Chocolate Espresso Glazed Donuts with Sprinkles, Gluten Free

Chocolate Dipped Chocolate Espresso Donuts, Gluten Free, quick and easy. Makes enough for a crowd.

Since the last few weeks have been about pumpkin everything we are double dipping the chocolate posts. Just in time for the weekend – chocolate espresso donuts with chocolate glaze and sprinkles. These are easy. Mix, bake, dip in chocolate and cover in sprinkles or colored sugar. Have one. Have two. Grab a cup of coffee. And just for the heck of it I’ve got amusing gossip from the Canteen homestead. 

I’ve never met a rooster up close and personal but there is now one giant butterball living in the tree on the street out front. It was an accident that we spotted him at all. Glancing in the living room mirror which reflected out to the street, a giant white ball of something flashed into the reflection. That would be the rooster thudding flying without an ounce of grace into a very small tree. That he landed in a tree was a sight to behold – but a tree next to an incredibly noisy street in the middle of heavy five o’clock traffic can only mean he’s a seasoned commuter.

That we live in a busy urban area where the only wild beasts lost usually only include supermodels (another story) and geeks plugged into devices that impede them from watching for traffic or dog poop. A rooster is not a usual suspect.

I have no idea where he goes during the day. Up the street they are building the new San Francisco 49er’s stadium. Down the street, in the middle of the park they are building a library (don’t ask). I don’t imagine he works construction.

Where in the world does a homeless rooster go during the day?

There are only a few choices. The Guadalupe River. Peet’s Coffee. Or he gets on the Google Bus along with half the people living in our neighborhood.

My vote? He works at Google.

Entertained? Well. There you go. I aim to please. Now go have a great weekend and make some donuts. And don’t forget to put on a big pot of coffee. The recipe makes a dozen and then some.

Chocolate Dipped Chocolate Espresso Donuts, Gluten Free, quick and easy. Bet you can't eat just one!

Chocolate Espresso Chocolate Glazed Donuts with Sprinkles, Gluten Free
Who doesn't like chocolate donuts? These are easy, tasty and the recipe makes a generous dozen plus. Add sprinkles or colored sugar to the glaze and make someone happy.
Donut Batter
  • 200 grams AP GF flour (100 grams superfine brown rice flour plus 50 grams each superfine white rice flour and tapioca flour/starch) (1½ cups)
  • 60 grams unsweetened cocoa powder (9 heaping tablespoons)
  • 134 grams granulated sugar (2/3 cup)
  • 3 tablespoons brown sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 160 grams Sour Cream or plain Greek yogurt, room temperature(2/3 cup)
  • 90 grams espresso or brewed coffee, room temperature (1/3 cup)
  • 60 grams unsalted butter melted and cooled (1/4 cup or 4 tablespoons)
  • 2 extra-large eggs, room temperature
  • 70 grams canola oil (1/3 cup)
  • 1 teaspoon vanilla
Chocolate Glaze
  • 340 grams semisweet chocolate chips, melted (one 12 oz. bag) (about 2 cups)
  • Sprinkles or coarse colored sugar (see note in instructions)
Donut Batter
  1. Preheat oven to 350. Generously spray donut pan with nonstick spray. Set aside. The recipe makes 12-15 donuts so either use two pans or make two-plus batches.
  2. In a large bowl whisk together flour, cocoa, sugar, baking powder, baking soda and salt. In a smaller bowl stir together yogurt, coffee, melted butter, eggs, oil and vanilla. Add wet ingredients to dry and stir until just mixed in. Let the mixture sit for about 3 minutes and then fold to make sure all the dry ingredients are incorporated. But don't over mix.
  3. Fill each donut indent about ⅔ full. Be sure not to cover the center stem or you won't have a hole in the center. Bake about 9 minutes or just until a toothpick comes out clean. Cool for a minute and then turn donuts onto a rack to cool completely. Turn the donut pan upside down and let the donuts fall out (gently) on the rack - they are extremely fragile while hot and will fall apart if you handle them right away. They firm up as they cool. Repeat the baking process for the remaining batter.
Chocolate Glaze
  1. In a double boiler (best) or in a microwave safe container, melt the chocolate. Be careful to melt the chocolate slowly so it does not burn. Let the melted chocolate cool slightly. Dip the top of each donut in the melted chocolate. Let it drip and then with one quick movement turn the donut right side up and place on a rack (on a baking pan to catch drips) and repeat with remaining donuts.
  1. Scatter sprinkles or colored sugar over donuts. Let the glaze set. Serve.
Information about sprinkles: I use bulk India Tree sprinkles which I test with EZ Gluten test strips to be certain the batch I use is truly GF. They have always been GF for me. But the company will not certify that all sprinkles are GF because of handling - not because of ingredients. Betty Crocker sprinkles can be labeled GF and Wilton are generally GF though they may not be certified GF. If you have any doubts, call the company to verify or use an alternate topping like coarse colored sugar. EZ Gluten test strips can be found online.


Chocolate Dipped Chocolate Espresso Donuts, Gluten Free, quick and easy. It might be the last one.


  1. These look crazy good. I’ve only recently discovered your blog and now I visit almost everyday. I’ve made many things (including latkes, which my husband proclaimed to be ‘perfect’). I may just have to buy a donut pan tonight. Thank you for all you do from my gluten-free, gum-free belly.

    • GlutenFreeCanteen says:

      Thanks, Kellie. Glad you’re enjoying the blog. And that donut pan? I never thought I’d own one, but I use it all the time.

  2. Holy smokes these look delicious! We have no donut pan (keep meaning to buy one!) but may just try these in a mini-bundt! Turned my mom onto your blog… We made your fluffy biscuits just this morning, yum!!

    • GlutenFreeCanteen says:

      Hi Gretchen – thanks so much for the kind words. Glad you liked the biscuits. I thought that silly donut pan was one of those pans that would never see the oven, but I use it a lot. I’m thinking of buying a second one so I can bake the whole recipe at once….oh boy. For other people reading this – Gretchen is the author of It’s a great GF blog. Go visit. And she has a new book, Fast and Simple Gluten-Free: 30 Minutes or Less to Fresh and Classic. I bought a copy and you should, too. Buy it here

  3. These were amazing! My husband made them for me over the weekend, and the kids and I all loved them. Thank you!

    • GlutenFreeCanteen says:

      I had to read your comment twice – not often that a husband bakes! Very cool. So glad you liked them, Trina.

  4. Prepping to make these in the morning. Recipe question – the sugar and brown sugar are not mentioned in the mixing instructions. I just made up the dry ingredients mix.. Should I treat the sugar and brown sugar as wet ingredients or should I add them to the dry mix?

    • GlutenFreeCanteen says:

      Yikes. Good catch. Add to the dry and just whisk them in. I’ll correct the instructions. Thanks!

      • I made them this morning and they are a real winner. I am not GF and these are as good as you will get at Dunkin Donuts. My glaze was sugar, vanilla, and water. Looks like you made the mix fixes including the oil. I need to look at more of your recipes. This is two good ones in a row.

      • GlutenFreeCanteen says:

        Thanks – glad you enjoyed them.

  5. Could egg substitute work -I’m allergic.

    • GlutenFreeCanteen says:

      I don’t have experience using egg substitutes, Nancy. You’ll have to experiment to see if it works for you. Keep in mind each xl egg weighs about 60 grams – hope that helps.

  6. Ayla Sansoul says:

    Hey there! Thinking of making these for my mom but do we need a donut pan? Or can we just use a regular one? Thanks

    • Recipe is formulated for donuts pans. You’ll have to experiment to make the recipe in another kind of pan. Just keep in mind the volume of the batter (never fill a pan more than 2/3 full) plus baking time (which will be different).


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