-
Gluten Free Baked Chocolate Chile Mocha Donuts
Gluten Free Baked Chocolate Chile Mocha Donuts combine the richness of chocolate, espresso powder, and a kick of chile heat. Perfect for the afternoon "pick me up". Ingredients
- For the Donuts:
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup buttermilk
- 2 tsp espresso powder
- 1/2 tsp Aleppo chili flakes (or your choice of chili powder)
- 4 ounces cream cheese (softened)
- 1 cup chocolate chips (melted)
- 2 cups gluten free flour blend
- For the Chocolate Milk Glaze:
- 1 cup icing sugar
- chocolate milk (to thin the glaze)
Directions
- For the Donuts:
- Preheat oven to 375º F and spray your donut pans with cooking spray.
- In a bowl sift flour, espresso powder, baking powder and chile flakes. Set aside.
- Using a mixer (hand held or stand) beat butter, cream cheese, sugar and salt until smooth and fluffy.
- Beat in eggs (one at a time).
- Melt your chocolate chips. (I used the microwave).
- Alternately add the flour mixture and buttermilk to the butter/sugar mixture. Beat until just combined. Do not over mix.
- Blend in the melted chocolate.
- Place batter into piping bag that has a large nozzle/tip attached.
- Pipe batter into pans.
- Bake for 15 minutes.
- Remove from oven. Take donuts out of pan and place on cooling rack.
- For the Chocolate Milk Glaze:
- Combine icing sugar and chocolate milk to form a glaze. Add the milk SLOWLY to the icing sugar until you reach your desired consistency.
- Dip each donut into the glaze. Decorate with sprinkles (optional). Let harden.
- ENJOY!!
Useful Links
Share Recipe
Similar Recipes
Leave a review or comment
Comments