Friday, September 4, 2015

Mocha Cappuccino Hazelut Stuffed Doughnut Holes

Mocha Cappuccino Hazelut Stuffed Doughnut Holes: Savory Sweet and Satisfying

Recipes for baked doughnuts are everywhere and they look and sound so delicious, plus they have that perfect doughnut shape. I have managed to convince myself not to buy a doughnut pan. Mainly because I eat enough sweets between all of the muffins and baked doughnut holes I make, plus there are the sweet desserts I love to make.

I have also justified not buying one because it is just one more things I need to store in my kitchen. Not that it is a big item and takes up a lot of space, but because it would not fit where I would want to keep it and then I would probably end up completely rearranging my kitchen cupboards.

So for now I am going to continue making doughnut holes in my mini muffin pan.

Mocha Cappuccino Hazelut Stuffed Doughnut Holes: Savory Sweet and Satisfying

These doughnut holes are so tasty. From the sugar coating to the Mocha Cappuccino Hazelnut Spread in the middle they are a delicious breakfast treat.

Mocha Cappuccino Hazelnut Stuffed Doughnut Holes


  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/3 cup granulated sugar
  • 4 tablespoons unsalted butter softened
  • 1 egg
  • 1/3 cup milk
  • 1/2 cup Mocha Cappuccino Hazelnut Spread

Filling and Topping

  • 1/2 cup granulated sugar
  • 4 tablespoon unsalted butter


  1. Preheat oven to 350ยบ F. Spray a mini muffin pan with baking spray.
  2. In a large bowl, add in the flour, baking powder, cinnamon, sugar, butter, egg and milk. Mix with an electric mixer until everything is combined, about 1-2 minutes.
  3. Spoon 1 tablespoon of batter into each muffin cup.
  4. Bake for 10-15 minutes or until and inserted toothpick comes out clean.
  5. While muffins are baking fill a piping bag with Mocha Hazelnut Spread fitted with a tip.
  6. Let muffins cool in the pan for about 5-10 minutes.
  7. Working with one doughnut at a time, remove from pan, insert pipping bag tip into the bottom of the doughnut and squeeze filling into the doughnut. Squeeze until you see the doughnut start to expand. Continue until all of the doughnuts have been filled.
  8. In a small bowl melt the butter.
  9. Place sugar in another small bowl.
  10. Again working with one doughnut at a time, place a doughnut into the butter and roll around to coat. Then transfer the doughnut to the sugar and roll around to coat.
  11. Place doughnut onto a cooling rack. Continue until all doughnuts have been coated.
  12. Let the doughnuts set for about 10 minutes.

Serves: 10 (2 doughnut holes per serving)
Calories: 287
Total Fat: 15.3g
   Saturated: 7.2g
   Polyunsaturated: 0.3g
   Monounsaturated: 2.4g
   Trans: 0g
Cholesterol: 45.1mg
Sodium: 282.4mg
Potassium: 39.3mg
Total Carbs: 22.1g
   Dietary Fiber: 0.4g
   Sugars: 25.2g
Protein: 3g
Vitamin A: 6.6%
Vitamin C: 0.1%
Calcium: 3%
Iron: 5.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Shugary Sweet.
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