Caramel Coffee Glazed Nutella Donuts are made with two types of chocolate and two types of coffee, for an easy baked donut that’s rich on flavor. Perfect for breakfast or as a sweet treat at night.
A baked donut recipe that’s full of flavor!
Like coffee?
Donuts?
Coffee and donuts?
How about coffee IN donuts? If you answered yes to any of the above questions, then read on my friend, because I’ve got a breakfast recipe for the best baked donuts around.
These Caramel Coffee Glazed Nutella Donuts have some fantastic flavors going on. The rich, slightly nutty, chocolate flavor comes 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. 
How to make the BEST Nutella donuts
I’ve often thought about making some type of baked Nutella donut. Recnetly, when given the opportunity to do a coffee recipe collaboration with Gourmesso, I immediately thought of a chocolate donut recipe.
Coffee is a fantastic ingredient to use when you want to develop a rich flavor in some dishes. I add it to many of my chocolate recipes, when I make baked beans, and also to chili. It was a no brainier on adding it to this baked donut recipe. I liked the idea so much, I added two types of coffee!
Choose a flavored coffee for a unique taste
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 via a Nespresso espresso machine at the strongest setting possible, which was the espresso/small cup option at 1.35 ounces.
The rich taste of chocolate donuts
Not only is this baked doughnut made with two different types of coffee, it’s also made with two different types of chocolate. Cocoa and Nutella. I’m not a huge fan of the ingredients of Nutella, so I always use Rigoni Di Asiago Nocciolata Organic Hazelnut Spread
, which is basically an all-natural version. 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 donuts are light and moist on the inside with a sweet, coffee-slightly caramel flavored glaze. If you don’t have a caramel flavored coffee, just use a regular coffee or leave it out all together, and make a plain powdered sugar glaze for the donuts. Honestly, these donuts are great plain too, so you can even ditch the glaze if you want.
Not into chocolate donuts? Try this recipe for my Carrot Cake ones instead!
PIN this baked donut recipe to make these deliciously easy Coffee Caramel Glazed Nutella Donuts this weekend and satisfy your chocolate and coffee cravings any time (and at the same time).
Caramel Coffee Glazed Nutella Donuts
Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened raw cacao powder or substitute regular cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg , at room temperature
- 1/3 cup demerara sugar , or substitute light brown sugar
- 1/4 cup Nutella (I used Nocciolata Hazelnut Spread)
- 1/4 cup milk
- 2 tablespoons strong coffee, cooled (I used Gourmesso Etiopia Blend Forte coffee)
- 2 tablespoons unsalted butter , melted and cooled to touch
- 1 teaspoon pure vanilla extract
FOR THE GLAZE:
- 2 cups powdered confectioners sugar
- 2 tablespoons strong coffee cooled (I used Gourmesso Soffio Caramello Coffee)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 325F/162C degrees. Lightly grease an 8 donut baking 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 about 2 minutes, 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 3/4 full and place in the preheated oven to bake for 10 minutes, or until the donut springs back when touched.
- All cooked donuts to cool slightly in the pan, about 3 minutes, before removing them to a wire cooling rack.
- Make the glaze by combining the powdered sugar, brewed 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.
Recipe Notes & Tips:
- Leftovers will stay fresh for 2-3 days in an air-tight covered container.
Dawn - Girl Heart Food says
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….heheh
Gaila says
Karrie!! Amazing little bundles of flavor! I love chocolate and coffee together there’s a depth of flavors!! yum!! these look absolutely fantastic!!
Cheyanne @ No Spoon Necessary says
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
Rachelle @ Beer Girl Cooks says
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!!!!
Rachelle @ Beer Girl Cooks says
P.S. I love that pic of the donut on top of the cup of coffee!
Ben Maclain says
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.
Anu - My Ginger Garlic Kithcen says
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.
Heather Wells says
Pimp. I’d eat these. Look good. Don’t change a thing. Pictures look great !
Beeta @ Mon Petit Four says
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
Katie Crenshaw says
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.
Kushi says
oh my! This is one of the best combo. The donuts looks so beautiful and delicious. Amazing clciks dear!
Stephanie | The Foodie and The Fix says
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
simonacallas says
Coffee in donuts? Why, of course it’s mind blowing Thank you very much, dear Karrie, for another wonderful recipe
GiGi Eats says
I foresee Starbucks contacting you soon, asking if they can pay you to serve these donuts in their stores!
[email protected] says
Chocolate and coffee is a match made in heaven! I’d like a Baker’s Dozen, please!!!
Nicoletta @sugarlovespices says
These donuts would make my mornings so special! Love coffee, love chocolate and hazelnuts, love donuts, all together is just heaven! Thanks Karrie!
simonacallas says
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