Coffee and Donuts

Coffee and donuts…The sound of that phrase brings a joyful smile to my face and a serious hunger pang in my stomach 🙂  Lately, I have had an intense craving for homemade donuts, so I decided to create something new and really satisfying!  As you all can see from my photos, I am in love with all of Nielsen Massey extracts!  They are truly the cream of the crop when it comes to extracts and most of the baking shows that I watch, showcase their extracts.  Recently, they were kind enough to send me a bottle of their coffee extract, so I knew I had to come up with a scrumptious new recipe that would highlight this wonderfully tasty flavor.

My coffee and donuts recipe was born with lots of recipe tasting and a huge chocolate mess in my kitchen, (which is typical on any day that I am creating a new recipe) 🙂  I came up with a rich, chocolate baked donut and added a sweet, coffee extract infused glaze. The result is so delicious and rich.  Even my husband, who doesn’t like coffee, fell in love with this recipe!! I know you will love it too!!

Just some of the wonderful ingredients that go into this recipe!

You can make this entire recipe by hand, without a mixer!

You will need a piping bag, and donut pans to make this recipe !

Fill the well almost to the top to make big, fluffy donuts!

Big and fluffy right out of the oven!

After they have cooled in the pan, move them to a wire rack so you can glaze them.

The delicious coffee extract glaze!

Make the glaze while the donuts are cooling. Make sure they are completely cool before you glaze them.

Dunk the tops in the glaze and allow the excess to drip off.  Place some wax paper under the wire rack to catch the extra glaze.

Sprinkle extra chocolate chips on top while the glaze is still wet so they will stick.

They are seriously delicious !!

A donut worthy of a close up!

This gorgeous spoon from my favorite Etsy shop, The Paper Spoon !

Enjoy this with a delicious cup of coffee from Willows Coffee !!

Coffee and Donuts

Makes: 12 donuts Prep time: 30 minutes Bake time: 10 to 12 minutes


2 eggs

1 cup sour cream

1 teaspoon vanilla extract

1 teaspoon coffee extract, ( I use Nielsen Massey)

1/2 cup canola oil

1 and 1/2 cups all purpose flour

1 cup granulated sugar

1 teaspoon baking soda

3/4 teaspoon salt

1/2 cup cocoa powder

1/2 cup mini chocolate chips

Coffee glaze

2 and 1/2 cups confectioners sugar

2 tablespoons light corn syrup

2 tablespoons unsalted butter, melted

1 teaspoon Nielsen Massey coffee extract

4 tablespoons half and half

mini chocolate chips for sprinkling on top


Preheat your oven to 350 degrees. Lightly oil 2 donut pans and set aside.

In a large bowl, whisk together the eggs, oil, sour cream and extracts.

In another bowl, whisk together the flour, cocoa, sugar, baking soda, and salt.

Add the dry ingredients to the wet and gently fold all together.  Add in the mini chocolate chips.

Place the batter into a large piping bag and cut the bottom of the bag so that you can pipe the batter.

Pipe the batter into each of the donut wells.  Fill each to the top for a nice, large donut.

Place both pans onto a baking sheet before baking.

Bake for 5 minutes, then rotate the pan.

Bake another 5 to 7 minutes, or until the donuts spring back in the pan.

Cool in the pan for 10 to 15 minute before transferring each to a wire rack to cool.

Make the glaze while the donuts are cooling.

To make the glaze

Whisk or sift the confectioners sugar until there are no lumps.

Add the melted butter, corn syrup, coffee extract and half and half.

Whisk until the glaze is smooth and creamy.

When the donuts are completely cool, dunk the tops in the glaze and let the excess drop off.

Sprinkle as many chocolate chips as you like on top of the glaze.

Let the glaze harden before putting the donuts away.

Store in airtight plastic containers for up to 3 days

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