Name: Peppermint Mocha Donuts Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 2 cups flour; ½ cups unsweetened cocoa powder; Instant espresso powder 2 tablespoons; 1 ½ teaspoons baking powder; Salt ¼ teaspoon; Butter, melted ¼ cup; 1 cup sugar; 2 eggs; Heavy cream 2 cups; 1 teaspoon peppermint extract; 2 cups powdered sugar; 1/3 cup unsweetened cocoa powder; ½ teaspoon instant espresso powder; Peppermint extract ½ teaspoon; Warm heavy cream ¼ cup; ¼ cup each red melting chocolate, melted and white chocolate chips, melted; 6 peppermint candies, crushed

These Peppermint Mocha Donuts recipe is my go to Christmas recipe. Besides the fact that the peppermint reminds me of the holidays, just the color of the donuts and the smell bring back fond holiday memories.

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Peppermint Mocha Donuts Recipe

These Peppermint Mocha Donuts recipe is my go to Christmas recipe. Besides the fact that the peppermint reminds me of the holidays, just the color of the donuts and the smell bring back fond holiday memories.

And just because it seems like there are a lot of steps, don’t let it fool you. They are pretty actually easy to make. And you will be glad you did. Let’s get cooking.

Makes 12 donuts

Prep time: 20 minutes

Cook time: 15 minutes

Peppermint Donuts Ingredients

Flour
Unsweetened cocoa powder
Instant espresso powder
Baking powder
Salt
Butter, melted
Sugar
Eggs
Heavy cream
Peppermint extract

For the glaze:

Powdered sugar
Unsweetened cocoa powder
Instant espresso powder
Peppermint extract
Heavy cream
Red melting chocolate, melted
White chocolate chips, melted
Peppermint candies, crushed
**For exact amounts, please see recipe card below.

How to make Christmas Donuts

Preheat oven to 350 degrees and grease two donut pans with nonstick cooking spray.

Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.

In a separate bowl, beat the melted butter and sugar until combined. Add the eggs, one at a time, beating between each addition.

Mix in the cream and extract until smooth.

Add the dry ingredients to the butter mixture and mix to combine. Batter will be thick.

Pipe the batter into the donut pans and bake in the preheated oven for 12 to 15 minutes. The donuts are ready when they bounce back after being touched.

Allow to cool in the pan for five minutes, then transfer to a wire cooling rack to cool completely.

When the donuts are cool, make the glaze by beating together the powdered sugar, cocoa powder, peppermint extract, and heavy cream until smooth.

Dip the top of each donut in the glaze and placed back on the cooling rack to set.

Place the red and white chocolate in piping bags and pipe stripes over the top of each donut. Sprinkle crushed peppermint on the top of each donut before the chocolate sets.

Enjoy!

Yield: 12

Peppermint Mocha Donuts Recipe

These Peppermint Mocha Donuts recipe is my go to Christmas recipe. Besides the fact that the peppermint reminds me of the holidays, just the color of the donuts and the smell bring back fond holiday memories.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

2 cups flour
½ cups unsweetened cocoa powder
Instant espresso powder 2 tablespoons
1 ½ teaspoons baking powder
Salt ¼ teaspoon
Butter, melted ¼ cup
1 cup sugar
2 eggs
Heavy cream 2 cups
1 teaspoon peppermint extract

For the glaze:

2 cups powdered sugar
1/3 cup unsweetened cocoa powder
½ teaspoon instant espresso powder
Peppermint extract ½ teaspoon
Warm heavy cream ¼ cup
¼ cup each red melting chocolate, melted and white chocolate chips, melted
6 peppermint candies, crushed

Instructions

Preheat oven to 350 degrees and grease two donut pans with nonstick cooking spray.
Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
In a separate bowl, beat the melted butter and sugar until combined. Add the eggs, one at a time, beating between each addition.
Mix in the cream and extract until smooth.
Add the dry ingredients to the butter mixture and mix to combine. Batter will be thick.
Pipe the batter into the donut pans and bake in the preheated oven for 12 to 15 minutes. The donuts are ready when they bounce back after being touched.
Allow to cool in the pan for five minutes, then transfer to a wire cooling rack to cool completely.
When the donuts are cool, make the glaze by beating together the powdered sugar, cocoa powder, peppermint extract, and heavy cream until smooth.
Dip the top of each donut in the glaze and placed back on the cooling rack to set.
Place the red and white chocolate in piping bags and pipe stripes over the top of each donut. Sprinkle crushed peppermint on the top of each donut before the chocolate sets.