Peppermint Mocha Donuts
If you couldn’t already tell, I love peppermint goodies during the Holidays. With peppermint, I love chocolate and coffee, so I created these delicious Peppermint Mocha Donuts. Perfect for a snowy morning or when you want a yummy, chocolate cake donut in a pinch.
Peppermint Mocha Donuts
Chocolaty cake donuts, mixed with espresso and fresh peppermint, makes for one of my favorite Holiday breakfasts. Peppermint Mocha Donuts can be made in small or large batches! Super fun for sharing with friends and family
Servings: 18
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tbsp instant espresso powder
- 3/4 ts. baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup buttermilk
- 1/3 cup whole milk
- 6 tbsp 3/4 stick butter room temperature
- 1/2 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 1 tsp peppermint extract
For the Glaze
- 1/4 cup hot water
- 1/2 cup semisweet chocolate
- 1 tsp vanilla extract
- 1.5 tsp peppermint extract
- 2 cups confectioners’ sugar
- 5 tbsp butter
- 1/4 tsp salt
Instructions
- Preheat your oven to 375F. Coat your donut pan with cooking spray or butter.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda and salt. In a glass measuring cup, stir together the buttermilk and whole milk. Set aside.
- In a large bowl or a stand mixer, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the egg, vanilla and peppermint extract. Beat on medium speed until well combined
- With the mixer on low, add the 1/3 of the dry ingredient mixture, alternating with the milk mixture, until both are fully added to the wet ingredients. Beat each addition until just blended.
- Pour the donut batter into each prepared well. Bake for about 10 minutes, rotating the pan halfway.
- While the donuts are baking, make the glaze. Fill a small saucepan with hot water, chocolate, vanilla, peppermint extract, confectioners’ sugar, butter and salt. Cook, stirring occasionally, until the chocolate and butter are melted. Remove from the heat and stir until smooth. If not using right away, cover the pan to keep it warm and ready to glaze the donuts.
- Once the donuts are done baking, let them cool in the pan on a cooling rack for 5 minutes. Next, invert the donuts onto the rack and let cool completely.
- Once completely cooled, dip the donuts, top side down, into the warm glaze. Sprinkle with crushed peppermint candy. Enjoy right away or store in a glass container for 3 days!
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