Peppermint Mocha Donuts

I discovered peppermint mocha donuts on a crisp December morning when I was craving something that felt both indulgent and festive. The combination of rich chocolate and cool peppermint seemed impossible to get right, but after experimenting with different glaze ratios and baking times, I finally created something that made my kitchen smell like a coffee shop during the holidays. Now whenever I make these, it brings back that moment of triumph when I pulled the first batch from the oven and knew I'd nailed it.

I'll never forget the day unexpected holiday guests arrived and I had nothing but pantry staples. I threw together a batch of these donuts, and they became the star of the afternoon. Watching everyone's faces when they bit into that chocolate-peppermint combination was worth every minute of mixing and baking.

Ingredients

• All-purpose flour (1 cup): This is your foundation; sift it if you have time to keep the donuts tender and light
• Unsweetened cocoa powder (1/3 cup): I always reach for natural cocoa powder rather than Dutch-processed because it gives a truer chocolate flavor without competing with the peppermint
• Granulated sugar (1/2 cup): The sweetness here is balanced by the espresso, so don't reduce it
• Baking powder and baking soda (1 tsp and 1/2 tsp): Together these create that tender, cake-like crumb without the need for a deep fryer
• Salt (1/4 tsp): A small pinch, but essential to wake up all the other flavors
• Whole milk (1/2 cup): The dairy makes a difference here; if you're going plant-based, use a creamy alternative like oat or cashew
• Strong brewed espresso (2 tbsp): Cooled completely before mixing—this is the secret that makes the chocolate taste richer without tasting like coffee
• Large eggs (2): These bind everything together and add structure
• Vegetable oil (1/4 cup): Neutral oil keeps the donuts moist; avoid olive oil here
• Vanilla extract (1 tsp): A small amount rounds out the flavor profile beautifully
• Powdered sugar (1 cup): For the glaze; sift it to avoid lumps that won't mix smoothly
• Milk for glaze (1-2 tbsp): Start with less and add gradually until you reach a dippable consistency
• Peppermint extract (1/2 tsp): This stuff is potent; I learned the hard way that more isn't always better
• Crushed peppermint candies (1/4 cup): Crush them just before decorating so they stay crisp and colorful
• Mini chocolate chips (optional): A handful scattered on while the glaze is wet adds texture and visual appeal

Instructions

Get Everything Ready:

Preheat your oven to 350°F and grease a standard donut pan with a light hand. You want just enough oil to prevent sticking but not so much that the donuts fry. Have all your ingredients measured out and ready to go—this is especially important because the batter comes together quickly and you don't want to scramble.

Mix the Dry Ingredients:

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Take your time with this step; whisking aerates the mixture and helps distribute the leavening agents evenly so you get donuts with an even crumb.

Combine the Wet Ingredients:

In another bowl, whisk together the milk, cooled espresso, eggs, oil, and vanilla until the mixture is smooth and well combined. The espresso should be completely cool or it might scramble the eggs slightly.

The Part Where Magic Happens:

Pour the wet ingredients into the dry ingredients and fold them together gently until just combined. This is crucial—overmixing develops gluten and makes tough donuts. Stop when you see no more streaks of dry flour, even if there are a few small lumps. That's exactly what you want.

Fill the Pan:

Spoon or pipe the batter into your prepared donut pan, filling each cavity about two-thirds full. If you're piping, use a pastry bag fitted with a large round tip. The batter will be thick and rich-looking, almost mousse-like.

Bake Until Golden:

Slide the pan into the oven and bake for 10 to 12 minutes. You're looking for the moment when a toothpick inserted into a donut comes out clean with maybe a tiny crumb or two clinging to it. The edges will look set, and the kitchen will smell like a chocolate coffee shop. Don't overbake or they'll dry out.

Cool With Patience:

Let the donuts sit in the pan for exactly 5 minutes—this helps them firm up enough to remove without breaking. Then carefully transfer each one to a wire rack to cool completely. This takes about 15 minutes, and this waiting time is when you can prepare the glaze.

Make the Glaze:

Whisk together the sifted powdered sugar, milk, and peppermint extract until smooth and pourable. If it's too thick, add milk one teaspoon at a time. If you're making a chocolate peppermint glaze, whisk in the cocoa powder for a dual-chocolate moment. Taste a tiny bit and adjust the peppermint extract if needed.

The Grand Finale:

Dip each cooled donut into the glaze, turning it once to coat evenly. Immediately sprinkle with crushed peppermint candies and chocolate chips while the glaze is still wet so they stick. Set the glazed donuts back on the rack and let them sit for about 10 minutes until the glaze firms up.

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These donuts became something special during those quiet holiday mornings with a hot mug of coffee and a moment to myself before the day got busy. There's something about the combination of peppermint and chocolate that feels like a small celebration, even on an ordinary Tuesday.

Keeping It Fresh

These donuts are absolutely best enjoyed the same day you make them, when the glaze is still slightly tacky and the crumb is at its most tender. That said, life happens. Store them in an airtight container at room temperature for up to 2 days. The crumb will firm up slightly as they sit, which some people actually prefer. Don't refrigerate them—cold temperatures dry them out faster. If you want to make them ahead, you can bake the donuts without glaze, cool them completely, and store them overnight; glaze them fresh the morning you plan to serve.

When You're Missing Something

This recipe is flexible in small ways. If you don't have espresso powder or strong brewed coffee, instant espresso powder mixed with a tiny bit of water works beautifully. If peppermint extract isn't in your pantry, you can't truly substitute it with peppermint candy—the extract is what gives you that bright, clean mint flavor. If you're dairy-free, swap the milk for any plant-based milk you prefer and use neutral oil; the donuts will be just as tender. Some people adjust the peppermint extract down to 1/4 teaspoon if they prefer a subtler mint flavor, and that's perfectly fine.

Serving Ideas That Clicked

Pair these donuts with a hot mocha or a simple cup of black coffee to let the flavors shine. They're wonderful on their own but also make a stunning dessert after dinner. I've served them at holiday brunches where they disappeared faster than I could glaze them, and I've enjoyed them solo at my kitchen counter while reading. The festive appearance makes them feel special without any extra effort on your part.

• Brew a peppermint tea alongside these donuts for a coordinated flavor experience
• Dust extra cocoa powder on top after glazing for a more sophisticated appearance
• Serve them still slightly warm if you can manage the timing—the glaze will be softer and more luxurious

Where This Combination Comes From

Peppermint and chocolate have been friends since the invention of the candy cane, but pairing them with espresso is a modern twist that elevates the whole thing. The espresso deepens the chocolate and makes the peppermint sing rather than dominate. This particular combination became popular in coffee shops as holiday drinks, and translating it to donuts just made sense—you get all those cozy winter flavors in a tender, beautiful package.

Making Them Ahead for the Freezer

I've learned through happy accidents that these donuts freeze beautifully. Bake and glaze them as normal, let the glaze set completely, then place them in a single layer on a baking sheet in the freezer until frozen solid. Transfer to a freezer-safe bag or container and they'll keep for up to 3 weeks. Thaw them at room temperature for about 15 minutes before serving, and they taste almost as fresh as the day you made them. The glaze might soften slightly when thawing, which is actually wonderful because it restores some of that damp, bakery-quality texture.

• Don't freeze them before the glaze is completely set or the toppings will shift around
• Individual freezer bags work great if you want to thaw just one or two donuts at a time
• The peppermint candies stay crisp even after freezing, which is one of those small victories

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These peppermint mocha donuts are the kind of recipe that turns an ordinary morning into something special. Once you make them, you'll find yourself reaching for them whenever you want something festive, indulgent, and somehow still achievable.

Recipe Questions & Answers

→ Can I use coffee instead of espresso?

Yes, strong brewed coffee can be used as a substitute to maintain a similar depth of flavor.

→ How do I make a dairy-free version?

Replace whole milk with plant-based milk and use a neutral oil to keep the texture moist and flavorful.

→ What is the best way to store these donuts?

Store in an airtight container at room temperature for up to 2 days to preserve freshness.

→ Can I prepare the glaze in advance?

Yes, the peppermint glaze can be made ahead and kept covered at room temperature for a few hours before use.

→ How do I avoid overmixing the batter?

Mix wet and dry ingredients until just combined to keep the donuts tender and prevent toughness.