Peppermint Mocha Donuts

I discovered these peppermint mocha donuts on a December morning when I was craving something that tasted like the holidays but didn't require a trip to the bakery. There's something magical about the combination of rich chocolate and cool peppermint—it's like capturing that perfect holiday coffee shop moment and bringing it home to your own kitchen. The first time I pulled a batch from the oven, the aroma of espresso-infused chocolate filled my entire apartment, and I knew I'd found something special.

I'll never forget making these for my book club gathering last December. Everyone arrived expecting store-bought treats, and when they bit into a warm peppermint mocha donut, the room went completely quiet for a moment. That's when I knew these weren't just dessert—they were the kind of thing that makes people feel cared for.

Ingredients

• All-purpose flour (1 cup): This is your foundation, and measuring it correctly makes all the difference. I learned to spoon flour into my measuring cup and level it off rather than scooping directly from the bag—it prevents dense, tough donuts.
• Unsweetened cocoa powder (1/3 cup): Don't use the sweetened kind here; you want pure chocolate flavor that won't overpower the peppermint. Natural cocoa powder gives you a deeper, more sophisticated taste.
• Granulated sugar (1/2 cup): This sweetens the donut base while keeping the texture tender. The donuts aren't overly sweet because the glaze handles most of the sugar content.
• Baking powder (1 tsp) and baking soda (1/2 tsp): Together, these create lift and help the donuts rise evenly in the pan. The combination is what keeps them light rather than dense.
• Salt (1/4 tsp): A pinch of salt amplifies the chocolate flavor and balances the sweetness beautifully.
• Whole milk (1/2 cup): This keeps the donuts moist and tender. If you go dairy-free, use a neutral plant-based milk—oat or almond work wonderfully.
• Strong brewed espresso or coffee (2 tbsp, cooled): This is what transforms ordinary chocolate donuts into something sophisticated. The espresso doesn't make them taste like coffee; it makes the chocolate taste deeper and more intense.
• Large eggs (2): Eggs bind everything together and add richness. Room temperature eggs mix in more smoothly, so I usually pull mine out before I start prepping.
• Vegetable oil (1/4 cup): Oil keeps these donuts incredibly moist compared to butter. I use a neutral oil so the chocolate and peppermint flavors stay in the spotlight.
• Vanilla extract (1 tsp): Just a touch of vanilla rounds out the flavor profile and adds warmth.
• Powdered sugar (1 cup, sifted): Sifting matters here because lumpy glaze looks unprofessional and doesn't coat smoothly. Take the extra minute.
• Milk for glaze (1–2 tbsp): This thins the glaze to the perfect consistency. Start with 1 tablespoon and add more if needed until you can dip easily.
• Peppermint extract (1/2 tsp): This is potent, so start conservatively. Some people are sensitive to mint, and you can always add more—you can't take it out.
• Cocoa powder for glaze (1 tbsp, optional): Add this if you want a chocolate-peppermint glaze instead of pure white. It looks stunning and tastes like a peppermint bark donut.
• Crushed peppermint candies or candy canes (1/4 cup): Crush them just before using so they stay crunchy and colorful. Pre-crushed ones can get powdery.
• Mini chocolate chips (optional): Add these immediately after glazing while it's still wet, so they stick perfectly.

Instructions

Prepare your stage:

Preheat your oven to 350°F and grease your donut pan thoroughly. I use a pastry brush and melted butter or cooking spray, getting into all those little crevices. Cold pans make donuts stick, so don't skip this step.

Combine the dry mixture:

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. This distributes the leavening agents evenly so your donuts rise uniformly. You'll see the mixture turn from brown to an almost chocolate color.

Mix the wet ingredients:

In another bowl, whisk together milk, cooled espresso, eggs, oil, and vanilla until completely smooth and homogeneous. Make sure the espresso is cooled so it doesn't cook the eggs. The mixture should look like chocolate milk.

Bring them together gently:

Pour the wet mixture into the dry ingredients and stir until just combined. This is where patience matters—overmixing develops gluten and creates tough, chewy donuts instead of tender ones. Stop stirring the moment you don't see any dry flour.

Fill the pan:

Spoon or pipe the batter into your donut pan cavities, filling each about 2/3 full. If you use a piping bag, it's cleaner and more even. Leave a little space at the top because they'll rise slightly.

Bake with intention:

Bake for 10–12 minutes. You'll know they're done when a toothpick inserted into a donut comes out clean or with just a few moist crumbs—not wet batter. The donuts may not look dramatically brown on top because of the cocoa powder, so the toothpick test is essential.

Cool strategically:

Let donuts rest in the pan for exactly 5 minutes. This lets them firm up enough to handle. Then turn them out onto a wire rack to cool completely. Trying to glaze warm donuts means the glaze slides right off.

Create the glaze:

Whisk together sifted powdered sugar, milk, peppermint extract, and cocoa powder if using. Start with 1 tablespoon of milk and add more until you reach a consistency that's pourable but still coats the back of a spoon. If it's too thick, the donuts won't get an even coat. If it's too thin, it'll drip off.

The glaze moment:

Dip each cooled donut into the glaze, rotating gently to coat all sides. Hold it over the bowl for a moment to let excess glaze drip back. Then immediately sprinkle with crushed peppermint candies and chocolate chips while the glaze is still wet. The toppings stick better this way.

Let it set:

Give the glaze 10 minutes to set before serving or stacking. This prevents them from sliding around on the plate.

Save

There's a moment that happens every time I make these donuts—someone walks into my kitchen, the aroma hits them, and their face just lights up. It's the combination of warm chocolate and cool peppermint that somehow feels like comfort and celebration at the same time. These donuts remind me why I love cooking for people: it's not about perfection, it's about creating a moment where someone feels genuinely delighted.

Variations and Flavor Swaps

The beauty of this recipe is how flexible it is. I've made these with white chocolate glaze instead of peppermint, adding crushed candy canes as garnish for the same festive effect. For a darker, more intense version, I'll add an extra tablespoon of cocoa powder to the donut base. If you want to go seasonal, swap the peppermint extract for almond extract and top with sliced almonds for a winter almond-chocolate donut. I've also done a salted caramel glaze variation for fall—use the same glaze recipe but replace peppermint extract with vanilla and drizzle with salted caramel sauce before the glaze sets. The espresso is non-negotiable though; it's what makes the chocolate sing.

Storage and Make-Ahead Tips

These donuts are honestly best the same day you make them, when the glaze is still set and the donut is still tender. But I've learned how to make them work for a couple days. Store them in an airtight container at room temperature, and they'll stay fresh for up to 2 days. Don't refrigerate them—the cold makes them stale faster than you'd think. If you want to make them ahead, prepare the batter the morning you want to bake them, or bake the donuts plain a day early and glaze them fresh in the morning. The unglazed donuts keep better than the glazed ones because the glaze can get sticky in an airtight container. I've also frozen unglazed donuts for up to a month; just thaw them at room temperature and glaze them fresh.

Pairing Ideas and Serving Suggestions

Serve these peppermint mocha donuts exactly as their name suggests—with a hot mocha, latte, or even a simple cup of black coffee. The cool peppermint glaze against a warm espresso drink is the perfect balance. I've also served them with hot chocolate for a completely decadent moment, and with peppermint hot chocolate for someone who wanted to lean all the way into the peppermint theme. For a lighter option, they're beautiful alongside fresh mint tea. If you're serving them at a gathering, arrange them on a festive platter and let people help themselves; there's something special about the informal elegance of a donut spread. Dust with a little extra powdered sugar or crushed peppermint candy right before serving if they've been sitting for a while and lost their sparkle.

• Pair with a hot mocha or espresso drink for the ultimate comfort moment.
• Serve them slightly warm if possible—pop them in the microwave for 10 seconds just before eating.
• Make them the centerpiece of a holiday breakfast or brunch, and watch them disappear.

Save

These peppermint mocha donuts are the kind of recipe you'll return to every December, or whenever you need to remind yourself what comfort tastes like. They're proof that the simplest combinations—chocolate, peppermint, and a little espresso—can create something genuinely memorable.

Questions & Answers

→ Can I use regular coffee instead of espresso?

Yes, strong brewed coffee can substitute espresso to maintain the mocha flavor intensity.

→ How do I ensure the donuts are moist?

Mix wet and dry ingredients gently, avoiding overmixing, and bake just until a toothpick comes out clean.

→ Can I make the glaze dairy-free?

Use plant-based milk alternatives like almond or oat milk for the glaze to keep it dairy-free.

→ What is the best way to store these donuts?

Keep them in an airtight container at room temperature for up to 2 days to maintain freshness.

→ Can I add chocolate chips to the donuts?

Yes, mini chocolate chips can be added as a garnish for extra richness and texture.