Mini Chocolate Cake Doughnuts with Coffee Liqueur and Raspberry Glaze

I have been planning a chocolate version of my mini cake doughnuts for a while now, but last week I got the idea to add coffee liqueur to the batter to enhance the chocolate flavor. I topped the doughnuts with a simple raspberry glaze of raspberry preserves and powdered (or confectioner’s) sugar. For an extra hit of spice, I garnished each doughnut with a dusting of ground cinnamon.

They’re ridiculously good!

I also want to respond to a reader question that I received: the mini doughnut pans that I use for these bite-sized treats are made by Wilton and cost about $7 per pan. Each pan has 12 mini doughnut cavities.

Please see my Cooking Notes at the end of this post for other serving suggestions!

Mini Chocolate Cake Doughnuts with Coffee Liqueur and Raspberry Glaze
Makes 36 doughnuts.

For the doughnut batter:
1 cup all-purpose flour
2/3 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup cocoa powder, sifted
1 large egg, beaten
3 tablespoons coffee liqueur
1 1/4 teaspoon vanilla
3/4 cup heavy cream
2 tablespoons unsalted butter, melted and cooled

For the raspberry glaze:
2 heaping tablespoons of raspberry preserves, see photo (my preserves have seeds in them, but you can use seedless if you prefer)
5 tablespoons powdered sugar

Optional: sprinkling of ground cinnamon, to garnish

2 mini doughnut pans
cooking spray
1 large plastic food storage bag
kitchen scissors
fork and spoon

Preheat the oven to 325°F and grease two mini doughnut pans with cooking spray.

Mix together the dry ingredients in a large bowl: the flour, sugar, baking powder, salt, and sifted cocoa powder.

The cocoa and other dry ingredients.

In a small separate bowl, beat the egg with a fork and add the coffee liqueur, vanilla, and heavy cream.

A shot of the coffee liqueur that I used. No worries, it bakes out and leaves the most wonderful chocolate taste!

Incorporate the egg mixture into the dry ingredients, mixing to combine. Finally, add the melted butter.

The doughnut batter is full of chocolate flavor!

Spoon the thick, chocolatey batter into a large plastic bag. Snip a corner of the plastic bag to make a piping hole, and pipe the batter into each mini doughnut cavity. Do not overfill the cavities! Two small circles of batter with the makeshift plastic bag/pastry bag (or 2/3 full) is enough!

Filling up the pans...

Bake the doughnuts for 10 minutes. Remove them from the oven and allow them to cool for 5-10 minutes. Overturn the pans onto a clean work surface to release the mini doughnuts. Pipe and bake an additional dozen doughnuts to complete the recipe.

Mmm ... all baked up!

I might have eaten a few of these while I was waiting on that third pan in the oven...

While the doughnuts are baking, prepare the glaze by mixing the raspberry preserves and the powdered sugar in a small bowl.

These are the raspberry preserves...

I added powdered sugar to make a quick glaze...

The finished glaze will be bright reddish-pink, of a medium consistency, and studded with raspberry seeds!

See the spoon in here? It's the same spoon that I used to measure out the raspberry preserves... it's big, and perfect to capture all that raspberry goodness.

Dip each doughnut gently into the glaze to coat the tops, or drizzle the glaze over the doughnuts in ribbons with a spoon. Sprinkle a bit of ground cinnamon on each doughnut, if desired.

Oh my! These look as good as they taste!

Cooking Notes:
¤¤  I really enjoy the raspberry glaze on these chocolate doughnuts, but orange preserves, chocolate icing, vanilla icing, or sour cream icing would all be delicious toppers.

¤¤  Powdered sugar could be sifted over the doughnuts instead of a glaze.

¤¤  Chocolate shavings would be a decadent garnish in place of the ground cinnamon.