Rich dark chocolate baked doughnuts with the delicious coffee flavor of Kahlúa in both the batter AND the glaze! Perfect for a brunch or a fun evening with friends.
Ingredients
For the Doughnuts:
1¼ cups all purpose flour
⅓ cup dark unsweetened cocoa
½ cup granulated sugar
¾ teaspoon baking soda
pinch of salt
2 eggs
¼ cup buttermilk
¼ cup Kahlúa
⅓ cup sour cream (or Greek yogurt -- see note)
3 tablespoons oil (I used canola)
1 teaspoon vanilla
For the Chocolate Glaze:
1¼ cups powdered sugar (it helps to sift it)
3 tablespoons dark unsweetened cocoa
1½ tablespoons Kahlúa
1½ tablespoons milk or cream
To Top:
Chocolate jimmies
Instructions
Preheat the oven to 375°F. Lightly spray 2 regular (not mini) doughnut pans with cooking spray.
In a large bowl whisk together the flour, unsweetened cocoa, granulated sugar, baking soda, and salt.
Make a little well in the center of the bowl. Add the eggs, buttermilk, Kahlúa, sour cream, oil, and vanilla. Lightly beat the eggs with the other ingredients in the center and then begin to stir everything together with the dry ingredients.
Mix until just combined. Divide the batter evenly between the prepared doughnut pans. The batter will be THICK. The doughnut cups in each pan will be full mostly to the top.
Bake for about 8 minutes, or until a pick comes out clean. Let the doughnuts cool in the pan for a few minutes before letting them cool completely on a wire rack.
To make the glaze, whisk together the powdered sugar and unsweetened cocoa in a shallow dish or plate. Add the Kahúa and milk and stir until combined (glaze will be thick). Place the doughnuts face down in the glaze to thoroughly coat them. Place them on a wire rack to let the glaze set up and cover them with the sprinkles
Notes
1. These will keep for several days in an airtight container BUT! Please note that the moisture content from the doughnuts in an airtight container will un-set the frosting. Still good! But sticky. I think doughnuts are always best on the day you make them. 2. I have made this recipe with both sour cream AND Greek yogurt. With the buttermilk, I much prefer the sour cream or the doughnut batter will have just a bit too much tang. If you opt for regular milk you can certainly use plain or vanilla Greek yogurt in place of the sour cream to yield delicious results.
Recipe by Sugar Dish Me at https://www.sugardishme.com/chocolate-kahlua-doughnuts/