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Baked Chocolate Espresso Donuts with Coconut & Glaze

Rich, moist baked chocolate cake donuts infused with bold espresso powder, topped with a thick vanilla glaze, dark chocolate drizzle, shredded coconut, and whole coffee beans.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 donuts
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Donut Batter
  • 1 cup all-purpose flour
  • 1/3 cup Dutch-process cocoa powder sifted
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp instant espresso powder
  • 1 egg large, room temperature
  • 1/2 cup buttermilk room temperature
  • 1/4 cup unsalted butter melted and cooled
  • 1 tsp vanilla extract
Glaze & Toppings
  • 1 1/2 cups powdered sugar sifted
  • 2 tbsp unsalted butter softened
  • 2-3 tbsp milk
  • 1/2 tsp vanilla extract
  • 1/4 cup dark chocolate chips melted, for drizzle
  • 1/3 cup shredded coconut sweetened
  • 12-18 whole coffee beans for garnish

Equipment

  • Donut pan
  • Mixing bowls
  • Whisk
  • Piping bag or Ziploc bag
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 6-cavity donut pan well with non-stick spray.
  2. In a large bowl, whisk together flour, sifted cocoa powder, brown sugar, granulated sugar, baking powder, baking soda, salt, and espresso powder.
  3. In a separate medium bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a spatula just until combined; do not overmix.
  5. Transfer batter to a piping bag and pipe evenly into donut cavities, filling about 2/3 full.
  6. Bake for 10-12 minutes until springy to the touch. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. To make the glaze: Beat softened butter and powdered sugar until crumbly. Stir in milk and vanilla until smooth and thick.
  8. Dip cooled donuts into the glaze. Immediately sprinkle with coconut. Drizzle with melted chocolate and top with coffee beans. Let set before serving.

Notes

For a stronger coffee flavor in the glaze, substitute one tablespoon of milk with brewed espresso. Ensure donuts are completely cool before glazing to prevent melting.