softened butter to ensure the doughnuts release easily after baking.
  2. Make Chocolate-Espresso Paste: In a medium bowl, whisk together the Dutch-processed cocoa powder and instant espresso powder. Pour the boiling water in and stir until a smooth, streak-free paste forms. Cover with plastic wrap and let it cool until just warm to the touch.
  3. Mix Dry Ingredients: In a separate small bowl, whisk together the flour, baking powder, and kosher salt. Set aside for later use.
  4. Combine Wet Ingredients: Whisk the large egg into the cooled chocolate paste until fully blended and shiny. Next, whisk in the packed brown sugar, then add the milk, vegetable oil, and vanilla extract, mixing thoroughly. Let the mixture sit for 2 minutes so the sugar can dissolve completely.
  5. Fold in Dry Ingredients: Gently fold the flour mixture into the wet chocolate batter using a spatula. Scrape the bottom of the bowl frequently to avoid any unmixed flour. The batter will be slightly lumpy—this is expected and correct.
  6. Pipe the Batter: Transfer the batter into an 18-inch piping bag for easy filling. Pipe about 65 grams of batter into each well of the prepared doughnut pan.
  7. Bake Doughnuts: Bake for 8-10 minutes until doughnuts have risen and small cracks appear on the surface. The internal temperature should read between 195-198°F (90-92°C) when measured with an instant-read thermometer.
  8. Cool & Remove: Once baked, remove the doughnuts from the oven and let them sit in the pan for 2 minutes. Then invert the pan onto a cooling rack to release the doughnuts—shake the pan gently if necessary.
  9. Prepare Chocolate Glaze: While the doughnuts are baking, place the chopped bittersweet chocolate and room temperature butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until about two-thirds of the chocolate has melted. Remove from microwave and stir until the glaze is smooth.
  10. Dip Doughnuts in Glaze: Allow the glaze to cool to about 90°F before dipping. Hold each cooled doughnut by the edges and dip the bottom side (the side that was in the pan) into the glaze. Lift up and let excess drip back into the bowl. Place glazed doughnuts on a wire rack over parchment or a baking sheet. For a thick, smooth coating, dip each doughnut a second time.
  11. Set Glaze: Let the glazed doughnuts sit for about 10 minutes to allow the glaze to set before serving.
  12. Storage: Store leftover doughnuts in an airtight container and consume within 2 days for the best texture and flavor.

Notes

  • Using an 18-inch piping bag helps ensure even distribution and clean application of batter into the doughnut wells.
  • The bottom side of the doughnut has a rougher texture, which helps the glaze adhere better.
  • The doughnuts are delicious when warm but best glazed after cooling to room temperature to avoid melting the glaze.
  • Instant espresso powder adds depth of flavor but can be omitted or adjusted to taste if desired.
  • For a lighter milk option, 2% milk can be substituted for whole milk.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/fudgy-baked-chocolate-doughnuts-with-espresso-recipe/