Easy baked Caramel Coffee Glazed Nutella Donuts are made with two types of chocolate and two types of coffee. Perfect for breakfast or as a sweet treat at night…with a cup of coffee, of course!
All of this build up for Halloween has got me in the mood for some sweet treats, so I couldn’t resist making another one this week.
Like coffee?
Like donuts?
Like coffee and donuts?
How about coffee IN donuts? Mind blown.
These Caramel Coffee Glazed Nutella Donuts have some fantastic tastes going on. The rich, slightly nutty, chocolate flavor come from a combination of the raw cacao powder and the chocolate hazelnut spread, but it’s really the addition of the coffee flavors that brings it to the next level of tasty.
Coffee. Wonderful, rich, slightly bitter, indulgently smooth, and unbelievably strong coffee. I love it. A lot. Every now and then I convince myself that it’s a good idea to do a “detox” so I stop drinking coffee…FOR A WHOLE DAY!! Yes, one 24 hour period is all I can stand being away from my morning sunshine in a cup. I love it that much ☀️
I’ve often thought about making some type of baked Nutella donut, so when I was given the opportunity to do a collaboration with Gourmesso, I was hopeful their coffee would give me some donut inspriation. Gourmesso produces Nespresso compatible coffee capsules that are 30% less expensive and most of which are Fair-Trade certified.
I used two types of coffee for the donuts (one in the batter and one in the glaze) and both were brewed via a Nespresso espresso machine and using Gourmesso coffee capsules. For the batter, I chose the Etiopia Blend Forte, which is a robust blend with a slight citrus flavor, and for the glaze I used the Soffio Caramello, which has sweet and creamy caramel notes. Both were brewed at the strongest setting possible, which was the espresso/small cup option at 1.35 ounces.
These Gourmesso coffees are also pretty dang delicious to drink when you’re not using them in recipes and they rival any espresso I’ve had in a coffee shop made from a huge fancy dancy expensive machine. Yay to making effortless espresso at home in comfy PJs and not breaking the bank!
Not only is this donut made with two different types of coffee, it’s also made with two different types of chocolate. For the chocolate hazelnut flavor, I used Nocciolata Hazelnut Spread, which is basically an all-natural version of Nutella. I love this stuff and it’s a great way to add some rich flavors to desserts, like my Chocolate Hazelnut Rice Dream , or just eat it out of the jar like I do most of the time…
These caramel coffee glazed nutella donuts are reminiscent of a light and delicious devil’s food cake, but instead of a having a big ol’ hunk of cake on your breakfast plate, it’s a cute donut! It’s also a perfectly acceptable way of starting your morning…you’re welcome.
Make some homemade, easy Coffee Caramel Glazed Nutella Donuts this weekend (or tonight!) and satisfy your chocolate and coffee cravings at the same time. Plus, these donuts would be tasty for a Thanksgiving morning breakfast and perfect to eat while watching all the parades on TV.
- 1 cup all-purpose flour
- ¼ cup unsweetened raw cacao powder (or substitute regular cocoa powder)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg, at room temperature
- ⅓ cup demerara sugar (or substitute light brown sugar)
- ¼ cup Nutella (I used Nocciolata Hazelnut Spread)
- ¼ cup milk
- 2 tablespoons Gourmesso Etiopia Blend Forte coffee, brewed at strongest setting possible and cooled
- 2 tablespoons unsalted butter, melted and cooled to touch
- 1 teaspoon pure vanilla extract
- for the glaze:
- 2 cups powdered confectioners sugar
- 2 tablespoons Gourmesso Soffio Caramello Coffee, brewed at strongest setting possible and cooled
- ½ teaspoon pure vanilla extract
- Preheat oven to 325F degrees. Lightly grease an 8 donut pan and set aside.
- In a medium bowl, add the flour, cacao powder, baking powder, and salt. Mix until thoroughly combined using a wire whisk. Set aside.
- In a large bowl, add the egg and lightly beat with the wire whisk. Add the sugar and beat for a minute or two, then mix in the Nutella, milk, brewed coffee, butter, and vanilla extract. Gradually dry bowl of dry ingredients and mix well. Fill each donut cup ¾ full and place in the preheated oven to bake for 10 minutes, or until donut springs back when touched.
- All cooked donuts to cool slightly in the pan, 2-3 minutes, before removing them to a wire cooling rack.
- Make the glaze by combining the powdered sugar, brewed caramello coffee, and vanilla extract in a small bowl. Mix well until all sugar lumps disappear. Set aside.
- Once donuts have cooled completely, dip each one in the coffee glaze, then return to the wire rack to set. Serve immediately or store in an air-tight covered container. Leftovers will stay fresh for 2-3 days.
Girl, you KNOW I love coffee! And chocolate? That goes without saying, of course 😉 You’ve combined just about two of my favourite things eva in one little sweet treat. That glaze sounds amazing with the strong coffee in there. I’ve really got to get on this donut train and make my own dang donuts at home! These are better than anything I could buy at a coffee shop. Plus, they are baked, so you know I can totally eat, like, 3. Right? Right. Who, am I kiddin’…baker’s dozen please 🙂 Plus, with the money saved from making my own donuts, I have more money for wine….hehehe 😀 xoxo
Karrie!! Amazing little bundles of flavor! I love chocolate and coffee together there’s a depth of flavors!! yum!! these look absolutely fantastic!!
Well color me happy, these donuts look FABULOUS, K! I mean, coffee IN donuts is pretty darn genius if you ask me! Plus you glazed ’em, which I adore! AND you baked them so I can eat at least a dozen in one sitting! Heaven! Love it, sweets! Cheers! Xoxo
Whoa! Double coffee donuts! I have to give you some credit on the coffee abstinence because I have never made it longer than 24 hours without it. I don’t think I could go more than 24 hours without these donuts if they were in my house. I totally want to faceplant into that glaze. GO CATS!!!! 🙂
P.S. I love that pic of the donut on top of the cup of coffee! 🙂
OMG, what are you doing to me Karrie? Donuts? Chocolate? With nutella? And coffee? With a delicate caramel flavor in the background? You don’t need to repeat twice – agree, you can send me a few:) P.S. a pinch of cardamom would be a great addition too.
Caramel and coffee is a deadly combo. And these donuts looks so pretty and sound so delish. I bet they taste as delicious as they look. 🙂
Pimp. I’d eat these. Look good. Don’t change a thing. Pictures look great !
This recipe has awesome sauce written all over it! All I want to say is HECK YES! I am a coffee fiend, so this is right up my alley! PLus nutella too…um yeahhhhhh<3
I am a coffee addict myself. There is no way I start my morning without it. Add in these donuts and I’d say that is a fantastic way to start the morning! These donuts look amazing Karrie!!! I am drooling over here.
oh my! This is one of the best combo. The donuts looks so beautiful and delicious. Amazing clciks dear!
Hey….. This sounds yummy……. Can’t control my mouth…. Already watering….. :p
Really great recipe and yeah, I must appreciate your image work….. Really great and amazing….
Keep up the good work….
🙂
I can’t even with this recipe, Karrie. I’d almost forgotten about my intense love of donuts (ya know, because of all of the candy-eating making me deliriously forget everything else) and then you post these. Ohmagoodness. Such an amazing flavor combo! I love that they’re are baked too 🙂
Coffee in donuts? Why, of course it’s mind blowing 🙂 Thank you very much, dear Karrie, for another wonderful recipe ❤❤
I foresee Starbucks contacting you soon, asking if they can pay you to serve these donuts in their stores!
Chocolate and coffee is a match made in heaven! I’d like a Baker’s Dozen, please!!!
These donuts would make my mornings so special! Love coffee, love chocolate and hazelnuts, love donuts, all together is just heaven! Thanks Karrie!
Donuts, Nutella and coffee are some of the most wonderful things in my life ❤❤ I can’t wait to try this recipe. Thank you, Karrie, for sharing it ❤