The world has really gone donut mad in the last while. First it was cupcakes, now donuts rule the counters at cafes and bakeries, and with good reason: they are super delicious and so delightfully versatile. Everyone is making them in a incredible flavor combinations. Yes, it’s really the donut’s time to shine and these Vanilla Latte Donuts are no exception.
I’m a certified coffee addict and I always find that coffee flavored treats are sorely lacking in most bakeries and coffee shops. If you’re a true coffee lover, you want to have a coffee flavored something sweet to go with your coffee. Coffee with coffee – you can’t go wrong. I take my coffee black, and I prefer straight espresso or espresso based drinks. If I indulge in a milky, sweet coffee drink, it will nine out of ten times be a vanilla latte. I love the soft sweetness of vanilla with coffee, it’s both familiar and comforting yet still exotic and interesting. Add a dash of chocolate and I’m in heaven. For these Vanilla Latte Donuts I have combined deep, dark chocolate baked donuts laced with strong espresso and dipped in a creamy coffee and vanilla glaze. A few milky white sprinkles add fun flair, reminiscent of the foam atop that perfect latte.
I’ve started with my favorite chocolate cake recipe and made some changes to it, yielding a denser, more donut-like texture and adding a big shot of dark espresso to the batter. The good folks at Gourmesso reached out and gave me the opportunity to try their selection of espresso blends so of course, I wanted to make something special that really highlighted coffee, for all the coffee lovers out there!
There’s not much in the world that is better than a fresh baked chocolate donut. Especially when it packs the deep, dark flavor of espresso and is all dressed up in a coffee glaze with sprinkles.
Sprinkles improve most things. In fact, I find them hard to resist. Even though a plain, unglazed, still warm donut, fresh from the oven is nothing to scoff at, sprinkles still win.
Vanilla Latte Donuts
Grease 2 half dozen donut pans (12 donuts)
In a medium mixing bowl, whisk together the following dry ingredients:
1½ C flour
1 C sugar
½ C cocoa
1 tsp baking soda
pinch of salt
In a second bowl, mix the following wet ingredients:
½ C sour cream
½ strong espresso
½ C vegetable oil
1 egg, lightly beaten
1 tsp cider vinegar
1 tsp vanilla
Dump the dry ingredients onto the wet and combine quickly without over-mixing, I find a rubber spatula works best as it allows you to fold in the dry ingredients without stirring too furiously. Allow the batter to sit for 5 minutes. Scrape batter into piping bag or large zip top bag. Snip the corner of the bag and pipe the batter into the donut pans, filling each well three fourths full.
Bake at 350 degrees for 12 minutes or until a toothpick inserted into a donut comes out clean with no crumbs. Allow the hot donuts to sit in the pan for 5 minutes before carefully lifting out and cooling on a wire rack. When the donuts are fully cooled, glaze them with the Vanilla Latte Glaze (below).
Vanilla Latte Glaze
2 ½ C powdered (icing) sugar
1 Tsp heavy cream
3 Tbsp strong espresso
½ tsp vanilla extract
Whisk all ingredients in a shallow bowl. Dip tops of cooled donuts in glaze and set on wire rack. Add sprinkles if desired.