Fudgy Chocolate-Espresso Donuts With Greek Yogurt Glaze

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Are we still nervous about baked donuts? I get it. Donuts should be fried. Laden with lots of unhealthy fats and that perfect exterior crunch. And I will never, and you have my word on this, turn down a real, fried (preferably an old-fashioned) donut. For as long as I live, that’s a promise. However, and this is a big however, I am equally smitten with baked donuts.

If you’re not quite into baked donuts yet, let me set the scene for you… It’s a Saturday and we’ve just woken up. We stretch, refuse to get dressed or brush our teeth and we make our way to the kitchen where we grab some cupboard staples. We make ourselves lattes (I take mine with soy milk) and grab some champagne because it’s the weekend. In less than an hour we have some deliciously, cake-y donuts. And, frankly, I have zero guilt about eating these. We load them up with chocolate for its antioxidant power, espresso to keep Alzheimer’s at bay and Greek yogurt for hella probiotics and tang. We’re so pious we agree that we should skip the gym and pour ourselves another glass of champagne.

Are we excited? Shall we bake some chocolate-espresso donuts?

Fudgy Chocolate-Espresso Donuts With Greek Yogurt Glaze Recipe | Displaced Housewife

Fudgy Chocolate-Espresso Donuts With Greek Yogurt Glaze Recipe | Displaced Housewife

Fudgy Chocolate-Espresso Donuts With Greek Yogurt Glaze Recipe | Displaced Housewife

Fudgy Chocolate-Espresso Donuts With Greek Yogurt Glaze Recipe | Displaced Housewife

Fudgy Chocolate-Espresso Donuts With Greek Yogurt Glaze

Makes 18 Mini Chocolate-Espresso Donuts


Chocolate-Espresso Donuts

  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2/3 cup plain Greek yogurt
  • 1/2 cups brown sugar, packed
  • 2 tablespoons fresh-brewed espresso or very strong coffee
  • 2 teaspoons real vanilla extract
  • 1/4 teaspoon coffee extract (optional)
  • 1/3 cup + 1 tablespoon sunflower seed oil (or other neutral oil)
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder (I like to use dark)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 ½ cups dark chocolate chips

Greek Yogurt Glaze

  • 2 ½ cup powdered sugar
  • 2 tablespoons plain Greek yogurt
  • Thin with milk to desired consistency (you want it thick)


  1. Preheat oven to 350 degrees F. Lightly butter your donut tin.
  2. In a medium bowl, whisk together eggs, yogurt, granulated sugar, brown sugar, espresso, vanilla extract and coffee extract. Lastly, whisk in the oil until fully incorporated.
  3. In another medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Add to the egg mixture and blend until not quite combined. Fold in the chocolate chips. Spoon into the donut wells or pipe in using a plastic bag (my preferred method), taking care not to fill more than ½ full. Bake for 15 minutes. When done, immediately turn out onto racks to cool.
  4. In a small bowl, whisk together the powdered sugar and Greek yogurt, adding little bits of milk to thin to the desired consistency. You want it pretty thick. Dip the donut’s smooth side into the glaze letting the excess glaze fall back into the bowl. Let the glaze set a bit and if you want it to be opaque, give it another dip in the glaze.
  5. Thank you for making these chocolate-espresso donuts! If you post to social tag me @displacedhousewife #displacedhousewife so I can see your gorgeous chocolate-espresso donuts!

This recipe was originally created in collaboration with Chobani Yogurt. I’m picky about who I work with, so thank you for supporting the companies that DisplacedHousewife works with.  xo

On My Mind

  • Please tell me you’ve watch season one of Riverdale. How did this show escape me for so long? What else am I missing? And did everyone finish The Handmaid’s Tale?
  • What’s everyone doing this summer?
  • These two books are on my nightstand: We Are Never Meeting in Real Life and Theft by Finding.
  • I recently dipped my toe in the recipe-video waters…and I might be semi-addicted. Can’t wait to share with you guys!
  • I would have used all of these when I worked at Viacom.
  • How social media impacts our friendships…this left me exhausted.

Sending you all love + light + laughter.
Rebecca xoxo




Leave a Comment


  • SallyBR January 27, 2023 at 7:04 AM

    Hello there! I just made a batch and loved them, however the recipe made 18 donuts – but in a regular Wilton pan, 3.25 inches in diameter

    I have a mini-donut pan that makes much smaller donuts…. so I am not sure if you call those mini to differentiate from jumbo size?

    anyway, they are delicious, the dark cocoa really shines in this recipe, and the glaze is perfect!

    • Rebecca Firth January 27, 2023 at 8:41 AM

      Hi Sally! So happy you made these donuts. I haven’t baked this recipe in awhile but you’ve inspired me to revisit…I’ll include the exact pan I used for reference.

      Thanks so much for your notes! xo

  • Claire Ady October 21, 2017 at 1:38 PM

    yeah, I think I’d be OK with a non-traditional flavoured donut being baked rather than fried. I love the idea of pairing choc-espresso with greek yoghurt!

  • Laura | Tutti Dolci June 20, 2017 at 5:39 AM

    You had me at fudgy chocolate.. these donuts are perfection!

  • fatimah June 16, 2017 at 4:20 PM

    so pretty!! i love baked donuts too but i’d happily gobble a dozen of either fried or cakey. also you are super gorgeous! loved the interview with propped xx

    • Rebecca Firth June 16, 2017 at 4:51 PM

      Ditto Fatimah!!! Baked or fried, I’ll eat them all!! And thank you for taking the time to read the interview!! xoxo

  • Karen @ Seasonal Cravings June 16, 2017 at 11:42 AM

    I am not afraid of making donuts and I make them all the time. Love my donut pan and now my kids ask for them all the time. Guess I’ll be making a lot of them this summer. Yours are gorgeous! Love the flavor combo!

  • Carlos At Spoonabilities June 16, 2017 at 8:14 AM

    I’m always want to make donuts, but I don’t like to fry food. It’s too much trouble, but I can make this baked donuts. They look so yummy!

    • Rebecca Firth June 16, 2017 at 4:50 PM

      You will love these!! I hope you give them a try!! xoxo

  • heather (delicious not gorgeous) June 16, 2017 at 3:27 AM

    i feel like baked donuts taste like muffins, so if i want muffins, they’re great. otherwise, i need the fried stuff (; and all the yogurt in these definitely makes them breakfast worthy.

  • Amisha June 16, 2017 at 3:22 AM

    These donuts look so so delicious and I love the fact you used yogurt for the glaze I can’t wait to read your interview at get propped !

    • Rebecca Firth June 16, 2017 at 4:12 AM

      I love the Greek yogurt tang against the rich chocolate!! I hope you like the interview, thanks for reading Amisha!! xo

  • Mary Ann | The Beach House Kitchen June 16, 2017 at 3:21 AM

    I’m smitten with baked donuts too Rebecca. So much easier than doing the whole frying thing. Love the jolt of caffeine in these. Just what I need in the morning! Have a great weekend.

    • Rebecca Firth June 16, 2017 at 4:11 AM

      Thanks Mary Ann!! You have a great weekend too!! xo

  • Christine | What do you crave? June 16, 2017 at 1:01 AM

    I want to spend a pious weekend baking donuts with you!!!! I seriously am in love with these!! This summer I am manifesting many trips to your place!

    • Rebecca Firth June 16, 2017 at 4:10 AM

      Come!!!!! You have an open invitation!!! xox

  • Josh June 16, 2017 at 12:03 AM

    These look great!!!! I can’t wait to try the recipe! I have to try these

  • Kayla June 15, 2017 at 11:43 PM

    I saw these on your Instagram and I knew I just had to try them!! These look sooo easy and delicious! xox