I slaved over my donut pan to bring you the best Peppermint Mocha Donut Recipe ever. These are the perfect combination of chocolate, coffee and peppermint!
When Mathlete and I were dating, I was totally addicted to Peppermint Mochas from Starbucks. Almost every date we went on either started or ended with a trip to Starbucks for my beloved drink!
I don’t order the Peppermint Mocha as much during my trips to the coffee shop but I still love the flavor as much as I did way back then. I’ve been working on our Christmas menu and decided that I had to incoporate those favorite Christmas flavors in some how.
You know I will definitely be using this Peppermint Mocha Donut Recipe Christmas morning {and probably at least every week from now until then} because it is thing to make for a yummy Christmas treat!
So I am going to be really honest here and share that these baked donuts almost didn’t make it here. I made them at least 4 times before I felt like I got the mix of peppermint, chocolate and coffee flavor just right.
This donut recipe really tested my patience when it came to how to make homemade donuts. My pain = your gain though because the result is a Peppermint Mocha Donut Recipe that is perfection. You can even ask all my coworkers who had to endure all of the taste tests.
I am not sure if you can technically have a love affair with a food but I definitely LOVE this baked donut recipe. Of course, I’ll still keep Mathlete around since he is pretty special too.
What are you making for Christmas breakfast? Have you tried making your own donuts yet?
If you liked this Peppermint Mocha Donut recipe, be sure to check out these other easy donut recipes:
Essential items for this recipe:
- Donut pan
- Mixing bowls
- Whisk
- Ziploc bag
- 1 cup Flour
- 1/2 cup Sugar
- 1/4 cup Cocoa Powder
- 1 tbsp Expresso Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Vanilla Extract
- 1 Egg
- 6 tbsp Sour Cream
- 2 tbsp Double Strength Coffee (I used cold brewed)
- 2 tbsp Mocha Coffee Creamer
- 1/4 cup Vegetable Oil
- 2 cups Powdered Sugar
- 4 tbsp Milk
- 1/4 tsp Peppermint Extract
- Crushed Candy Canes
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Preheat oven to 375 degrees. Lightly grease donut pans (this one is my favorite!). Set aside.
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Combine flour, sugar, cocoa powder, espresso powder, and baking soda. Stir gently to combine.
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In a small bowl, beat together the vanilla, egg, sour cream, coffee, coffee creamer and oil. Stir wet ingredients into the dry ingredients and mix until just combined.
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Transfer batter to a large ziploc bag. Cut off the corner and, using like a pastry bag, pipe donut batter into the donut pan. Bake in preheated over for 8-10 minutes. Let cool completely.
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Combine powdered sugar, 3 Tbsp milk and peppermint extract in a bowl. Whisk until smooth. Add additional milk as necessary to reach desired consistency. Dip donuts into glaze and sprinkle with crushed candy cane pieces.
Here are even more Christmas breakfast ideas for you to add to the Christmas menu:
Pumpkin Pie Overnight French Toast
Vanilla Pancakes with Blueberries
These look AMAZING!
I love peppermint mocha flavor! This is a donut I’m sure I’d devour!