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

Recipe adapted from Shugary Sweets. Glaze recipe adapted from Alton Brown.
Author: Dorothy Kern


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


  • 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!