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Chocolate Cream-Filled Doughnuts with Espresso Sugar

Decadent doughnuts filled with rich chocolate cream, dusted with a delightful espresso sugar, making for an irresistible treat that's perfect for breakfast or dessert!

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Chocolate Cream-Filled Doughnuts with Espresso Sugar - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Prepare the Doughnut Dough:
Whisk the dry ingredients, then combine with the wet ingredients to form a dough.
Roll and Cut the Doughnuts:
Roll out the dough, cut into doughnut shapes, and prepare for frying.
Fry the Doughnuts:
Fry the doughnuts until golden brown, then drain on paper towels.
Make the Chocolate Cream:
Combine heated cream and chopped chocolate to form a smooth, rich filling.
Prepare the Espresso Sugar:
Mix espresso powder with granulated sugar for a sweet, coffee-flavored coating.
Fill the Doughnuts:
Pipe the chocolate cream into the doughnuts and coat with espresso sugar.
Chocolate Cream-Filled Doughnuts with Espresso Sugar - secondary view

How to Make Chocolate Cream-Filled Doughnuts with Espresso Sugar 🍩☕

Prepare the Doughnut Dough
Whisk the dry ingredients, then combine with the wet ingredients to form a dough.
Roll and Cut the Doughnuts
Roll out the dough, cut into doughnut shapes, and prepare for frying.
Fry the Doughnuts
Fry the doughnuts until golden brown, then drain on paper towels.
Make the Chocolate Cream
Combine heated cream and chopped chocolate to form a smooth, rich filling.
Prepare the Espresso Sugar
Mix espresso powder with granulated sugar for a sweet, coffee-flavored coating.
Fill the Doughnuts
Pipe the chocolate cream into the doughnuts and coat with espresso sugar.
Baking Tips
Make sure the oil temperature stays at 350°F (175°C) to ensure the doughnuts cook evenly and don’t absorb too much oil.
You can adjust the level of espresso flavor in the sugar to your liking, depending on how strong you want the coffee taste.
If you don't have a pastry bag, you can use a small spoon to fill the doughnuts.
Chocolate Cream-Filled Doughnuts with Espresso Sugar - tertiary view

Chocolate Cream-Filled Doughnuts with Espresso Sugar

Decadent doughnuts filled with rich chocolate cream, dusted with a delightful espresso sugar, making for an irresistible treat that's perfect for breakfast or dessert!

Italian Cream Stuffed Cannoncini
Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
American
Yield
12 doughnuts
Dietary
Vegetarian
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Ingredients

Custard Cream
01
For the Doughnuts:
02
2 cups all-purpose flour
03
1/2 cup granulated sugar
04
1 tablespoon baking powder
05
1/2 teaspoon salt
06
2/3 cup whole milk
07
1 large egg
08
2 tablespoons unsalted butter, melted
09
1 teaspoon vanilla extract
10
1/2 teaspoon ground cinnamon
11
Vegetable oil for frying
12
For the Chocolate Cream Filling:
13
1 cup heavy cream
14
4 oz semi-sweet chocolate, chopped
15
2 tablespoons powdered sugar
16
1 teaspoon vanilla extract
17
For the Espresso Sugar:
18
1/4 cup espresso powder
19
1/2 cup granulated sugar

Instructions

01
In a medium bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
02
In another bowl, combine milk, egg, melted butter, and vanilla extract. Stir until fully combined.
03
Add the wet ingredients to the dry ingredients and mix until a dough forms.
04
Turn the dough onto a floured surface and knead until smooth, about 1-2 minutes.
05
Roll the dough out to about 1/2-inch thickness and use a doughnut cutter or two round cutters to cut out doughnuts.
06
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the doughnuts in batches for 2-3 minutes on each side, until golden brown. Remove from oil and drain on paper towels.
07
While the doughnuts are cooling, make the chocolate cream filling by heating the heavy cream in a saucepan over medium heat until it just begins to simmer.
08
Pour the hot cream over the chopped chocolate and let sit for a few minutes. Stir until smooth, then add powdered sugar and vanilla extract. Refrigerate until firm, about 1 hour.
09
For the espresso sugar, mix the espresso powder and granulated sugar together in a small bowl.
10
Once the doughnuts have cooled, use a pastry bag or small piping tip to fill each doughnut with the chocolate cream.
11
Roll the filled doughnuts in the espresso sugar mixture until evenly coated.
12
Serve immediately or store in an airtight container for up to 2 days.