Peppermint Mocha Donuts

Megan Myers | Stetted

Peppermint mocha donuts are chocolaty with a hit of mint — just like your favorite holiday drink! They’re perfect for Christmas morning.

Peppermint Mocha Donuts Photo

My husband loves mochas. Every time we hit a coffee shop that’s what he orders, even as I roll my eyes at the amount of sugar he’s drinking. I love the flavor of mochas — in college they were my “gateway” coffee drink, with the somewhat ridiculous addition of raspberry syrup — but these days I stick to lattes.

That doesn’t mean I don’t take the opportunity to combine chocolate and coffee while baking, whenever I can. I mean, this espresso streusel coffee cake is over the top in coffee flavor, in a good way. And since I made these peppermint mocha cupcakes a few years ago, I’ve been thinking about making peppermint mocha donuts.

Donuts feel festive no matter what, even the baked variety. For one thing, my kids get excited about donuts in a way they just don’t about muffins. They don’t need to know that baked donuts are practically the same thing, and are just as simple to make, right? While I’ve recently experienced the joys of frying donuts with these pecan coffee donut holes, baking donuts means breakfast is on the table in a flash.

Peppermint Mocha Donuts Picture

Since these are family-friendly, the coffee flavor isn’t too strong. It’s more there to help bring out the natural flavor of the cocoa, giving it a deeper chocolate taste. You could always bump up the coffee by adding espresso powder in addition to the coffee, but be careful to not let it overpower.

Crushed candy canes on top add blasts of peppermint to each bite. For the pickier people in the house, you can skip them in favor of sprinkles, or just let the peppermint in the glaze stand on its own.

Peppermint Mocha Donuts Image

When making the glaze, be sure to mix it ­after the donuts are baked, because it will start to harden as it sits, making it difficult to coat all of your donuts. A fork or a spoon will help greatly in moving the donuts out of the glaze, and you can use a toothpick to pop any bubbles if you’re picky.

These peppermint mocha donuts are perfectly soft, sweet, and minty — the ideal antidote to any winter blues!

Peppermint Mocha Donuts Pic

Peppermint Mocha Donuts Recipe

    12 Servings


  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 cup granulated sugar
  • 1 egg, beaten
  • 1/4 cup milk
  • 1/4 cup strong brewed coffee, cooled
  • 2 tablespoons vegetable oil
For the Topping:
  • 3/4 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons milk
  • 1 teaspoon peppermint extract
  • 1/4 cup crushed peppermint candy cane pieces


  1. Preheat oven to 350°F and grease a donut pan.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt until combined. Whisk in sugar.
  3. Stir in egg, milk, coffee, and oil and mix until combined, but do not overmix. As with muffins, a few lumps are fine.
  4. Fill donut pan wells about 3/4 full. Bake for 12 minutes, or until lightly springy to touch. Remove from pan (a spoon helps here) and let cool on a rack set over a baking sheet. Clean off any stuck bits, re-grease, and repeat with remaining batter.
  5. In a bowl with a bottom wide enough for the donut, whisk together powdered sugar, cocoa powder, milk, and peppermint extract until completely smooth.
  6. Dip donuts into glaze and return to rack. Before the glaze hardens, sprinkle on candy cane bits.


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Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.