Peppermint Mocha Donuts
Peppermint Mocha Donuts combines all the best things of winter like mocha, peppermint, and chocolate into a surprisingly simple easy to make donut, that you and your friends will love.
Peppermint Mocha Donuts
It’s the most wonderful time of the year in the kitchen. It is the time where we pull out all our recipes that have peppermint in them and start baking up a storm in the kitchen! I love starting the day off with peppermint white hot chocolate and a peppermint mocha donut or two! These two together are a winning combination every single time.
Peppermint mocha donuts are the perfect mix of peppermint, mocha, and chocolate combined together with this quick and easy recipe that you will find yourself making all winter long.
Are baked donuts hard to make?
When we think of making donuts we think that we can never do it! But I promise you with the right tools you can easily make some of the best donuts you have ever had! It is as simple as making a cake in a donut pan, almost! Don’t believe me? Try making these Baked Eggnog Donuts as well!
Instructions:
- Preheat oven to 350 degrees F. Prepare a donut pan with nonstick cooking spray. These are my favorite donut pans.
- In a large bowl, whisk together flour, espresso powder, cocoa powder, baking powder, baking soda, both sugars, and salt.
- In a small bowl, whisk together yogurt, egg, milk, and vanilla until smooth. Add in the melted butter once slightly cooled.
- Combine the wet ingredients into the dry and stir until fully combined.
- Scoop the batter into a piping bag or a decorating tool. Pipe the batter into the wells of the prepared donut pan.
- Bake for 9-10 minutes, until they are set and bounce back when gently pressed. Allow it to cool in the pan for 5 minutes.
Prepare the Glaze
- In a small bowl add in chocolate chips and microwave for 45 seconds. Cover the bowl and allow the chocolate to sit for 3 minutes. Uncover and stir, if not fully melted warm in increments of 20 seconds.
- Dip each donut in the glaze and place on the baking sheet. Top with peppermint candies before moving on to the next one.
Tips Tricks and FAQs
- You will want to invest in a good non-stick donut pan. This is the key to making good donuts. Even though it is non-stick you will still want to spray the pan.
- This recipe is easily doubled or tripled.
- The glaze is so good, but you can omit it if you choose. Same with the candy cane pieces.
- You can swap out the chocolate chips for white chocolate chips for the glaze.
- Get creative with your toppings. You can always use Christmas sprinkles instead of crushed candy canes.
Make-Ahead
You can easily make these donuts ahead of time. Just prepare as directed, but instead of glazing the donuts, place them in an airtight container for up to 1 day.
Right before serving, prepare the glaze, dip, and sprinkle with candy cane pieces.
If you add the candy cane pieces and let them sit, they will eventually melt into the glaze.
Storage
These donuts will last up to 2 days in an airtight container at room temperature.
Freezer
If you want to freeze these donuts to enjoy later, I suggest not glazing them prior to freezing. Bake as directed and then place them on a lined cookie sheet and place them in the freezer. Make sure they are not touching.
Once frozen, you can place them in a freezer-safe bag.
When you are ready to enjoy, pull them out and thaw at room temperature, then dip, and add your toppings.
For more peppermint inspired recipes, try these!
Holiday Double Chocolate Peppermint Cookies
For more donut recipes, try these
Peppermint Mocha Donuts
Peppermint Mocha Donuts combines all the best things of winter like mocha, peppermint, and chocolate into a surprisingly simple easy to make donut, that you and your friends will love.
Ingredients
- 3/4 cup All-purpose flour
- 1/3 cup cocoa powder
- 4 teaspoons instant espresso powder
- 1-teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup granulated sugar
- 1 tablespoon brown sugar
- ¼ cup Greek yogurt or sour cream
- ¼ cup plus 2 tbsp. milk
- 1 egg
- 1 tsp. vanilla extract
- 1 tablespoon unsalted butter (melted and slightly cooled)
- Peppermint Glaze:
- ¾ cup chocolate chips
- ¼ tsp. peppermint extract
- 2 tbsp. crushed peppermint candies
Instructions
- Preheat oven to 350 degrees F. Prepare a donut pan with nonstick cooking spray. These are my favorite donut pans.
- In a large bowl, whisk together flour, espresso powder, cocoa powder, baking powder, baking soda, both sugars and salt.
- In a small bowl, whisk together yogurt, egg, milk and vanilla until smooth. Add in the melted butter once slightly cooled.
- Combine the wet ingredients into the dry and stir until fully combined.
- Scoop the batter a piping bag or a decorating tool. Pipe the batter into the wells of the prepared donut pan.
- Bake for 9-10 minutes, until they are set and bounce back when gently pressed. Allow it to cool in the pan for 5 minutes.
Prepare the Glaze
- In a small bowl add in chocolate chips and microwave for 45 seconds. Cover the bowl and allow the chocolate to sit for 3 minutes. Uncover and stir, if not fully melted warm in increments of 20 seconds.
- Dip each donut in the glaze and place on the baking sheet. Top with peppermint candies before moving on to the next one.
Notes
**Makes 6 donuts
