Kahlúa Cream Doughnuts | #doughnutweek #bakeddonuts

Kahlúa and Cream Doughnuts




Yield 12 doughnuts

Quick baked Kahlúa and Espresso cream cheese doughnuts.


For the Doughnuts:

For the Icing:


For the Doughnuts:

    1. Preheat oven to 425º F. Spray a donut baking pan with cooking spray and set aside.
    2. 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.
    3. Remove from baking pan by turning out onto a wire rack to cool completely.

For the Espresso Cream Cheese Icing:

    1. 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:

  1. Ice each cooled doughnut with about 2-3 teaspoons icing. Sprinkle with grated chocolate and serve.

Courses Breakfast

Recipe by Farmgirl Gourmet at