Peppermint Mocha Donuts (Print View)

Chocolate donuts infused with espresso and topped with a refreshing peppermint glaze for festive mornings.

# What You'll Need:

→ Donuts

01 - 1 cup all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1/2 cup granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1/2 cup whole milk
08 - 2 tablespoons brewed espresso or coffee, cooled
09 - 2 large eggs
10 - 1/4 cup vegetable oil
11 - 1 teaspoon vanilla extract

→ Peppermint Glaze

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

→ Garnish

16 - 1/4 cup crushed peppermint candies or candy canes
17 - Mini chocolate chips (optional)

# Step-by-Step Directions:

01 - Preheat the oven to 350°F and grease a standard donut pan.
02 - Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, whisk milk, espresso, eggs, vegetable oil, and vanilla extract until smooth.
04 - Pour wet ingredients into dry and mix gently until just incorporated without overmixing.
05 - Spoon or pipe the batter into the prepared pan, filling each cavity about two-thirds full.
06 - Bake for 10 to 12 minutes, or until a toothpick inserted comes out clean.
07 - Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar, milk, peppermint extract, and cocoa powder if using, until smooth and pourable.
09 - Dip cooled donuts into the glaze and immediately sprinkle with crushed peppermint candies and mini chocolate chips if desired.
10 - Let the glaze set for 10 minutes before serving.

# Expert Suggestions:

01 -
  • The espresso in the batter deepens the chocolate flavor in a way that feels sophisticated yet approachable
  • These baked donuts are lighter than their fried cousins, so you can enjoy them without the guilt
  • The peppermint glaze sets quickly, meaning you can have elegant, bakery-quality donuts in under an hour
02 -
  • The espresso truly changes everything—it amplifies the chocolate flavor in a way that makes people say 'what's in these?!' Don't skip it or use cold brewed espresso straight from the fridge
  • Overmixing the batter is the number one reason for dense, tough donuts; fold gently and stop at the right moment even if it looks slightly lumpy
  • Let the donuts cool completely before glazing or the heat will make the glaze melt and run off
03 -
  • Invest in a quality donut pan if you plan to make these regularly; a non-stick pan makes everything easier and more consistent
  • The secret that changed everything for me was cooling the espresso completely—warm espresso in the batter made the crumb less tender
  • Crush your peppermint candies right before decorating so they stay vibrant and crispy rather than getting sticky

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