Peppermint Mocha Donuts (Printable View)

Chocolate donuts with espresso and a cool peppermint glaze, perfect for festive mornings or dessert.

# Ingredient List:

→ Donuts

01 - 1 cup all-purpose flour
02 - ⅓ cup unsweetened cocoa powder
03 - ½ cup granulated sugar
04 - 1 teaspoon baking powder
05 - ½ teaspoon baking soda
06 - ¼ teaspoon salt
07 - ½ cup whole milk
08 - 2 tablespoons strong brewed espresso, cooled
09 - 2 large eggs
10 - ¼ cup vegetable oil
11 - 1 teaspoon vanilla extract

→ Peppermint Glaze

12 - 1 cup powdered sugar, sifted
13 - 1 to 2 tablespoons milk
14 - ½ teaspoon peppermint extract
15 - 1 tablespoon cocoa powder (optional)

→ Garnish

16 - ¼ cup crushed peppermint candies or candy canes
17 - Mini chocolate chips (optional)

# How to Make It:

01 - Preheat oven to 350°F. Grease a standard donut pan.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk milk, espresso, eggs, vegetable oil, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and mix until just combined; avoid overmixing.
05 - Spoon or pipe batter into each cavity of the prepared pan, filling about two-thirds full.
06 - Bake for 10 to 12 minutes or until a toothpick inserted in the center emerges clean.
07 - Allow donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
08 - Whisk together powdered sugar, milk, peppermint extract, and optional cocoa powder until smooth and pourable.
09 - Dip cooled donuts into glaze, then immediately sprinkle with crushed peppermint candies and optional mini chocolate chips.
10 - Let glaze set for 10 minutes before serving.

# Expert Suggestions:

01 -
  • They're baked, not fried, so you get all the indulgence without the guilt—and your kitchen won't smell like oil for days.
  • The espresso deepens the chocolate flavor in a way that makes people ask what your secret ingredient is.
  • The peppermint glaze is refreshingly cool against the warm, fudgy donut base, creating this beautiful contrast that keeps you reaching for another.
  • They come together in under an hour, making them perfect for weekend mornings or last-minute gatherings.
02 -
  • Overmixing the batter is the number one way to ruin these donuts. Mix until the dry ingredients just disappear—literally stop before you think you should. Tough donuts are always the result of overworking the batter.
  • The glaze must go on completely cooled donuts. Warm donuts will melt the glaze and it'll run right off. I learned this the hard way and ended up with a beautiful sticky mess on my cooling rack.
  • Peppermint extract is incredibly powerful. I always start with 1/2 teaspoon and taste the glaze. Some people love intense mint flavor; others find it overwhelming. You can add more, but you can't remove it.
03 -
  • Invest in a quality donut pan—it makes a real difference in how evenly the donuts bake. Non-stick pans are worth the extra cost because greasing becomes less critical, though I still do it.
  • If you don't have a donut pan, you can make cake balls or mini muffins instead. The bake time might be slightly shorter, so check at 8–10 minutes. The flavor is identical, even if the shape is different.
  • Room temperature ingredients mix more smoothly and create a more uniform batter. Take eggs and milk out 20 minutes before baking if you have the time.

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