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Chocolate glazed Peppermint Mocha Donuts topped with crushed candy canes on a white plate.
Daniel

Peppermint Mocha Donuts

Baked chocolate donuts with espresso and peppermint, topped with a glossy mocha glaze and crushed candy canes for the perfect holiday treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Donuts
  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder Dutch-process preferred
  • 0.75 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup buttermilk room temperature
  • 1 tbsp espresso powder dissolved in 2 tbsp hot water
  • 1 large egg room temperature
  • 0.25 cup vegetable oil
  • 0.5 tsp peppermint extract not mint extract
  • 0.5 tsp vanilla extract
For the Mocha Glaze
  • 1.5 cups powdered sugar sifted
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp espresso powder
  • 3 tbsp whole milk plus more if needed
  • 0.25 tsp peppermint extract
For Topping
  • 0.25 cup crushed candy canes finely crushed

Equipment

  • Donut pan (12-count)
  • Mixing Bowls
  • Whisk
  • Piping bag or zip-top bag
  • Cooling Rack

Method
 

Make the Donut Batter
  1. Preheat oven to 350F. Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until no cocoa lumps remain.
  2. In a separate bowl, whisk the buttermilk, dissolved espresso, egg, oil, peppermint extract, and vanilla until smooth.
  3. Pour wet ingredients into dry and fold with a spatula until just combined. Do not overmix - a few small lumps are fine. The batter will be thick and glossy.
  4. Transfer batter to a piping bag or zip-top bag with the corner snipped. Pipe into a greased donut pan, filling each cavity about two-thirds full. Smooth the tops with a damp finger.
  5. Bake for 10-12 minutes until the tops spring back when lightly pressed and a toothpick comes out with a few moist crumbs. Cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
Make the Glaze and Finish
  1. Whisk powdered sugar, cocoa powder, and espresso powder in a bowl. Add milk and peppermint extract and stir until smooth. The glaze should be thick but pourable - add milk 1 teaspoon at a time if too thick.
  2. Dip the top of each cooled donut into the glaze, letting excess drip off. Return to the rack and immediately sprinkle with crushed candy canes. Let set for 15 minutes before serving.

Notes

For the best texture, do not overmix the batter or the donuts will turn out tough. If you don't have buttermilk, stir 1 tablespoon lemon juice into 3/4 cup milk and let sit 5 minutes. The glaze sets quickly, so add candy cane topping immediately after glazing each donut. These keep well in an airtight container at room temperature for 2 days, or freeze unglazed for up to 1 month.