Description
These small batch chocolate dalgona buttermilk donuts are inspired by the infamous Dalgona Coffee. They are loaded with cozy warm spices, dipped in a delicious chocolate ganache glaze and have a strong coffee kick to them which makes them so delicious! Needless to say, the bittersweet mocha flavor of these donuts is unparalleled by any other I’ve ever had.
Ingredients
Scale
Chocolate Donuts
- ⅔ cup (85g) all purpose flour
- ⅓ cup (35g) unsweetened cocoa powder
- ½ teaspoon cinnamon powder
- ½ teaspoon all spice powder, optional
- 1 teaspoon espresso powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (56g) unsalted butter, at room temperature
- ¼ cup (55g) light or dark brown sugar
- 1 large egg, at room temperature
- ½ teaspoon pure vanilla extract
- ⅓ cup (84ml) buttermilk, at room temperature
Chocolate Glaze
- ¼ cup (57g) unsalted butter, cut into cubes
- ½ cup (85g) semi-sweet or dark chocolate, cut into small pieces
Dalgona Foam
- ¼ cup (14g) espresso powder
- ¼ cup (59ml) boiling hot water
- 7 tablespoons (55g) powdered sugar
Instructions
Chocolate Donuts
- Preheat oven to 350°F (177°C) for 10 minutes. Grease a donut pan with butter or cooking spray and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, brown sugar, cinnamon, all spice and espresso powder.
- In another bowl, melt butter and let it cool for a minute until it stops bubbling. To the butter, add the whole milk, vanilla and egg. Whisk the mixture until it’s fully combined.
- Slowly whisk in dry ingredients to the wet ingredients around 4-5 tablespoons at a time and mix until fully incorporated. Repeat until no dry ingredients are remaining.
- Carefully transfer the donut batter to a piping bag and pipe it onto the donut pan, keeping it about ⅔ full.
- Bake the donuts at 350°F (177°C) for 11-12 minutes or until toothpick comes clean.
- Let the donuts cool for sometime in the donut pan before transferring to a wire rack to cool completely.
Chocolate Glaze
- While the donuts are cooling, in a separate bowl, add the butter and chocolate. Microwave the mixture in 20 second intervals, while whisking vigorously in between. Repeat until both the butter and chocolate have melted.
- Let the mixture cool for about 5 minutes and thicken a bit.
- Dip one side of the cooled donuts generously in the chocolate glaze and place them on a wire rack icing side up. Repeat until all donuts are iced.
Dalgona Coffee Foam
- In a cup, mix together espresso powder, hot water and sugar. Beat it using a spoon or hand whisk until the mixture is light in colour and fluffy.
- Transfer the mixture to a piping bag fitted with a small piping tip or use a spoon to drizzle the dalgona coffee foam over each donut.
- Enjoy the leftover foam with a cup of dalgona coffee! Store donuts in an airtight container for upto a week.
Notes
- If you’re in a pinch and don’t have buttermilk in hand, I have a DIY substitute for you. Add 1 teaspoon of lemon juice in half cup. You can double or half this as required. Fill that cup with whole milk to the top. Mix and let it sit for 5 minutes. That’s it, your buttermilk is ready. Your muffins may not turn out marvellous, but they will still be delicious!
- It is always a good idea to pipe your donut batter into the donut pan rather than spooning it to ensure they are perfectly round and rise evenly. Spooned donuts can turn out crooked.
- I always recommend using an oven thermometer and a weighing scale to get the best results. They help you to perfectly replicate the recipe and enjoy the best bakes with the most accurate results.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Breakfast, Donuts, Doughnuts
- Cuisine: American
Keywords: chocolate dalgona donuts, chocolate dalgona doughnuts, dalgona coffee donuts, dalgona coffee doughnuts, chocolate buttermilk donuts, chocolate buttermilk doughnuts, baked donuts, baked doughnuts, small batch chocolate buttermilk donuts, small batch chocolate buttermilk doughnuts