Tiramisu donuts made with Chameleon mocha cold brew. Whole wheat mocha donuts topped with a decadent dark chocolate coffee ganache, a creamy, light mascarpone glaze, and crushed lady fingers. These delicious, coffee inspired donuts are a fun new way to enjoy the classic Italian dessert.
Happy National Donut Day friends!
Let’s be real! Today is going to be a good day. For one, it’s Friday and the start of the weekend. And two, it’s a day where you NEED to enjoy a donut. Yaas!!
Donuts just bring me back to childhood and good memories. Growing up, my dad would take my brothers and I out for donuts every Friday if we managed to be good that week (which meant no fighting over the front seat). We would stop at our favorite little donut shop, called Donut Plus, right before school to enjoy one of these sweet treats.
The shop was like an old-school diner. It had black and white checkered floors, booths decorated in bright colors, and a long bar near the register where you could sit and eat and watch them make the food. It had that fun, friendly atmosphere, where everyone knows your name (like Cheers, but a family friendly donut shop, not a bar). Plus it had that beautiful, delicious aroma of fresh baked donuts. Pure heaven!
At the front of the shop, there was a large clear plastic case filled with a large array of donuts. We would all stand up next to it with our faces pressed to the front, trying to decide our order. Naturally, I would always choose something with chocolate!
When I found out National Donut Day happened to land on a Friday, I knew I needed to make something very special for the occasion. And of course, it needed chocolate.
For me, when I think of donuts, I also think of coffee. My dad would always get a glass or two at the diner while we all devoured our donuts. Plus, tiramisu is my dad’s all time favorite dessert. So the idea of the tiramisu donut was born. It was the perfect flavor combo to pay homage to the special memory my dad created for us as a children.
This skinny mocha cold brew tiramisu donut is a whole wheat mocha donut topped with a dark chocolate coffee ganache, creamy mascarpone glaze, and crushed lady fingers. I used my favorite cold brew in the donut recipe, Chameleon mocha cold brew.
The rich, bold flavor of Chameleon’s cold brew provides a great coffee flavor in these donuts to really mimic the coffee flavor in tiramisu. Also, the mocha flavor in the coffee helps bring out the rich chocolate flavors in the donut.
True to my cooking style, I made these donuts with all natural, wholesome ingredients to create a lighter version of a donut. But they are still flavorful, moist, and indulgent. So no need to feel guilty about satisfying your sweet tooth on this wonderful holiday!
Let’s get to cooking!
The first step is to bake the actual donuts. In a large bowl, whisk together all of the dry ingredients: whole wheat pastry flour, good quality cocoa, expresso powder, baking soda, and salt.
Whole wheat pastry flour is milled from soft white wheat with a lower protein content so it leads to a tender baked good. That’s why I use it instead of regular whole wheat flour – it still incorporates the whole grains but achieves a light, airy texture.
Good cocoa powder is a must. And all cocoa powder is not created equal. A good quality cocoa powder helps achieve a more intense, rich chocolate flavor. I used Ghirardelli in my donuts!
I also use a touch of expresso powder to really amp up the coffee flavor. This is a tiramisu donut after all!
Next, whisk together the egg and sugar (you can use coconut sugar or brown sugar) until it is light and frothy. Then mix in the remaining wet ingredients. I used Chameleon’s mocha cold brew to achieve a robust coffee flavor and intensify the chocolatey goodness in the donuts.
Finally, pour the wet ingredients into the dry ingredients and whisk (or use a beater and mix) until well-incorporated and you have a smooth batter.
Transfer the donut batter into a piping bag or large plastic bag with an end corner cut off. Grease a small donut pan. Pipe the donut batter into each cavity. Bake the donuts at 350 degrees for 9-11 minutes, or until a tooth pick comes out clean. Do not over bake, so as soon as they appear done, take them out! Once cooled slightly, pop the donuts out of the donut pan and let cool completely.
Next, make the dark chocolate coffee ganache. Combine dark chocolate chips, more chameleon mocha cold brew, and coconut oil in a microwave safe bowl. Set your microwave to half power (if you use full power, the chocolate will likely seize and become hard). Microwave in increments of 20 seconds, stirring in between, until you have a smooth, but thick mixture.
While the chocolate is still warm, dip the top portion of each donut into the chocolate ganache and smooth it out with a knife or off-set spatula so the donut is evenly coated in the chocolatey goodness.
Finally, you need to make the mascarpone drizzle. To do so, combine mascarpone (preferably at room temp), chameleon, mocha cold brew, you preferred type of milk, vanilla, and powdered sugar. Mix until well incorporated and you have a nice smooth, pourable glaze. If the glaze seems to thick, add a little more milk or cold brew until you have a pourable consistency. If the glaze seems to thin, at a touch more mascarpone and/or powdered sugar to thicken it back up.
Drizzle the glaze on each iced donuts. And top with crushed lady fingers.
Time to enjoy this delicious treat. You have the light and airy mocha cake donut. Then that super decadent, fudgy dark chocolate coffee ganache. That luscious, creamy, sweet and tangy mascarpone glaze. Annnnnnd finally the crunchy and sweet crushed lady fingers. It is totally reminiscent of tiramisu.
The star of these donuts is the Chameleon mocha cold brew. You get that rich, mocha flavor in every layer of the donut. It really helps provide that robust coffee flavor that makes you feel like you are eating a piece of tiramisu. But in donut form!
It’s the perfect treat for National Donut Day! I hope you love them too!
Mocha Cold Brew Tiramisu Donuts
Whole wheat mocha donuts topped with a decadent dark chocolate coffee ganache, a creamy, light mascarpone glaze, and crushed lady fingers.
- 1 cup whole wheat pastry flour
- 1/4 cup good quality cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon expresso powder
- 1/2 cup Chameleon mocha cold brew room temp
- 1/2 cup brown or coconut sugar
- 3 tablespoons melted coconut oil
- 1 large egg room temp
- 1 teaspoon vanilla
Dark Chocolate Coffee Ganache
- 1/2 cup dark chocolate chips
- 2 tablespoons Chameleon mocha cold brew room temp
- 1 tablespoon coconut oil
- 1/3 cup mascarpone
- 1-2 tablespoons non-dairy milk
- 2 tablespoons Chameleon mocha cold brew
- 1 teaspoon vanilla
- 2 tablespoons powdered sugar
- Dash salt
- 2 lady fingers, crushed optional
First, make the donuts. Pre-heat oven to 350 degrees. Grease a donut pan.
In a large bowl, whisk together all the dry ingredients, except sugar.
In a separate bowl, whisk together the egg and coconut or brown sugar until the mixture is light and fluffy. Mix in the remaining wet ingredients for the donuts.
Combine the wet and dry ingredients until well-incorporated.
Pour the mix into a piping bag (or large plastic bag). Pipe the batter into each donut cavity so each is about 3/4 full.
Bake for 9-11 minutes or until a toothpick comes out clean. Allow to cool completely. Th batter should make 8 donuts.
Next make the ganache. In a microwave safe bowl, add all the ingredients and microwave on half power in 20 second increments until the chocolate chips are fully melted and you have a smooth ganache.
Dip each donut into the warm ganache. Use an offset spatula to smooth out the ganache and make sure the donut is evenly coated.
Lastly, make the mascarpone glaze. Whisk together all of the ingredients until you have a smooth pourable glaze (may add a little more milk if needs to be a thinner consistency or more powdered sugar if needs to the thicker).
Drizzle the mascarpone glaze over each donut.
Finish the donut with a dusting of crushed lady fingers.
Serve with a cup of Chameleon mocha cold brew and enjoy!
Store the donuts in an airtight container at room temperature. Do not leave out too long without covering them or they will dry out.
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