Peppermint Mocha Donuts
Get ready to elevate your holiday baking game with these irresistible Peppermint Mocha Donuts! Bursting with rich chocolate, a hint of espresso, and a refreshing peppermint glaze, these donuts are the perfect festive treat. Whether you’re hosting a holiday brunch or just craving a cozy dessert, this easy-to-follow recipe will have you feeling like a pastry pro in no time.
Peppermint Mocha Donuts
What makes these donuts so special is their balance of flavors. The deep mocha base, thanks to cocoa powder and espresso, perfectly complements the sweet and minty glaze topped with crushed peppermint candies. They’re baked, not fried, making them a lighter option without sacrificing the soft, cake-like texture we all love in a good donut.
Not only are these Peppermint Mocha Donuts delicious, but they’re also fun to make. With just a few simple ingredients and a trusty donut pan, you’ll have a batch of holiday cheer fresh out of the oven in under 30 minutes. Plus, they make a fantastic edible gift for neighbors, teachers, or anyone who could use a little extra holiday spirit!
What You Will Love About This Recipe
This Peppermint Mocha Donut recipe is a holiday dream come true! From the first bite, you’ll be enchanted by the rich chocolatey base with a subtle kick of espresso, perfectly complemented by the refreshing peppermint glaze. The crushed candy canes on top add a festive crunch that makes these donuts both beautiful and delicious.
If you love an indulgent treat that still feels light, you’ll appreciate that these donuts are baked, not fried, keeping them fluffy and tender. They’re an easy way to bring holiday flavors to your table without spending hours in the kitchen. Plus, they make your home smell absolutely amazing while baking—a bonus holiday perk!
What’s even better is how versatile these donuts are. Serve them for breakfast with a warm cup of coffee, as an after-dinner dessert, or as a festive addition to your holiday cookie tray. Once you try them, they’re bound to become a seasonal tradition you’ll look forward to year after year!
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
- Use Fresh Ingredients: Make sure your baking powder and baking soda are fresh for optimal rise. Espresso powder also loses potency over time, so check the expiration date for the best mocha flavor.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can make the donuts dense instead of light and fluffy.
- Easy Piping Hack: If you don’t have a piping bag, spoon the batter into a large zip-top bag and snip off one corner to pipe it into the donut pan without the mess.
- Perfect Donut Removal: Let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them set and makes it easier to remove without breaking.
- Customize Your Glaze: Prefer milk or dark chocolate? Swap out the glaze’s chocolate chips to suit your taste. For an extra peppermint punch, add a tiny bit more peppermint extract, but don’t overdo it—it’s strong!
- Crush Candy Canes Like a Pro: Place candy canes in a zip-top bag and crush them using a rolling pin for easy, mess-free pieces to sprinkle on top.
- Store Properly: Store leftover donuts in an airtight container at room temperature for up to 2 days. For a longer shelf life, refrigerate them, but let them come to room temperature before serving.
- Serve Fresh: These donuts are best enjoyed the day they’re made. If you’re making them ahead of time, wait to add the glaze and peppermint candies until right before serving for the freshest taste and texture.
FAQs
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
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
