Glazed Mocha Donut Holes |

Easy baked mocha donut holes topped with a heavenly vanilla coffee glaze.  These babies are ready in 30 minutes!

This week, Kai turned 7 months old!

It is so hard to believe 7 months have passed, it seems like only yesterday I was 100 months pregnant and so ready to get this baby out.

And, it seems like only yesterday that we got to meet the smushy faced little guy {he has the smushiest cheeks ever} and discover all his little quirks {he loves having his diaper changed-what?!  He is fascinated by his momma’s hair, and he loves anything with a tag.  The tag is the best part of the toy!}

Now that our munchkin is 7 months old, I can’t remember what life was like before him.  What was it like to sleep in again?  What was it like being able to take photos without being interrupted {FYI several of these photos were taken with a baby on my hip…yay for tripods and my obscenely strong left arm, aka: baby-carrying arm}.  I’m kidding about these ‘complaints’.  Life is exponentially better with him in my life.

OK.  I’m done gushing about my baby now.  Onto these mocha donut holes 🙂

Glazed Mocha Donut Holes |

Glazed Mocha Donut Holes |

My brain and coffee, they just go together.  When they don’t, things don’t work so well.  Like the time I tried to put the creamer into the coffee filter.  Or the time I almost forgot to put the sugar in the donut holes.  Oh wait.  That was this recipe.

I will admit I have a coffee addiction.  I like at least 3 cups in the morning.  Especially mornings when I have to get up and feed Kai at obscene hours…I thought we were done with that, but apparently we are not 🙁

What I really love about coffee is the whole ‘ritual’ about it.  I love the smell of it, the taste of it, the warmth, and the relaxed feeling I get when I enjoy my first cup.  Your day is just starting and full of promise.  For that first cup of coffee, everything just kind of slows down and you enjoy the moment.  In my opinion, that moment best when there is also a little something sweet involved.

Bonus points if this ‘sweet’ item has coffee in it!

Glazed Mocha Donut Holes |

Glazed Mocha Donut Holes |

These Glazed Mocha Donut Holes are kind of a re-boot of my Chocolate & Guinness Glazed Donut Holes that I made for St Patrick’s day, except that the Guinness is replaced with coffee.  Is that cheating?

I also increased the sugar and the vanilla, and made the glaze a touch thicker so it runs down the sides of the ‘donut holes’ {or mini muffins} just right.  So maybe that’s enough changes to not count too much as self-plagiarism.

Here’s the deal with these mocha donut holes:  Half whole wheat flour.  Greek yogurt for extra moisture.  No mixer.  20 minutes prep time, 10 minute bake time.  I was easily able to complete these guys during one of Kai’s legendary short naps.  So easy!

These guys were good with my morning coffee.  And second break-fast.  And lunch and afternoon snack….and after dinner.

Gah!  The main problem with these mocha donut holes is it’s so hard to only eat one!

More donuts for us!

Glazed Mocha Donut Holes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 36
Mocha Donut Holes
  • 1 cup all purpose flour (125g; fluffed, spooned & levelled)
  • 1 cup whole wheat flour (125g; fluffed, spooned & levelled)
  • ½ cup cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 eggs (lightly beaten)
  • ¼ cup greek yogurt
  • 1 teaspoon vanilla
  • ½ cup buttermilk
  • ½ cup strong brewed coffee (cooled slightly)
  • 2 tablespoons butter (melted; cooled slightly)
Coffee Glaze
  • 2 cups powdered sugar (240g)
  • 1 teaspoon vanilla
  • 3-5 tablespoons strong brewed coffee
Mocha Donut Holes
  1. Pre-heat oven to 350 F. Grease a mini muffin pan with spray oil.
  2. In a large bowl, combine flours, cocoa powder, baking powder, sugar and salt. In a separate medium bowl, beat eggs and greek yogurt until no lumps remove. Stir in vanilla, milk, coffee and melted butter. Mix wet ingredients into dry and mix until just combined.
  3. Fill mini muffin holes ¾ full. Bake for 10 minutes, or until a toothpick comes out clean. Cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
Coffee Glaze
  1. In a medium bowl, beat powdered sugar, vanilla and 3 tablespoons of brewed coffee. Add more coffee, one tablespoon at a time, until the consistency you would like is achieved. Dunk donut holes to glaze and allow to set for 20 or so minutes.
These are best consumed the same day as glazing.  They are still delicious the next few days after, but the glaze may absorb into the donut holes.


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