Baked Peppermint Mocha Donuts

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.

5 from 3 votes

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!

Prep Time10

Cook Time10

Inactive Time10

Total Time30

Course: Breakfast

Cuisine: American

Servings: Donuts

Calories: 394kcal

Author: Meredith

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.

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