Doughnuts seem to have toppled cupcakes as the confection du jour, and I’m totally OK with that. They’re much easier to handle, and I don’t end up with icing all over my nose when I take a bite of one. I guess when it comes down to it, those are the only big differences between the two desserts. Both seem versatile enough to be turned into just about anything your creative little heart desires. But for me, it’s doughnuts all the way—especially the chocolate cake variety.
When I was little my dad would work on Saturday mornings, and when he came home he’d always have an orange-and-white box from Dunkin Donuts in hand. There was almost always a cream-filled chocolate cake doughnut put aside for me, so I think that’s where my love of them comes from. Years later I’d start going to Dunkin Donuts myself to get coffee. A lot.
With this trend in “artisan” doughnuts on the upswing, I thought it’d be fun to revisit my childhood favorite while adding my adult taste to it. Hence, the recipe for Chocolate Doughnuts With Espresso Glaze.
I didn’t invent this recipe. Instead I adapted and veganized it from one posted on shutterbean.com a few years back. It’s really easy, and when you take that first bite you’ll want to blast off into space with delight because they’re SO GOOD.
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp. baking soda
- 1 Tbsp. espresso powder
- ¼ tsp. salt
- ¾ cup vegan buttermilk (plant-based milk—I like soy for this recipe—plus 1 tsp. lemon juice)
- ¾ cups packed brown sugar
- 1 egg (replacement)
- ¼ cup vegetable oil
- 1 tsp. vanilla extract
- 1 tsp. espresso powder
- 1 Tbsp. hot water
- 6 Tbsp. vegan cream cheese, melted
- 1 cup confectioners’ sugar
- 1 tsp. vanilla extract
- 2 to 3 Tbsp. milk (I used unsweetened coconut milk)
- Chocolate jimmies
- Heat oven to 325°F. Coat doughnut pan with oil or nonstick spray and set aside.
- In large bowl, whisk flour, cocoa powder, baking soda, espresso powder and salt.
- In small bowl, whisk buttermilk, brown sugar, egg (replacement), vegetable oil and vanilla extract until smooth.
- Add milk mixture to flour mixture; whisk until fully blended.
- Spoon batter into large Ziplock bag (and cut corner) or pastry bag and squeeze into pan until pan is about ⅔ full.
- Bake 10 to 12 minutes, or until you can insert toothpick in center of doughnut and it comes out clean.
- Cool in pan 5 minutes, then turn over onto cooling rack.
- In small bowl, combine espresso powder with hot water and stir until dissolved.
- Add melted cream cheese and stir until combined. Slowly incorporate confectioners’ sugar, adding vanilla extract and milk to thin out glaze. If consistency is too thin, add more sugar; if too thick, add more milk.
- Dip cooled doughnuts in glaze, then put back on rack; top with chocolate jimmies.
- Doughnuts will keep in airtight container 2 to 3 days.