Hello, darlings! Today I’m partnering with Lavazza Coffee to share an irresistible brunch treat: Chocolate-Glazed Cappuccino Donuts. Why just drink coffee when you can enjoy it in a tender, chocolatey donut? These are quick to make because they’re baked in a donut pan—no yeast, no proofing, just about 30 minutes from start to finish. Perfect for a relaxed weekend morning or a last-minute gathering.
I previously shared a Lavazza-inspired mocha tiramisu, and I can’t resist pairing coffee and chocolate again—the combination is endlessly satisfying. For these donuts I borrowed flavors I’ve used before, like the coffee buttercream from a wedding cake that everyone raved about. The result here is a soft, cakey donut infused with strong coffee and finished with a glossy dark chocolate glaze.
These donuts are forgiving and versatile. If you don’t own a donut pan, bake the batter in a muffin tin and you’ll still have delicious results—the texture and flavor remain the same even if the shape changes. The batter bakes up cakey and tender, and the glaze is a simple melted chocolate ganache so you don’t need to wait long before glazing. Because the ganache stays slightly soft, you can eat them right away or chill briefly for a firmer finish.
Print Recipe
chocolate glazed cappuccino donuts
Ingredients
- for the donuts
- 1 cup brown sugar
- ½ cup {1 stick} unsalted butter softened
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup greek yogurt
- ½ cup strong Lavazza coffee cold
- 1 ⅓ cup all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- for the chocolate glaze
- ½ cup dark chocolate chips
- ¼ cup heavy cream
Instructions
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Preheat the oven to 350°F. Butter a donut pan and dust it with cocoa powder, tapping out the excess. Set aside.
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In a stand mixer bowl, beat the softened butter and brown sugar until light and fluffy.
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Add the egg and vanilla extract, and mix until combined.
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Stir in the Greek yogurt and baking soda.
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Mix in the flour and salt until just incorporated, then slowly add the cold (or room-temperature) coffee. Do not use hot coffee.
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Fill each donut cavity about two-thirds full. For tidy filling, transfer batter into a large resealable bag, snip a corner, and pipe it into the pan.
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Bake for about 15 minutes, or until a toothpick inserted into the thickest part comes out clean.
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Let the donuts cool in the pan for a few minutes, then transfer them to a rack to cool completely.
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To make the glaze, heat the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Whisk in the heavy cream gradually until the glaze is glossy and pourable.
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Dip the tops of cooled donuts into the glaze. Use a spoon to smooth if needed. The glaze will remain slightly soft; refrigerate briefly if you prefer a firmer finish.
In accordance with FTC guidelines, I disclose I received compensation from Lavazza for participation in the Lavazza Passionistas Program. While I have a material connection to Lavazza Coffee, any opinions I share are my own. Recipe created by Valentina Celant at TheBakingFairy.net.