Baked Peppermint Mocha Donuts
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!
Servings: 6 Donuts
Calories: 394kcal
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: 394kcal | Carbohydrates: 46g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 279mg | Potassium: 341mg | Fiber: 5g | Sugar: 20g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 5mg
