Mocha Donuts

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!

5 from 8 votes

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 10

Cool Time: 5

Total Time: 30

Servings: donuts

Calories: 173kcal

Author: Michelle

Ingredients

For the Donuts:

2 cups flour
1/2 cup sugar
1 tablespoon cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup strong coffee cooled
2 eggs
6 tablespoons unsalted butter melted
1/3 cup plain yogurt
2 tablespoons milk

For the Glaze

2 cups powdered sugar
3 tablespoons cocoa powder
1/4 cup strong coffee cooled

Instructions

Spray donut pans with nonstick spray and preheat oven to 350 degrees.
Melt butter, and set aside.
Add flour, sugar, cocoa powder, baking soda, baking powder, and salt to a bowl. Stir together to distribute.
2 cups flour, 1/2 cup sugar, 1 tablespoon cocoa powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Add cooled coffee, eggs, butter, yogurt, and milk to a separate bowl, and whisk well.
1/2 cup strong coffee, 2 eggs, 6 tablespoons unsalted butter, 1/3 cup plain yogurt, 2 tablespoons milk
Pour wet ingredients into dry ingredients and stir until just incorporated.
Add dough to pastry bag, then snip just the very tip.
Pipe dough into prepared donut pans until about 3/4 full.
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.
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.
2 cups powdered sugar, 3 tablespoons cocoa powder, 1/4 cup strong coffee
Dip cooled donuts one by one into the glaze, and twist as you lift. Return each donut to your cooling 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.
Let the glaze harden, then serve immediately. Store leftovers in a sealed container on your counter.

Video

Equipment

Full Size Donut Pans

Reusable Pastry Bags

Wire Cooling Racks

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.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.