These Baked Mexican Mocha Donuts are a healthier take on donuts! Loaded with cozy warm spices, topped with a delicious chocolate glaze and have a spicy cayenne kick to them! So delicious!
Preheat the oven to 350. Take a donut pan, grease it (either with butter or cooking spray) and set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, brown sugar, cinnamon, cayenne, nutmeg and espresso powder.
In another bowl, melt butter and let it cool for a minute or so. To the butter, add the whole milk, egg and vinegar. Whisk until it's fully combined.
Slowly whisk in the wet ingredients into dry ingredients.
Next, carefully spoon the donut batter either into a ziploc bag or a piping bag if you have one. If you're using a ziploc bag, cut the tip of the bag and pipe the batter into the greased donut pan, about ⅔ of the way full for each donut.
Bake for 11-12 minutes or until toothpick comes clean.
Let these cool in the pan for a few minutes and then remove them to a wire baking rack until they are completely cooled.
While they are cooling, melt the semi-sweet chocolate in a bowl that you're able to dip the donuts in. Melt it in 30 second increments until fully melted.
Gently dip one side of the donut into the melted chocolate, making sure you coat it fully on one side. Place it icing side up on the wire rack and repeat until all of the donuts are iced.
Garnish with powdered sugar and/or extra cayenne or cinnamon! Enjoy!
I used a 6-mold donut pan. I linked mine above (not an affiliate link!)
If you don't enjoy spicy foods, I suggest removing the cayenne completely!