Mocha mini doughnuts – Recipe from Bake Club Live

Every two months I get my next Bake Box through the post and it’s the best weekend following as I get to make up all the yummy treats that they send me. This time the theme of the box is USA bakes. From banoffee whoopie pies, to a giant USA cupcake. This mini doughnut recipe is just another example.

The delicious coffee and chocolate mini doughnuts recipe was one I chose to make first. At first I was a little skeptical that the mould would work as I’d never made doughnuts before – but they were so quick and easy to make and they are delicious (I had to try a couple while photographing them).

So if you want to make your own doughnuts – first you’ll need to subscribe to the box to get your own mould and then read the recipe below!

Print Recipe
Mocha mini doughnuts - Recipe from Bake Club Live
mini-doughnut-recipe
Prep Time 30 minutes
Cook Time 10 minutes
Servings
24
Ingredients
Doughnuts
  • 65 grams plain flour sifted
  • 2 tbsp cocoa powder sifted
  • 1/2 tsp baking powder
  • 50 grams golden caster sugar
  • 1 medium egg beaten
  • 4 tbsp milk
  • 1 pinch salt
  • 25 grams unsalted butter melted and cooled
Icing
  • 300 grams fondant icing sugar sifted
  • 1/2 tsp vanilla extract
  • 1 tsp golden syrup
  • 2 1/2 tbsp coffee granules
  • 2 tbsp hot water
Decoration
  • 1 pot Chocolate sprinkles
  • 6 mini Reeses peanut butter cups cut into quarters
Prep Time 30 minutes
Cook Time 10 minutes
Servings
24
Ingredients
Doughnuts
  • 65 grams plain flour sifted
  • 2 tbsp cocoa powder sifted
  • 1/2 tsp baking powder
  • 50 grams golden caster sugar
  • 1 medium egg beaten
  • 4 tbsp milk
  • 1 pinch salt
  • 25 grams unsalted butter melted and cooled
Icing
  • 300 grams fondant icing sugar sifted
  • 1/2 tsp vanilla extract
  • 1 tsp golden syrup
  • 2 1/2 tbsp coffee granules
  • 2 tbsp hot water
Decoration
  • 1 pot Chocolate sprinkles
  • 6 mini Reeses peanut butter cups cut into quarters
mini-doughnut-recipe
Instructions
  1. Preheat the oven to 180˚C.
  2. Mix together the flour, cocoa powder, sugar, salt, and baking powder.
  3. In another bowl beat together the egg, milk and melted butter until smooth.
  4. Stir both mixtures together until all lumps have gone.
  5. Using 2 teaspoons divide the mixture into your doughnut mould. I got my mould in my latest Bake Box.
  6. Pop your mixture in the oven for 8-10 minutes or until firm to the touch.
  7. When cooked remove from the oven, allow to cool for 5 minutes before removing carefully from the mould onto a wire rack. Leave to cool completely.
    mini-doughnut-recipe
  8. Place a piece of greaseproof paper underneath your wire rack to catch any drips.
  9. Add the hot water and coffee together and stir until fully dissolved.
  10. Add the coffee mixture to the icing sugar and stir well - you may need a dash more water, but be careful to not over add this as it will make your icing very runny.
  11. Add in the golden syrup and vanilla extract and continue stirring until smooth.
  12. One at a time dip in your doughnuts and place on your wire rack to set. You may wish to spoon your icing onto your doughnuts if you prefer - they may need a couple of coats this way.
  13. Finally, before the icing sets sprinkle over your chocolate and place one quarter of reeses peanut butter cup on each one.
    mini-doughnut-recipe

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