Monday, February 11, 2013

Baked Chocolate Coconut Coffee Donuts

In case anyone was wondering how my 30th birthday shaped up to be (I'm sure you were on the edge of your seat) -- it was great!

It was a little more low-key than going on vacation (as we had planned pre-Mini Smalls) but it was still perfect!  Last weekend I celebrated with all my fellow February B-Day people in Mr. Vittles' family, at his parents' house.  Then on Sunday my dad & stepmom came over for Super Bowl with enough snacks for a small army and also a delicious, homemade chicken parm dinner!

On Monday (my actual birthday) Mr. Vittles had to work but my stepdad & his wife babysat The Mini so we could go somewhere after & sit down for a nice dinner.  They also brought me a fabulous chocolate mousse cheesecake (which turned out to be the THIRD birthday cake I enjoyed - yeah that's right, don't hate!)

You probably think it ends there.  But noooo.

This past weekend, my mother & father-in-law watched The Mini for a night while we continued the festivities out west in Lambertville, NJ.  Mr. Vittles planned for us to stay over in a really cute old hotel there, and we went to a great restaurant over the bridge in New Hope, PA.  It was awesome to do "couple stuff" for a night!

I heart us :)

So anyway, Valentine's Day is this week and I thought it was time to honor another couple I heart...

Coffee and coconut!

As I've mentioned previously, the discovery of Coconut Iced Coffee at Dunkin' Donuts was a life-changer for me.  I do not know who came up with this holy marriage of deliciousness, but I hope that today finds this person very, very rich and successful.

Now in my opinion, baked donuts are more like cake than traditional donuts.  So really this is like eating chocolate cupcakes with coconut coffee frosting for breakfast.

(If that sounds like a problem to you, you should probably leave this blog.  Immediately.)

But if you're still here - I heart you too.   Happy Valentine's Day, hope you enjoy it!

Baked Chocolate Coconut Coffee Donuts


  • 1 C. flour
  • 1/4 C. unsweetened cocoa powder
  • 1/2 t. baking soda
  • Pinch salt
  • 1 t. instant coffee granules
  • 1 T. water
  • 1/2 C. low-fat buttermilk
  • 1/2 C. packed brown sugar
  • 1 egg
  • 3 T. melted butter
  • 1 t. vanilla extract


  • 1 C. confectioner’s sugar
  • 1 T. melted butter
  • 2 T. half & half (or cream or milk)
  • 1 t. instant coffee 
  • 1/2 t. coconut extract 
  • 1/2 C. toasted coconut flakes

Preheat oven to 325 degrees F. Coat mini donut pan with non-stick cooking spray. (If you do not have a donut pan, you can also use a mini muffin tin).

In small bowl, whisk flour, cocoa, baking soda, and salt to combine.  In very small bowl, mix water with instant coffee granules to dissolve.  Then add to large bowl with buttermilk, sugar, egg, butter, and vanilla.  Whisk to combine.  Add dry ingredients to wet and whisk until batter is smooth.

Spoon batter into a large resealable plastic bag. Cut a little bit off of one corner and squeeze batter into prepared mini-donut pan, about 2/3 full.  Bake for about 6 minutes, until donuts spring back when lightly pressed.  Allow to cool in pan 2-3 minutes before carefully turning out donuts onto a wire rack to cool completely.  Repeat with remaining batter (unless you're really cool and have two mini donut pans?  I'm not that cool.)

In a very small bowl, combine the half and half with coffee granules and mix until dissolved.  In a medium bowl, stir coffee mixture into confectioner's sugar, melted butter, and coconut extract until consistency is thick.

Dip cooled donuts into glaze and top with toasted coconut.  Return to rack to dry, or serve immediately.  Makes 24 mini donuts

Recipe Adapted from Shutterbean (who originally adapted from Full Circle Magazine)


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