Mocha donuts ready to eat

Homemade Mocha Donuts

June 24, 2019 by Michelle

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Homemade baked donuts are so easy to make, and these mocha donuts are amazing. Some links in this post are affiliate links that earn me a commission if you purchase through them.

Group of mocha donuts

My daughter asked to make donuts this weekend, and given our lack of plans, I had no objections. When I asked her what kind of donuts she wanted to make, she debated awhile.

Finally, she decided she wanted mocha donuts. Why? Because my son doesn’t like coffee, and she figured that meant more homemade donuts for her.

I’m raising my kids right. My son got home, heard they were coffee, and decided he would eat them anyway to spite her.

Thankfully, it’s all in good fun by both of them. Needless to say, all 18 donuts disappeared.

Need more donut ideas? Check out my favorite recipes at the end of this article.

Bite of a mocha donut

Pro tips

  • Store your donuts in a single layer. They are so moist and delicious that the glaze un-sets when you seal them. It will melt into other donuts if you store them atop each other.
  • Along those lines, these donuts taste best the first day you make them, as all donuts do. However, you can store them on the counter in a sealed container for two to three days. 
  • Alternatively, only glaze the donuts you plan to eat. Store your unglazed donuts in a tightly sealed container on your counter. Place a piece of plastic wrap on the surface of the glaze, and store that in your fridge. Stir up the glaze (and add a splash of coffee if needed) and glaze them just before you serve them.
  • The easiest way to get donuts into your donut pans? Pipe them. Put the dough into a pastry bag, snip the end, and fill your pans that way.
  • And the easiest way to fill your pastry bag? Put it inside a glass and fold the edges over, then spoon your dough into the pastry bag. This keeps it from falling over or spilling out as you fill your pastry bag.
  • This recipe is for full size donuts, but you can also use mini donut pans to make bite size versions. Those will cook at the same temperature, but reduce the time to 6-8 minutes.
  • Place wax paper under your cooling racks when you cool your donuts. This catches any glaze that drips off your donuts, so you don’t have to clean the sugar from your counters.

How to Make Homemade Mocha Donuts

Make the donuts

Set your eggs out on the counter to come to room temperature before you start. Spray your donut pans with nonstick spray to ensure your donuts release easily.

Preheat your oven to 350 degrees.

Melt the butter, and set aside to cool down slightly.

In a bowl, add the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir together to distribute.

If you want a more pronounced coffee flavor, add a teaspoon of instant coffee. Without this, you still get the coffee undertones of mocha, and we prefer it without, but this strengthens the flavor.

In your liquid measuring cup, add the cooled coffee. Add the eggs, butter, yogurt, and milk, and whisk well. Use the whisk to break the egg yolks when you first start, and it makes everything easier to whisk together.

Pour the wet ingredients into the dry ingredients. Stir with a spatula just until the flour completely incorporates.

Add wet ingredients to dry

Place a pastry bag inside a glass and fold over the edges. Use a spatula to spoon the dough into the pastry bag.

Add dough to pastry bag

Snip just the very tip, as the dough flows faster than you expect.

Snip the end off the bag

Use one hand to hold the top of the bag closed and press the dough downwards. Use your other hand to guide the dough as you pipe it into your prepared donut pans. Fill them about three-quarters full.

Pipe into donut pans

Bake in your 350 degree oven for 8-10 minutes, until they spring back when you gently press them. Let them cool in the pans for 2 minutes, then turn out onto cooling racks.

Bake mocha donuts until puffy

Let donuts cool to room temperature before you glaze them. If you do it too soon, the gaze simply melts off the mocha donuts.

Make the glaze

In a new bowl, add the powdered sugar and cocoa powder. Use a fork to stir together well.

Pour in the coffee and use the same fork to mix the glaze. It should be fairly thick. If it feels too thin, add more powdered sugar. If it’s too thick, add just a splash of coffee and stir again.

Ensure glaze is thicker

Once your mocha donuts cool, pick them up one by one and dip them into the glaze. Twist to ensure the glaze coats the donuts well and gently lift.

Dip and twist mocha donuts in glaze

Shake to remove excess glaze, and return the donut to your cooling rack.

Return donuts to rack

Repeat for all the donuts. If you have glaze remaining, add a tablespoon of powdered sugar and stir. Then use your fork to drizzle the thicker glaze over your donuts to make a pretty pattern.

Drizzle with remaining glaze

Let the glaze harden before you eat them, but these are ready to serve almost immediately.

Have you ever had mocha donuts?

More of my favorite donut recipes:

Mocha Donuts

Mocha Donuts

Yield: 18 donuts
Prep Time: 15 minutes
Cook Time: 10 minutes
Cool Time: 5 minutes
Total Time: 30 minutes

If you love mocha, you'll love these homemade baked mocha donuts. This is a simple recipe, and they're ready to eat in under a half hour. It's the perfect breakfast for weekends!

Ingredients

For the Donuts:

  • 2 c flour
  • 1/2 c sugar
  • 1 T cocoa powder
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1/2 c strong coffee (cooled)
  • 2 eggs
  • 6 T butter, melted
  • 1/3 c plain yogurt
  • 2 T milk

For the Glaze

  • 2 c powdered sugar
  • 3 T powdered sugar
  • 1/4 c strong coffee (cooled)

Instructions

  1. Spray donut pans with nonstick spray and preheat oven to 350 degrees.
  2. Melt butter, and set aside.
  3. Add flour, sugar, cocoa powder, baking soda, baking powder, and salt to a bowl. Stir together to distribute.
  4. Add cooled coffee, eggs, butter, yogurt, and milk to a separate bowl, and whisk well.
  5. Pour wet ingredients into dry ingredients and stir until just incorporated.
  6. Add dough to pastry bag, then snip just the very tip.
  7. Pipe dough into prepared donut pans until about 3/4 full.
  8. Bake in 350 degree oven for 8-10 minutes, until they spring back when you gently press them. Cool in pans for 2 minutes, then turn out onto cooling racks.
  9. Prepare glaze while donuts cool. Add the powdered sugar and cocoa powder to a bowl. Use a fork to stir together well. Pour in the coffee and use the same fork to mix the glaze.
  10. Dip cooled donuts one by one into the glaze, and twist as you lift. Return each donut to your cooling rack.
  11. Repeat for all the donuts. If you have glaze remaining, add a tablespoon of powdered sugar and stir. Then use your fork to drizzle the thicker glaze over your donuts to make a pretty pattern.
  12. Let the glaze harden, then serve immediately. Store leftovers in a sealed container on your counter.

Notes

  • If you want a more pronounced coffee flavor, add a teaspoon of instant coffee. Without this, you still get the coffee undertones of mocha, and we prefer it without, but this strengthens the flavor.
  • This recipe is great for mini donuts in addition to full size donuts. Use a mini donut pan and for 6-8 minutes at the same 350 degrees. The remaining instructions are the same.
  • The glaze should be fairly thick. If it feels too thin, add more powdered sugar. If it's too thick, add just a splash of coffee and stir again.
  • These donuts are best the first day, but they still taste great two days later. If you know you won't eat some, don't glaze them. Place a piece of plastic wrap over any remaining glaze and store that in your fridge. Glaze leftover donuts just before you eat them to keep the glaze set.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.

Nutrition Information:
Yield: 18 Serving Size: 1 donut
Amount Per Serving:Calories: 175 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 31mg Sodium: 151mg Carbohydrates: 31g Fiber: 0g Sugar: 20g Protein: 3g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
Donuts or doughnuts? Easy homemade mocha donuts recipe for a perfect breakfast. These baked donuts have a perfect coffee flavor without being too strong. It's an easy recipe that's ready in under 30 minutes. #donuts #mocha #doughnuts #easyrecipes

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