Microwave water and butter in medium microwaveable bowl on HIGH 45 sec. or until butter is melted; pour into large mixing bowl. Stir in buttermilk. Add egg; mix well.
Combine sugar, yeast and 2 cups flour. Add to buttermilk mixture; beat on low speed with electric mixer fitted with paddle attachment 5 min.
Add salt; beat 2 min. Add remaining flour; beat on low speed 1 min. or just until blended.
Transfer dough to separate large bowl sprayed coated with cooking spray; cover with damp towel. Let rise in warm place 1 hour or until dough is doubled in volume.
Divide dough into 16 pieces; roll each into ball. Place, 4 inches apart, on baking sheet sprayed with cooking spray; lightly spray tops of balls with additional cooking spray. Cover. Let rise in warm place 45 min.
Place wire cooling rack on paper towel-covered baking sheet. Heat oil to 350°F in Dutch oven or large saucepan. Carefully add 4 dough balls, 1 at a time, to hot oil; cook 2 min. or until donuts are golden brown, turning after 1 min.
Use slotted spoon to transfer donuts to prepared wire rack; cool completely.
Add chocolate and coffee to COOL WHIP in medium bowl; stir gently until blended. Partially cut each donut horizontally in half; fill with COOL WHIP mixture, adding about heaping 1 Tbsp. COOL WHIP mixture to each donut.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.