Super moist, tender baked chocolate donuts soaked in espresso and topped with a light mascarpone cream, finished with a generous dusting of cocoa powder.
I couldn’t decide between a classic vanilla tiramisu donut and a chocolate version, so I made both. If you enjoy tiramisu, you’ll find this chocolate iteration rich, coffee-forward, and indulgently creamy.
I often create both vanilla and chocolate versions of desserts because each brings a different profile and texture. Expect more dual-style recipes in the future.
How To Make Chocolate Tiramisu Donuts — Step-by-Step
Chocolate Donuts
- Combine oil and sugar, then add the eggs and whisk until the mixture is smooth and slightly lighter in color.
- Add vanilla and sour cream and whisk until fully incorporated and silky.
- Fold in dry ingredients: sift or whisk together the flour, cocoa powder, baking powder and salt, then fold into the wet ingredients just until the last streak of flour disappears. Avoid overmixing to keep the donuts tender.
- Pipe the batter into greased donut molds, filling each about two-thirds to three-quarters full. If you have only one six-cavity pan, bake in batches.
- Bake for 8–11 minutes at the recommended temperature, until the centers spring back gently when pressed and the edges are set.
- Cool briefly in the pan for a few minutes, then transfer to a cooling rack to finish cooling completely.
- Soak with espresso: when cool, use a fork to poke small holes in the tops and brush or drizzle 1–2 tablespoons of cooled espresso over each donut. Alternatively, dip the top half into espresso, taking care not to oversaturate the bottom.
Mascarpone Frosting
- Beat mascarpone and powdered sugar together while the mascarpone is cold, mixing until smooth and without lumps.
- Add vanilla and mix briefly to combine.
- Whip in cold heavy cream in 3–4 additions, scraping the bowl between additions. Start at medium speed and increase to high for a short burst once all cream is incorporated so the mixture holds soft peaks. Avoid overbeating.
- Pipe or spread the mascarpone cream onto each donut and finish with a generous dusting of cocoa powder.
How To Store Chocolate Tiramisu Donuts
Because the frosting contains mascarpone and whipped cream, these donuts must be refrigerated. Place them in a single layer in an airtight container and store in the refrigerator for up to 4–5 days. For longer storage, freeze them.
To freeze: arrange the donuts in an airtight container, then place the container inside a freezer bag and remove excess air. Thaw in the refrigerator or at room temperature for a few hours before serving to restore texture and flavor.
If you love tiramisu, these combine the classic coffee-and-mascarpone elements with a tender chocolate baked donut base. You can make a mix of large and mini donuts from one batch—mini versions bake a little faster, so check them early.
Questions and feedback are welcome in the comments. If you try the recipe, a rating or short review helps others decide whether to bake them too.
Happy baking and enjoy!
Love, B
Donuts
Chocolate Tiramisu Donuts
Equipment
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Vanilla Bean Paste (optional)
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Stand mixer or hand mixer
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Kitchen scale (recommended)
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Piping bags
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Donut pan
Ingredients
Baked Chocolate Donuts
- 120 mL canola oil
- 300 g granulated sugar
- 2 large eggs
- 1 Tbsp vanilla bean paste (or extract)
- 227 g sour cream
- 240 g all-purpose flour, spooned and leveled
- 80 g black or Dutch-processed cocoa powder
- 10 g baking powder
- 1/4 tsp fine sea salt
- 180–240 mL espresso or strong coffee, cooled
Mascarpone Cream
- 8 ounces mascarpone cheese, cold
- 150 g powdered sugar, spooned and leveled
- 300 mL heavy whipping cream, cold
- 2 tsp vanilla bean paste (or extract)
- Pinch of fine sea salt
- Cocoa powder for dusting
Method
Baked Chocolate Donuts
- Preheat oven to 350°F (177°C) convection or 325°F (163°C) conventional. Grease a donut pan.
- Whisk together oil, sugar and eggs until smooth and slightly lightened.
- Add sour cream and vanilla, whisking until smooth.
- Fold in flour, cocoa, baking powder and salt until no streaks remain. Transfer batter to a piping bag.
- Fill each mold 2/3–3/4 full and bake 8–11 minutes, until centers spring back.
- Cool in the pan 5 minutes, then transfer to a rack to cool completely.
- Poke holes in the tops and brush each donut with 1–2 Tbsp cooled espresso or dip the top half briefly, avoiding the bottom.
Mascarpone Cream
- Place cold mascarpone, powdered sugar and a pinch of salt in a mixing bowl. Beat on low-medium until smooth, then increase speed briefly.
- Add vanilla and cold heavy cream in 3–4 additions, mixing well between each addition.
- After all cream is added, increase speed to high for 1–2 minutes until the mixture holds soft peaks. Do not overbeat.
- Pipe or spread the cream onto the espresso-soaked donuts and dust with cocoa powder.
Notes
- This batter yields about 22–24 large donuts depending on fill level. You can also make a mix of large and mini donuts; mini ones bake a few minutes less.
- If making mini donuts, watch the oven closely and reduce bake time by a couple of minutes.