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Coffee Chocolate Chip Donuts

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I think my caffeine consumption goes up by 50% during the school year.

I mean, I always drink a lot of coffee, and I always have. I remember sneaking sips of my mom’s ice coffee when she would pick me up from elementary school. I bonded with my best friend, at the time a stranger, over coffee and crosswords in our high school cafeteria. I give myself the luxury of a few quiet moments with a hot cup of coffee every morning. img_3899

 

But the second school starts back up, coffee isn’t just for mornings and lazy afternoons. Coffee is “how many cups is too many?” and “do I have enough time to buy another coffee before class?” and “is it normal for my heart to feel like it’s palpitating even though I am about to keel over from exhaustion?”

And it’s only the second week of classes! Just wait until midterms roll around.

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I am positive that this coffee addiction is not mine alone. Coffee reminds me of college and late nights in the library and early morning classes. And while none of those things are necessarily the most enjoyable, these donuts are! Mini chocolate chips are mixed into a coffee-spiked batter. They are baked in the oven (read: you don’t need to fry them!) and then topped with a thick coffee glaze and drizzled with extra chocolate. These donuts are light and a little crispy on the bottom. They are slightly sweet, but the sugar is contrasted by the bitter toffee tones of the coffee in the batter and the coffee glaze on top. Chocolate is coffee’s best friend, and the flavors highlight each other perfectly. img_3926

To make these, I used this baked donut recipe. I added about 1 tablespoon of instant coffee to the batter with the dry ingredients, and then folded in about 1 cup of mini chocolate chips (maybe a little more– you can never have too much chocolate) into the finished batter. While they cooled I made a glaze by combining 2 cups of sifted confectioners’ sugar with about 2 tablespoons of cold brew coffee concentrate. The glaze should be thick but pourable, so adjust the powdered sugar and cold brew ratio until you reach the right consistency. I then dipped the tops of the donuts in the glaze, letting the excess drip off. While the glaze set, I melted some semisweet chocolate, poured it into a piping bag, and drizzled it over the top.

Then I ate them as a mid-afternoon snack with, you guessed it, more coffee.
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