Chocolate Tiramisu Donuts
Super moist and tender baked chocolate donuts soaked in espresso and frosted with fluffy mascarpone cream topped with a generous dusting of cocoa powder.
I couldn’t decide between Tiramisu Donuts with a vanilla base or chocolate base so I did both!
I may or may not have done the same with my Tiramisu Cake, Chocolate Tiramisu Cake, Tiramisu cupcakes and Chocolate Tiramisu Cupcakes. You can fully expect this going forward lol.
How To Make Chocolate Tiramisu Donuts, Step-by-Step Instructions
Baked Vanilla Donuts
- Combine the oil with the sugar, then add the eggs and whisk until they’re well combined and have lightened in color.
- Add the vanilla and sour cream and whisk until they’re well combined.
- Add in the flour, cocoa powder, salt and baking powder, folding just until the last streak of flour is combined.
- Pipe the batter into greased donut molds. If you only have one pan with 6 molds, you can just do one pan at a time and wait for those to finish.
- Bake for about 7-10 minutes, until they spring back when you press on them.
- Let the donuts rest for a couple of minutes in the pan, then remove them from the pan.
- Once they’ve cooled, use a fork to poke holes in the top of each donut and drizzle 1-2 Tbsp of cooled espresso onto each one (or you can just dunk them halfway if you want).
Mascarpone Frosting
- Beat together the cold mascarpone with the powdered sugar until it’s completely smooth.
- Add the vanilla bean paste and turn the mixer to medium speed.
- Stream in the cold heavy whipping cream in 3-4 increments, stopping to scrape the edge of the bowl each time. Once all the heavy whipping cream is added, it may seem soft so turn the mixer up to full speed and it should thicken and hold peaks within a couple of minutes. Don’t over-beat once you’ve reached this stage.
- Pipe the frosting on top of the donuts and dust the tops with cocoa powder.
How To Store Chocolate Tiramisu Donuts
These definitely need to be refrigerated so I recommend placing them in an airtight container and refrigerating them for 4-5 days. Freeze if it’s any longer than that.
To freeze the donuts, place them in an airtight container and then place the container in a freezer bag, squeezing out all the excess air. Bring them back to room temperature by thawing at room temperature for a few hours before serving.
I hope you’re as obsessed with Tiramisu as I am. One day I will have exhausted Tiramisu recipes but until then, enjoy! lol
If you have any questions, please comment down below – those will get answered much quicker than email or through social media.
If you’ve tried this, I would very much appreciate a star rating or review as well.
As always, have a blessed day and happy baking!
Love, B
Chocolate Tiramisu Donuts
Super moist and tender baked chocolate donuts soaked in espresso and frosted with fluffy mascarpone cream topped with a generous dusting of cocoa powder.
Equipment
- Kitchen Aid 5 qt. Stand Mixer or hand mixer
Ingredients
Baked Chocolate Donuts
- 120 mL (1/2 cup) canola oil
- 300 grams (1 1/2 cup) granulated sugar
- 2 large eggs
- 1 Tbsp vanilla bean paste
- 227 grams (1 cup) sour cream
- 240 grams (2 cups) all-purpose flour spooned and leveled
- 80 grams (1 cup) black cocoa powder dutch processed should also work fine
- 10 grams (1 Tbsp) baking powder
- 1/4 tsp fine sea salt
- 180-240 mL (3/4-1 cup/6-8 oz) espresso or strong coffee room temperature
Mascarpone Cream
- 8 ounces (1 small tub) mascarpone cheese, cold (I recommend Belgioioso)
- 150 grams (1 1/4 cup) powdered sugar spooned and leveled
- 300 mL (1 1/4 cup/10 oz) heavy whipping cream cold
- 2 teaspoons vanilla bean paste
- tiny pinch of fine sea salt
- Cocoa powder for dusting I used dutch
Instructions
Baked Chocolate Donuts
- Preheat the oven to 350F/177C convection (325F/163C conventional) and grease a donut pan.
- In a medium bowl, whisk together oil, sugar and eggs, until they're well combined and have lightened in color a bit.120 mL (1/2 cup) canola oil, 300 grams (1 1/2 cup) granulated sugar, 2 large eggs
- Add the sour cream and vanilla, whisking until the batter is completely smooth.1 Tbsp vanilla bean paste, 227 grams (1 cup) sour cream
- Add the flour, cocoa powder, baking powder and salt, whisking just until the last streak of flour is combined. Use a rubber spatula to scrape the edge of the bowl a couple of times and transfer to a piping bag.240 grams (2 cups) all-purpose flour, 10 grams (1 Tbsp) baking powder, 1/4 tsp fine sea salt, 80 grams (1 cup) black cocoa powder
- Fill each donut mould about 2/3-3/4 full and bake for 8-11 minutes. They are done when you press on the center and it springs back and the edges are golden brown.
- Remove them from the oven and let them cool in the donut pan for 5 minutes, then move them to a cooling rack. Allow the donuts to cool completely before soaking.
- Use a fork to poke holes into the tops of the donuts and brush them each with about 1-2 Tbsp of the espresso. You could also just dunk the top half into the espresso if you want but be careful not to drop them in – you don't want the bottom soggy.180-240 mL (3/4-1 cup/6-8 oz) espresso or strong coffee
Mascarpone Cream
- Place the cold mascarpone into the bowl of a stand mixer (or just a large bowl with a hand mixer) with the powdered sugar and salt.8 ounces (1 small tub) mascarpone cheese, cold, 150 grams (1 1/4 cup) powdered sugar, tiny pinch of fine sea salt
- Beat at low-medium speed until they’re combined and then increase the speed to medium-high for 1-2 minutes, scraping the edge of the bowl halfway through.
- Add the vanilla and the cold heavy whipping cream in 3-4 increments, mixing well between each addition.300 mL (1 1/4 cup/10 oz) heavy whipping cream, 2 teaspoons vanilla bean paste
- After adding all the heavy whipping cream, the cream may look soft, turn the mixer up to full speed for 1-2 more minutes and it should stiffen up (like whipped cream does).
- Use a piping bag fit with a large round piping tip to frost the donuts and then dust with cocoa powder.Cocoa powder for dusting
Notes
- You can get about 22-24 large donuts from this batter (depending on how filled the molds are) or you can make some large and some mini. I got 12 large and 24 minis from one batch.
- I baked the mini ones at the same temperature and just shaved off a couple of minutes of bake time.
Nutrition
Serving: 1gCalories: 364kcalCarbohydrates: 40gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 60mgSodium: 116mgPotassium: 122mgFiber: 2gSugar: 27gVitamin A: 531IUVitamin C: 0.2mgCalcium: 85mgIron: 1mg
Tried this recipe?Let us know how it was!