Peppermint Mocha Donuts
December came so fast this year. These peppermint mocha donuts are perfect for a winter brunch. They are the perfect donut to welcome in the new season. You'll get a dose of peppermint, chocolate and coffee all in one bite! Pair this donut with your favorite hot cocoa or coffee and you are ready to enjoy a winter morning!
Ingredients
Donut Dough
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup light brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 1/2 tsp instant espresso powder
- 1/2 cup milk
- 1 large egg
- 1/4 cup melted butter or olive oil
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
The Glaze
- 1 cup powdered sugar
- 4 tbsp unsweetened cocoa powder
- 3-4 tbsp milk
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- crushed candy canes
Instructions
- Preheat oven to 350 degrees F. Lightly grease a donut pan with baking spray and set aside.
- In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, salt.
- In a small bowl, whisk together wet ingredients; milk, instant coffee, egg, olive oil and extracts.
- Add the wet ingredients to the dry ingredients and mix until just combined. Over-mixing can leave you with rubbery donuts.
- Use a pipping bag or a small spoon, pipe or scoop batter into prepared donut pan, filling each about ⅔ full.
- Bake for 12-14 minutes or until the donuts are baked through and spring back when lightly touched. Let cool in pan for 1 minute and then transfer to a cooling rack to cool completely.
- While cooling, make the glaze. Whisk together all the ingredients until combined. When donuts are completely cooled, dip each in glaze. Decorate with chopped candy canes. Let glaze set for 20 minutes before stacking or serving. Donuts are best enjoyed within two-three days.
Notes
*Add some more powdered sugar (one tablespoon at a time) if glaze is not thick to coat donuts. If the glaze is too think to coat add one tablespoon at a time of milk until thin enough.