Baked espresso doughnuts infused with Camp Coffee, glazed with a sweet coffee icing, and topped with chocolate flakes or your favourite treats. Perfect for a coffee-flavoured indulgence!
Ingredients
For the cake
145 g unsalted butter/baking spread
145 g caster sugar
75g cocoa powder
1 large egg
175 g plain flour
1 tsp baking powder
1/4 tsp salt
100 ml whole milk
1 tsp vanilla extract
1 tbsp Camp Chicory & Coffee Essence
Icing
1 ½ cups (6oz/172g) icing sugar
2-3 tablespoons milk
1 ½ teaspoons vanilla extract
1 tsp Camp Chicory & Coffee Essence
Top with anything you like! I chose millionaires chocolate and chocolate flakes.
Preparation
Step 1
Preheat your oven to 180°C/170°C Fan.
Step 2
In a large bowl/stand mixer, add your butter and sugar and cream together until they’re creamy and smooth. Add in the egg and beat again.
Step 3
In a separate bowl, whisk together the plain flour, baking powder, cocoa powder and salt. In cup/bowl, whisk together the milk and vanilla.
Step 4
Using a large disposable piping bag, add all your mixture. Grease your mini doughnut moulds!
Step 5
Pipe the mixture into the moulds. You want the mixture to be level (or very slightly below) with the middle bit of the doughnut in the mould so that it doesn’t overflow during baking.
Step 6
Bake the doughnuts in the oven for 10-13 minutes. They should be solid in colour, and not make a bubbly sound. Once baked, take them out the oven and turn the moulds upside down onto a tray for two minutes.
Step 7
In a separate bowl, whisk together the icing sugar, milk, vanilla extract, and Camp Coffee Essence. Once the doughnuts have cooled, dunk each one into the icing.
Step 8
Once you have glazed all your doughnuts, add any toppings of your liking! I chose millionaire's chocolate and chocolate flakes.