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Fudgy Baked Chocolate Doughnuts with Espresso Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 69 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 doughnuts
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These fudgy baked chocolate doughnuts with espresso combine rich cocoa and a hint of espresso to enhance the chocolate flavor. Baked to perfection with a moist, tender texture, then dipped in a glossy bittersweet chocolate glaze, these doughnuts make a decadent treat for any chocolate lover. With a simple preparation and quick baking time, they are perfect for a coffee break or dessert.

Ingredients

For the Doughnuts

  • 1 tablespoon (14 grams) unsalted butter (for the doughnut pan)
  • 1/3 cup (28 grams) Dutch-processed cocoa
  • 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

For the Chocolate Glaze

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

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Butter the individual wells of the doughnut pan with the softened butter to prevent sticking.
  2. Make the Chocolate-Espresso Paste: In a medium bowl, whisk together Dutch-processed cocoa and instant espresso powder. Add boiling water and stir until smooth, forming a paste with no streaks. Cover with plastic wrap and let cool until barely warm.
  3. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
  4. Combine Wet Ingredients: Whisk the egg into the cooled chocolate paste until shiny and fully blended. Whisk in light brown sugar, followed by whole milk, vegetable oil, and vanilla extract. Mix until thoroughly combined and let rest for 2 minutes to dissolve sugar.
  5. Incorporate Dry into Wet: Fold the dry ingredients into the chocolate mixture using a spatula, scraping the bottom frequently to avoid unmixed flour. The batter will be slightly lumpy, which is normal.
  6. Fill the Doughnut Pan: Transfer batter into an 18-inch piping bag. Pipe approximately 65 grams of batter into each doughnut well, filling evenly.
  7. Bake Doughnuts: Bake for 8-10 minutes until doughnuts have risen and show small cracks on top. An instant-read thermometer should register 195-198°F (90-92°C).
  8. Cool and Remove Doughnuts: Remove from oven and wait 2 minutes. Invert the pan onto a cooling rack and gently shake to release doughnuts. Allow to cool if glazing.
  9. Prepare Chocolate Glaze: While baking, place butter and chopped bittersweet chocolate in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until about two-thirds melted. Stir until smooth and fully combined. Cool glaze to about 90°F before dipping.
  10. Glaze the Doughnuts: Hold each cooled doughnut by the edges and dip the bottom side (the slightly rougher side) into the glaze. Lift and let excess drip off. Place the doughnut glazed side up on a wire rack over parchment. Repeat dipping a second time for a thicker, smoother glaze.
  11. Set the Glaze: Allow the glaze to set on the doughnuts for about 10 minutes before serving.
  12. Store Leftovers: Store doughnuts in an airtight container. Best eaten within 2 days for optimal freshness.

Notes

  • Using an 18-inch piping bag helps fill the doughnut wells evenly without mess.
  • The bottom side of the doughnut has a texture that helps the glaze stick better—dip this side to ensure coating adherence.
  • Do not overbake the doughnuts to keep them fudgy and moist.
  • Room temperature ingredients ensure even mixing and better texture.
  • Espresso powder enhances the chocolate depth but can be omitted if desired.

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