Espresso Doughnuts with Brown Butter Cream Cheese Frosting
makes 12 doughnuts
for the doughnuts
- 1 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/4 cup cocoa powder
- 3 tablespoons instant espresso powder
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, melted*
- 2 large eggs
- 1 cup whole milk
- 1/2 teaspoon vanilla
Preheat oven to 350 degrees.
In a large bowl whisk to combine flour, baking powder, salt, cocoa powder, and espresso powder.
In a separate bowl, beat eggs. Whisk in milk, vanilla, and melted butter.
Pour the wet ingredients into the dry and stir until thoroughly combined. Allow the mixture to rest for five minutes.
Transfer the batter to a piping bag and pipe the batter into a greased doughnut pan. Be careful to not overfill, the doughnuts will do quite a bit of rising. Bake for 15 minutes, or until a fork inserted into the middle comes out clean. Place on a cooling rack and allow to cool while you prepare the frosting.
*Make sure that the melted butter has a chance to cool down before adding it to the milk. If the butter is too hot, it will seize up when mixed with the cold ingredients.
for the frosting
- 2 ounces unsalted butter
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 3 tablespoons heavy whipping cream
- espresso sugar, optional
Place butter in a small saucepan and melt over medium high heat. Once the butter has melted cook for several minutes until the butter deepens in color and reaches dark amber. Remove from heat.
In a medium bowl, cream cheese on high for one minute. Beat in brown butter. Slowly add confectioner’s sugar, beating well after each addition until all the sugar is worked in. Beat in heavy cream and vanilla, and mix until smooth.
Spread the frosting over cooled doughnuts and sprinkle with espresso sugar or chocolate sprinkles. Serve with a piping hot cup of coffee and a friend that tells horrible, yet wonderful puns. Enjoy!