Kahlúa and Cream Doughnuts
Quick baked Kahlúa and Espresso cream cheese doughnuts.
Servings: 12 doughnuts
Calories: 270kcal
Equipment
Ingredients
For the Doughnuts:
- 1 ⅔ cups cake flour sifted
- ⅓ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 2 tsp baking powder
- 1 tsp kosher salt
- ½ cup buttermilk plus 2 tablespoons
- ¼ cup Kahlúa
- 2 large eggs lightly beaten
- 2 tbsp unsalted butter melted and cooled slightly
- cooking spray
For the Icing:
- 8 oz cream cheese room temperature
- ½ cup powdered sugar
- 2 tsp vanilla extract
- 2 tbsp milk up to 4 tbsp depending on thickness preference
- 1 tsp espresso powder
- 1 oz 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.
Nutrition
Calories: 270kcal | Carbohydrates: 37g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 363mg | Potassium: 128mg | Fiber: 2g | Sugar: 22g | Vitamin A: 374IU | Calcium: 85mg | Iron: 1mg
