Kahlúa and Cream Doughnuts
Prep
Cook
Total
Yield 12 doughnuts
Quick baked Kahlúa and Espresso cream cheese doughnuts.
Ingredients
For the Doughnuts:
-
- 1 2/3 cups cake flour, sifted
- 1/3 cup cocoa powder
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup plus 2 tablespoons buttermilk
- 1/4 cup Kahlúa
- 2 eggs, lightly beaten
- 2 tablespoons butter, melted and cooled slightly
- cooking spray
For the Icing:
- 8 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 2 teaspoons vanilla
- 2-4 tablespoons milk
- 1 teaspoon espresso powder
- 1 ounce dark chocolate, finely grated or shaved
Instructions
For the Doughnuts:
-
- Preheat oven to 425º F. Spray a donut baking pan with cooking spray and set aside.
- In a medium bowl add the sifted flour, cocoa, sugar, baking powder, and salt. Stir to combine. Add the buttermilk, Kahlúa, eggs, and butter. Stir until just combined. Spoon into prepared baking pan filling each 2/3 full. Bake 7-9 minutes, or until no longer wet and springs back when touched.
- Remove from baking pan by turning out onto a wire rack to cool completely.
For the Espresso Cream Cheese Icing:
-
- Beat cream cheese in a medium bowl until smooth. Add the powdered sugar and vanilla and beat to blend. Stir in 2 tablespoons milk (or more if desired) to make a spreadable icing. Add the espresso powder and stir to combine.
To Assemble:
- Ice each cooled doughnut with about 2-3 teaspoons icing. Sprinkle with grated chocolate and serve.
Courses Breakfast
Recipe by Farmgirl Gourmet at https://www.farmgirlgourmet.com/2014/01/kahlua-cream-doughnuts.html