Baked Mocha Doughnuts

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FoundMyDelight #CollectiveBias

These Baked Mocha Doughnuts have an espresso cake doughnut base with a layer of smooth mocha glaze that will make your kitchen smell divine and any coffee lover’s taste buds go wild!

A couple weekends ago, Southern California felt the effects of the heat dome. For an entire week, we woke to temperatures in the high 70s with afternoons in the high 90s. Our air conditioner was running 24/7!

I am addicted to coffee and need to have a cup every morning. BUT a hot mug of coffee on warm mornings is the last thing I want. Luckily, I found International Delight Iced Coffee at my local Walmart in the refrigerated tea/juice section.

I picked up two flavors – International Delight Iced Coffee Mocha AND International Delight Iced Coffee Caramel Macchiato. I mean, how could I choose?

Let me tell you, these iced coffees are the perfect caffeinated drink to have on warm mornings all year long. Or, if you’re like Warren, enjoy a glass after a long day at the office. Simply pour over ice and enjoy! So yum and refreshing. 

You all know how much I love to use International Delight’s products in my recipes, like these gluten-free delights. So, I decided to whip up some Baked Mocha Doughnuts to pair with my morning iced coffee, using International Delight Iced Coffee Mocha.

The Baked Mocha Doughnuts have an espresso flavored, cake doughnut base, followed by a layer of smooth, chocolate, mocha glaze. A batch of these Baked Mocha Doughnuts will make your kitchen smell heavenly!

With a cold glass of International Delight Iced Coffee Caramel Macchiato and a couple of my Baked Mocha Doughnuts, suddenly warm summer mornings aren’t so miserable any more.

Baked Mocha Doughnuts
Yields 8-10 doughnuts
Printer friendly version

Doughnuts
Ingredients
1 teaspoon baking powder
⅛ teaspoon baking soda
1 ¼ cups all-purpose flour
¼ cup International Delight Iced Coffee Mocha Flavor
¼ cup milk
2 tablespoons unsalted butter, softened
2 tablespoons vegetable oil
¼ cup sugar
½ teaspoon salt
1 ½ teaspoons instant coffee or espresso
1 large egg, room temperature

Directions

1. Preheat oven to 400°F and grease a standard doughnut pan.
2. In a medium bowl, whisk together the baking powder, soda, and flour. Set aside.
3. In a small bowl or measuring cup, whisk together the iced coffee and milk. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, sugar, and salt until smooth, scraping down the sides as necessary. Add the espresso and egg until combined.
5. Alternate the addition of the flour and milk mixtures, beginning and ending with the flour, scraping down the sides as necessary.
6. Pipe the batter into the prepared doughnut pan, filling each well about half way. Smooth the tops as necessary.
7. Bake for 10 – 12 minutes, until a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.

Glaze
Ingredients
⅛ cup water
⅛ cup International Delight Iced Coffee Mocha Flavor
⅛ cup light corn syrup
¼ cup chopped bittersweet or semisweet chocolate
2 cups confectioners sugar, sifted
½ teaspoon vanilla extract
Chocolate sprinkles for decorating

Directions

1. In a small sauce pan over medium heat, whisk together the water, iced coffee, and corn syrup until combined. Bring to a boil. Lower the heat to low and stir in the chocolate until mostly melted.
2. Off the heat and whisk in the sugar 1 cup at a time until smooth. Stir in the vanilla.
3. Return to low heat and dip the tops of the doughnuts, allowing the excess to fall off before setting on a rack. Immediately decorate with sprinkles and let set at room temperature.

Storage
Store in an air tight container at room temperature for up to 3 days.

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