My bite size Chocolate Mocha Donut Muffins can be whipped up in less than 30 minutes! The chocolate mocha topping is absolutely wonderful…you will love it!
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I’ve been thinking about doing something with chocolate and mocha for a while now. My kids love it when I make my Chocolate Peppermint Mocha Donut Holes during the holidays. So it’s about time I do something with the wonderful flavors of chocolate and mocha!
For some reason my kids are always asking me to make something/anything with a good mocha flavor! They love the flavor of mocha! No, my children do not drink coffee, they just love mocha and chocolate together!
Let’s be honest. Who doesn’t?
This recipe should give you about 36 donut muffins, a few less if you make them on the larger side. These Chocolate Mocha Donut Muffins are so quick and easy to make, it’s just wonderful! Just one thing with these. Be sure not to overbake them! They will dry out on you if they’re overbaked.
You can make these donut muffins in less than 30 minutes. Of course the chocolate will still be tacky, but the kids won’t care! I promise!
If you don’t want a chocolate mocha topping that’s fine too, simply use whatever type of chocolate you prefer in place of the mocha chocolate.
This the exact chocolate I used. It is surprisingly wonderful! I picked it up at ALDI a few weeks ago. These bars were in with the European Chocolate, and they were priced quite reasonably. The two bars together were no more than a bag of chocolate chips. This chocolate also melts beautifully.
If you aren’t a mocha fan, no worries you can use whatever type of chocolate you prefer. You will need about 12 ounces, or one standard bag of chocolate chips.
Chocolate Mocha Donut Muffins
1 Devil’s Food cake mix with pudding in the mix
3/4 cup buttermilk
2 eggs, room temperature
3 tablespoons melted butter
2 – 7 oz. bars Choceur Coffee & Cream Chocolate, or 2 cups milk chocolate chips
Sprinkles, chocolate jimmies
1. Preheat oven to 400 degrees F. Generously spray two 24-count mini muffin pans with cooking spray. Set aside.
2. In a large mixing bowl, whisk together the cake mix, buttermilk, eggs, butter until mixed well. Spoon batter into mini muffin tins. For the mini muffin pans fill about 1/2 full. Bake for 8-10 minutes, or until done. Do not overbake them; they will dry out on you. Allow the donut muffins to cool for about 2 minutes in the pan, then transfer to a wire rack to cool completely before coating with chocolate.
3. Allow chocolate donut muffins to cool completely. In a microwave safe bowl microwave on high, stirring every 30 seconds until smooth. Dip cooled donut muffins in the coating, allow excess to drip off. Place on a cookie sheet with wax paper to catch the extra chocolate. Sprinkle immediately with chocolate jimmies, if desired.
Allow chocolate to set before serving.
Makes 18 servings – 2 donut muffins per serving.
Donut muffins taste best served the same day. Store extras in an airtight container at room temperature for up to 2 days.