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triple mocha donuts on doily on blue plate with coffee in background and words on photo

 

I love coffee. Actually, it would be more accurate to say I need coffee. I am not human, awake, or kind in the morning until I’ve had my first sip. It’s so bad, really, that I get my coffeepot set up the night before, so that all I have to do in the morning is press the on switch.

When Jordan was a baby I was obsessed with Gilmore Girls. I so wanted to be Lorelai, all cool and beautiful, always with a cup of coffee in one hand. I, sadly, am not Lorelai Gilmore. I just aspire to be her.

My favorite part of the day is about 9am. I’ve dropped Jordan at school, worked out, and come home to a quiet house and a second cup of coffee. I can check my email, do some writing, and read blogs uninterrupted and without guilt.

Usually during this time I get hungry too, having just worked out and all.

I know, I should reach for an apple. Or a banana. But what I really want is granola. Or a muffin. Or a donut.

Donuts make me almost as happy as coffee makes me.

Almost.

When Marley Coffee contacted me about testing their organic, gourmet coffee, there was no way I was saying no. I waited (impatiently) for my box to arrive and resisted making a pot at 4 o’clock in the afternoon.

Marley Coffee is an international gourmet coffee company that prides itself on respecting the envoronment. It produces ethical, fair-trade, and organic coffee from farms in Jamaica. And yes, it’s that Marley – the company was started by Bob Marley’s son.

I got to try two flavors: Lively It Up, a medium dark espresso roast and Buffalo Soldier, a dark roast. I like my coffee extra dark with a side of very strong, so these brews were perfect for me. They were delicious – rich, dark, and the perfect morning jolt.

I wanted to bake with the coffee too (duh, what else would I do?) Of course my mind wandered to donuts. I mean, coffee and donuts go together like milk and cookies. Or Lorelai and Rory.

There is coffee in the chocolate donut, giving it a rich chocolate flavor. The donuts are glazed with a chocolate coffee glaze, and then frosted with a coffee icing. These are definitely the jolt you need to get you through your day.

Now, if only I could actually go to Stars Hollow and share these with Lorelai. Because she’s totally a real person and not a fictional TV character from a show that’s already ended.

At least that’s what I like to tell myself anyway.

triple mocha donuts on doily on blue plate with coffee in background and words on photo

Triple Mocha Donuts

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Recipe adapted from Shugary Sweets. Glaze recipe adapted from Alton Brown.
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Ingredients
 

For the Donuts:

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/4 cup plus 2 tablespoons cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons brewed coffee
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 2 tablespoons vegetable oil

For the Glaze:

  • 1 tablespoon milk
  • 2 tablespoons brewed coffee
  • 1/2 teaspoon vanilla extract
  • 3/4 cup powdered sugar

For the Coffee Frosting:

  • 2 tablespoons butter , softened
  • 1 cup powdered sugar
  • 2 tablespoons brewed coffee
  • Chocolate sprinkles , for garnish
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Instructions

  • Preheat oven to 325°. Spray a 6-cavity donut pan with cooking spray.
  • To make the donuts, whisk the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Stir in milk, coffee, egg, vanilla, and oil. Stir until just combined. Place batter in a large ziploc bag with the tip cut off. Pipe into donut pan, filling each cavity 3/4 full. (You can probably get 7 donuts, but I was lazy and didn’t want to reuse my pan, so I only made 6.)
  • Bake for 9-10 minutes. Allow to cool for five minutes, and then remove from pan.
  • While donuts are cooling, make the glaze. Mix the milk, coffee, vanilla, and sugar in a small saucepan. Heat on low and stir until the ingredients are all combined. Turn off heat. Carefully dip the tops of each donut in the glaze. Place on a wire rack that is on top of a cookie sheet to catch the drips. Let sit for about a minute. Stir the glaze in the pan, reheating if necessary. Re-dip the donuts, on the bottom this time, and dipping around the edges so the donut is entirely covered. You may want to use a fork in the center of the donut for this step so you don’t burn your fingers! Let sit on the wire rack until cooled.
  • Make the coffee frosting by mixing the butter, powdered sugar, and brewed coffee with a hand-held mixer on low speed until thick and creamy. Once glaze is somewhat dry (it will remain a little sticky) frost the donuts and sprinkle with chocolate sprinkles. Serve with a cup of coffee for a real jolt!
Nutritional information not guaranteed to be accurate
Author Dorothy Kern

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Enjoy, and thanks for reading!

Last Updated on March 9, 2024



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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85 Comments

  1. Dorothy, I hope you saved one of these for me! I love the glaze snuck in before the frosting, oh yes! I have to say, I’m worse than you on my morning coffee. I won’t even get out of bed unless someone brings me coffee first. Yes, I’m spoiled but I do bake them yummy things, lol.

    Reply

  3. You are my hero and favorite blogger because of your love of Gilmore Girls 😀 I refuse to accept that the show is over by rewatching all of the seasons obsessively and repeatedly on DVD, it makes the pain of no more Gilmore Girls more bearable. Oh, and those donuts look delish, definitely Lorelei approved 😀

    Reply

  5. Coffee frosting… that was the highlight of these, methinks. Well, no, the donut was AMAZING, too. You know what? I enjoyed the whole thing–thoroughly. And that’s coming from a novice coffee drinker who can only muster the all sugar & milk and no actual coffee-kinda coffee drinking 🙂

    Reply

  6. I’m not a coffee fan (can you believe it) even though I live in Seattle!! But doughnuts are my weakness and these look fabulous–I bet they taste great! XOXO

    Reply

    1. Totally, and the only really coffee-ee part is the frosting. The coffee just makes the chocolate pop in the donut and glaze!

      Reply

  7. The donuts are simply gorgeous, dah-ling! Can you believe I don’t drink coffee? Can we still be bloggy friends??? 🙂
    Tracey @ The Kitchen is My Playground

    Reply

    1. Of course, because now I worship the ground you walk on. You can get up in the morning and just…be? I’m jealous. 🙂

      Reply

      1. Yes … powered by water, baby! Oh, and wine. Lots of wine. But generally not in the morning. 🙂

  8. OMG. I totally need these. I’m a super dark, super strong coffee drinker, and putting it in frosting? On a donut? Yeah, you just made my day. =)

    Reply

  9. If I wasn’t a coffee addict before this, I know who I’ll have to thank for it after I try my hand at these! I might have to try these as an intervention tool for my coffee addict friends; I don’t have a coffee pan (boo-hoo), but do you think these would bake [almost] as well in a muffin tin? Thanks for sharing!

    Reply

    1. For sure! You might just have to play with the baking time though, since a muffin is different size than the donut. Enjoy!

      Reply