| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 35 min |
| Yield: | 12 donuts |
Ingredients
- Nonstick cooking spray, for greasing the pan
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup brewed coffee, at room temperature
- 6 tablespoons buttermilk
- 6 tablespoons oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup confectioners’ sugar
- 2 tablespoons brewed coffee, or more as needed
- 1 tablespoon milk
- 1 cup chopped toasted hazelnuts
- Sprinkles, for decorating
Instructions
- For the chocolate donuts: Preheat the oven to 375 degrees F.
- Spray a 12-cavity donut pan with cooking spray and set it aside.
- Whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda in a large bowl. Whisk together the coffee, buttermilk, oil, vanilla and egg in a separate medium bowl until combined. Add the wet ingredients to the dry ingredients and mix to combine.
- Transfer the batter to a piping bag. Fill each cavity with batter until it comes about three-quarters of the way up the sides of the pan.
- Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool the donuts in the pan for 5 minutes, then remove to a rack and cool completely.
- For the coffee glaze: Mix together the confectioners’ sugar, coffee and milk in a bowl until smooth. If it seems too thick, add more coffee little by little.
- Dip each donut halfway into the glaze, then allow excess to drip off. Sprinkle the tops with hazelnuts and sprinkles. Let set, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 315 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 3 g |
| Sugar | 28 g |
| Protein | 5 g |
| Cholesterol | 16 mg |
| Sodium | 212 mg |
Reviews
These have a good taste but texture is much more like a cupcake. Barely hold together to dip in icing.
Literally watching this show now. She said 1 1/2 cups of confection sugar. I rewinded it twice to make sure I heard correctly.
So do I use 1 cup like your directions say (maybe she screwed up), or 1 1/2 cups (maybe you screwed up).
Thanks!
My favorite baked chocolate donut. I change up nuts sometimes but other then that fudgie deliciousness if not over cooked!
My husband requests these all the time. Now, my great grandson, 5 yrs old, asks for them! They are easy to make and so rewarding. Thanks, Molly!!
This really was easy and tasty! Thanks Molly
I made these as mini donuts for my neighbors. I added espresso powder to the donut batter and topped some with mini M&Ms. They were a hit and were so easy and fun to make. I’m going to have a donut bar for my grandkid’s birthdays…minus the coffee. Can’t wait to pick out the toppings!
This recipe was so easy! The hubster is allergic to hazelnuts, so we substituted with bacon
Super easy and so delicious ! Thank you Molly!
Very good! Used 1 tsp. Vinegar with 5 Tbs. plus 1 tsp. milk because I didn’t have buttermilk. Glaze tasted a little “off” so I added a little vanilla and almond. Topped with sprinkles instead of nuts.
Easy recipe. My whole family LOVED them. Will definitely be making again!!