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Our Love Language is Food > Recipes > Breakfast

Published: Dec 1, 2021 · Modified: Feb 12, 2025 by Meredith · This post may contain affiliate links · Leave a Comment

Baked Peppermint Mocha Donuts

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Peppermint mocha donuts turn a coffeehouse favorite into the perfect holiday treat! This easy baked donut recipe is sure to be a hit with family and friends during the holiday season.

a stack of 3 peppermint mocha donuts surrounded by candy canes, chocolates, christmas ornaments, and a red and white linen.

This small batch baked donut recipe is full of rich chocolate, just enough coffee to shine through without being overpowering, and a bright pop of peppermint with every bite.

If you love all the specialty holiday coffee drinks, chocolate frosted donuts, and seasonal flavors – this is the donut for you!

If you love this holiday chocolate baked donut recipe, you’d also love these Maple Baked Donuts and these Lemon Blueberry Baked Donuts!

Jump to:
  • Why You’ll Love This Recipe
  • Ingredients Needed
  • Cold or Room Temperature Eggs?
  • Recipe Variations and Substitutions
  • Step-By-Step Instructions
  • Possible Dietary Restrictions?
  • Serving Suggestions
  • Expert Tip: Do NOT Overmix
  • Baked Donuts FAQs
  • Storage
  • Equipment Needed To Make Baked Donuts
  • Recipe FAQs
  • Love This Recipe? You May Also Enjoy
  • Baked Peppermint Mocha Donuts

Why You’ll Love This Recipe

Super easy to make. Homemade baked donuts are easy to pull off.

Ready in 30 minutes! You’ll need about 30 minutes to make these chocolate coffee donuts with peppermint. This includes prep, cooking, cooling, and decoration time!

Bold and Delicious Holiday Flavor. A peppermint mocha meets your favorite chocolate donut.. what could be merrier than that?!

So cute! I mean, who could resist reaching for one of these chocolate frosted donuts that are decorated with crushed candy canes? These chocolate coffee donuts are sure to be a hit at your next holiday breakfast or brunch.

Ingredients Needed

ingredients to make baked peppermint mocha donuts.

See the recipe card at the bottom of the page for a full list of ingredients and measurements.

Cold or Room Temperature Eggs?

Using room temperature eggs is often suggested for baking because the eggs will incorporate into the softened butter easier. This results in a smooth, uniform batter. If you’re setting your eggs out on the counter to bring them up to room temperature, the standard rule of thumb is to set them out for at least 30 minutes prior to using them.

Recipe Variations and Substitutions

Make a white peppermint glaze instead of a chocolate peppermint glaze. A white glaze on your chocolate coffee donuts is another eye-catching option! Instead of mixing up the chocolate ganache with peppermint as noted on the recipe card, whisk together 1 cup of powdered sugar, 1-2 Tablespoons of milk, and ¼-1/2 teaspoon of peppermint extract. Thicken with a little more powdered sugar, or thin with a little more milk, until your preferred consistency has been reached. Dip and decorate the donuts as noted in the recipe card.

If you do not have sour cream, you can use yogurt! You can replace sour cream with plain or vanilla Greek yogurt if you would like to.

Step-By-Step Instructions

process shot showing the dry ingredients being mixed for peppermint mocha donts.

In a large bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar). Set aside.

process shot showing liquid ingredients being mixed for peppermint mocha donts.

In a separate bowl, whisk together the wet ingredients (egg, peppermint extract, whole milk, sour cream, and melted butter) and instant coffee.

process shot showing the liquid ingredients being folded into the dry ingredients for peppermint mocha donts.

Gently fold the wet ingredients into the dry ingredients until just combined. DO NOT overmix (this will create tough donuts).

process shot showing the batter for peppermint mocha donuts mixed and ready to pipe into the donut pans.

Once the batter is ready, transfer it to a piping bag (or large ziplock bag) to pipe into the donut pans.

process shot showing the donut batter in a gallon-sized zip top bag being piped into a metal donut pan.

Pipe the batter into a greased donut pan. If preferred, you can also spoon the batter into the donut pans.

freshly baked chocolate donuts in a donut pan on a wire cooling rack. candy canes and a red and white linen sit near the pan.

Bake for 10-12 minutes, until a toothpick comes out clean.

freshly baked chocolate donuts removed from the donut pan sitting on a wire cooling rack. candy canes and a red and white linen sit near the pan.

Allow the donuts to cool in the pan for 5 minutes, then flip out onto a cooling rack and cool completely.

freshly baked chocolate donuts removed from the donut pan sitting on a wire cooling rack. a red bowl with the chocolate ganache sits on the rack. candy canes and a red and white linen sit near the pan.

Make the glaze by placing the chocolate, peppermint extract, and neutral oil into a microwave safe bowl and heat in 20-second increments, stirring in between, until melted and smooth (about 1 minute).

process shot showing a chocolate donut being dipped into a red bowl of chocolate ganache. the other baked donuts sitting on the wire cooling rack have already been dipped. candy canes and a red and white linen sit near the pan.

Dip each donut into the glaze.

a cooling rack full of peppermint mocha donuts freshly dipped into chocolate ganache and topped with a line of crushed candy canes.

Decorate with a sprinkle of crushed candy canes if desired. Allow to set and enjoy!

Possible Dietary Restrictions?

This recipe is vegetarian as written. One small modification is needed to turn this into a gluten free baked donut recipe: 

  • To make these into gluten free baked donuts, replace the all-purpose flour with a 1-to-1 gluten free flour blend. Please note: I have not done this myself for this recipe, but have had good luck using this 1-to-1 gluten free flour in other baking recipes.

Serving Suggestions

These peppermint mocha chocolate baked donuts are perfect paired with a warm cup or coffee or a cool glass of milk. You can go all-in and get really festive by enjoying them with a peppermint mocha too!

Expert Tip: Do NOT Overmix

Overmixing your dough will create tough baked donuts (and you don’t want that!). Gently fold your wet and dry ingredients together until just combined.

Baked Donuts FAQs

Is the dough supposed to be this thick? Yes, baked donut batter is much thicker than you might expect! If you are having issues getting all of your dry ingredients incorporated into your wet ingredients, you could add a little more milk, a dab of sour cream, or even a little water. Do so in 1 teaspoon increments so you don’t make your dough too moist or runny.

peppermint mocha donuts sitting on a wire cooling rack, cooled and ready to eat. the donuts are surrounded by red and white christmas ornaments, pieces of chocolate, a red and white striped linen, candy canes, and a mug of coffee.

Storage

Baked donuts are generally best eaten the same day. However, if you have leftovers, store the remaining donuts in an air-tight container in the fridge for one to two days.

Equipment Needed To Make Baked Donuts

A Donut Pan. Homemade baked donuts are one of those treats that do need a special piece of equipment to get that classic donut shape: a donut pan. You can either get metal donut pans or silicone donut pans (selection is based on personal preference).

  • I love and use this 2-Pack of Non-Stick Metal Donut Pans
  • I have friends who love and use this 2-Pack of Silicone Donut Pans

Recipe FAQs

How to keep baked donuts from sticking to pan?

Even if you have a non-stick donut pan, using a light coat of non-stick cooking spray will help ensure your donuts will flip right out after baking.

How to store baked donuts?

You can store baked donuts in the refrigerator or at room temperature (assuming they do not have a cream filling). If you are leaving leftover baked donuts at room-temperature, keep them out of direct sunlight.

Donuts that are glazed or filled generally will not stay fresh as long as donuts that are plain. While best day-of, baked donuts can be kept at room temperature for one to two days. If refrigerated, they can technically be enjoyed for up to a week. However, it has been my experience that baked donuts do not taste as good as fresh after a day or two.

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Did you make this recipe? Leave a ⭐⭐⭐⭐⭐ rating & comment below! You can also tag @ourlovelanguageisfood on Instagram & Facebook. Be sure to subscribe to our weekly newsletter to get free recipes sent directly to your inbox!

peppermint mocha donuts sitting on a wire cooling rack, cooled and ready to eat. the donuts are surrounded by red and white christmas ornaments, pieces of chocolate, a red and white striped linen, candy canes, and a mug of coffee.

Baked Peppermint Mocha Donuts

Meredith
This small batch baked donut recipe is full of rich chocolate, a hint of coffee, and a bright pop of peppermint with every bite. This coffee and chocolate frosted donut is perfect for the holiday season!
5 from 3 votes
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Inactive Time 10 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
Servings 6 Donuts
Calories 394 kcal

Ingredients
  

  • 1 C all-purpose flour
  • ¼ C cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ C granulated sugar
  • 1 large egg
  • ¼ teaspoon peppermint extract
  • 2 teaspoon instant coffee
  • ⅓ C whole milk
  • ¼ C sour cream
  • 2 tablespoon salted butter, melted and cooled slightly

Glaze

  • 1 C semi-sweet or dark chocolate
  • ¼ teaspoon peppermint extract
  • 2 teaspoon neutral oil

Decoration

  • 2 small candy canes, crushed

Instructions
 

  • Preheat oven to 350°F. Spray a donut pan with non-stick spray and set aside
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar
  • In a separate bowl, whisk together egg, peppermint extract, instant coffee, whole milk, sour cream, and melted butter
  • Gently fold the wet ingredients into the dry ingredients until just combined
  • Pipe or spoon the batter into the prepared donut pan
  • Bake for 10-12 minutes, until a toothpick comes out clean
  • Remove from the oven and allow the donuts to cool in the pan for 5 minutes, then flip out onto a cooling rack and cool completely
  • Make the glaze by placing the chocolate, peppermint extract, and neutral oil into a microwave safe bowl and heat in 20-second increments, stirring in between, until melted and smooth (about 1 minute)
  • Dip each donut into the chocolate glaze and decorate with a sprinkle of crushed candy canes if desired. Allow to set and enjoy!
  • Store leftovers: baked donuts are generally best eaten the same day, however, if you have leftovers, store remaining donuts in an air-tight container in the fridge for 1-2 days

Notes

*Do not overmix your batter. Doing so can create tough baked donuts (and you don’t want that!). Gently fold your wet and dry ingredients together until just combined.
*The dough will be thick. Baked donut batter is much thicker than you might expect! If you are having issues getting all of your dry ingredients incorporated into your wet ingredients, you could add a little more milk, a dab of sour cream, or even a little water. Do so in 1 teaspoon increments so you don’t make your dough too moist or runny.
*If you do not have sour cream, use yogurt. You can replace sour cream with plain or vanilla Greek yogurt in this recipe.
*Alternate Glaze option: white peppermint glaze. Instead of mixing up the chocolate ganache with peppermint as noted on the recipe card, whisk together 1 cup of powdered sugar, 1-2 Tablespoons of milk, and ¼-1/2 teaspoon of peppermint extract. Thicken with a little more powdered sugar, or thin with a little more milk, until your preferred consistency has been reached. Then dip and decorate the donuts as noted in the recipe card.

Nutrition

Calories: 394kcalCarbohydrates: 46gProtein: 7gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 45mgSodium: 279mgPotassium: 341mgFiber: 5gSugar: 20gVitamin A: 249IUVitamin C: 1mgCalcium: 81mgIron: 5mg
Tried this recipe?Let us know how it was!

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