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    Home » All Breakfasts » Doughnuts

    Published: Dec 18, 2021 · Modified: Nov 16, 2022 by Claire

    Peppermint Mocha Doughnuts

    Jump to Recipe·Print Recipe·Leave a review

    Looking for a treat that's equal parts festive and easy? Then add these peppermint mocha doughnuts to your to-bake list! And if you're new to baking doughnuts, be sure to scroll all the way to the bottom for my best tips and tricks.

    stacked doughnuts on a plate

    It's nearly Christmas and we all know what that means: Peppermint mocha all the things! And if you're looking for a particularly easy way to add a little more peppermint mocha to your life, these doughnuts are IT!

    With a bake time of under 10 minutes, these sweet little treats will be out of the oven and into your stomach in no time.

    How to make peppermint mocha doughnuts

    First, stir the dry ingredients together in one bowl, wet ingredients in another. Add the wet ingredients to the dry ingredients, whisking until the batter is lump-free. Pour your batter into a greased doughnut pan and bake for 8-10 minutes.

    mocha doughnut batter dripping from a whisk

    Second, whisk your glaze ingredients together in a small saucepan over low heat until the glaze begins to form a crust. Whisk to break up the glaze and then start dippin’ those doughnuts!

    overhead view of baked mocha doughnuts

    Finally, dip or sprinkle the glazed doughnuts with crushed peppermint candies. You'll want to do this ASAP as the glaze sets very quickly.

    doughnuts on a tile backdrop with a bowl of crushed peppermint candies

    Tips for making perfect peppermint mocha doughnuts every time

    • Use a piping bag to pipe your doughnut batter into your doughnut pan. This is a lot easier and less messy than trying to pour from the bowl.
    • Doughnuts are easiest to remove from the pan while they’re still warm. Whenever the pan is cool enough to handle, simply turn it over and gently shake until the doughnuts come out.
    • Be sure not to over-cook the glaze. Over-cooked glaze loses too much liquid and becomes too hard and thick to work with. The best way to make sure your glaze doesn’t get over-cooked is to cook it over low heat and remove it immediately once a crust starts to form. If your glaze becomes over-cooked, simply add more water in ½ teaspoon increments until the glaze breaks up enough to use.
    • Why we cook the glaze: You may be wondering why we’re cooking the glaze. After all, there are lots of doughnut recipes on the web that don’t require this step. Here’s why: cooking the glaze causes a chemical reaction that results in a glaze that hardens quickly and becomes a shell (rather than a soft glaze). It’s perfect for locking in moisture and making life easier if you need to pack these doughnuts.
    • This recipe will make more glaze than you’ll use, which will keep your doughnuts from hitting the bottom of the pan leaving them glaze blotchy.
    • Leftovers: Baked doughnuts don’t keep well and tend to dry out faster than the fried variety. If you end up with leftovers, the best way to store them is in a paper bag. Whatever you do, don’t refrigerate them or put them in plastic.
    • Reviving stale doughnuts: If you wound up with leftovers and they’ve gotten stale, no worries! You can soften them back up by microwaving them in 5 second increments until soft. Just watch out for melting icing.

    Overhead view of iced peppermint mocha doughnuts

    Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

    Print

    Recipe

    Peppermint Mocha Doughnuts

    doughnuts on a tile backdrop with a bowl of crushed peppermint candies
    Print Recipe

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    Looking for a treat that's equal parts festive and easy? Then add these peppermint mocha doughnuts to your to-bake list!

    • Author: Claire | The Simple, Sweet Life
    • Prep Time: 20 minutes
    • Cook Time: 10 minutes
    • Total Time: 30 minutes
    • Yield: 8 1x
    • Category: Breakfast
    • Method: Baking
    • Cuisine: American

    Ingredients

    Units Scale

    For the peppermint mocha doughnut:

    • 2 tbsp butter, melted
    • 1 egg
    • ⅔ cup milk
    • 1 tsp peppermint extract
    • ¼ tsp baking soda
    • 1 tsp baking powder
    • ⅓ cup granulated sugar
    • 3 tbsp baking cocoa
    • 2 tsp espresso powder
    • 1 cup all purpose flour

    For the glaze:

    • 2 cups powdered sugar
    • 1 tsp vanilla extract
    • 3 tbsp milk
    • Peppermint chips or crushed peppermint candies

    Instructions

    1. In a large bowl, whisk together the dry ingredients for the doughnuts (flour, sugar, baking cocoa, baking soda and baking powder) except the espresso powder.
    2. In another bowl, whisk together the wet ingredients (melted butter, egg, peppermint extract and milk) until just combined.
    3. Add the espresso powder and allow to sit until dissolved.
    4. Whisk in dry ingredients.
    5. Use vegetable shortening and a paper towel to grease your doughnut pan.
    6. Fill a piping bag with the doughnut batter and pipe it into the doughnut pan until each cavity is about ⅔ full.
    7. Bake the doughnuts at 350F for 8-10 minutes, or until a toothpick inserted into the doughnuts comes out clean.
    8. Allow to cool in the pan for 1-2 minutes before turning them out onto a baking rack.
    9. In a small saucepan, combine the powdered sugar, milk and vanilla extract for the glaze.
    10. Cook over low-medium heat, whisking occasionally, until the glaze is warm and starts to form a crust on top. Remove from heat.
    11. Dip each doughnut into the glaze, gently shaking it to allow any excess glaze to drip off. Immediately sprinkle with crushed peppermint candies.
    12. Stir the glaze between each doughnut to keep it from crusting.

    Notes

    • Use a piping bag to pipe your doughnut batter into your doughnut pan. This is a lot easier and less messy than trying to pour from the bowl.
    • Doughnuts are easiest to remove from the pan while they’re still warm. Whenever the pan is cool enough to handle, simply turn it over and gently shake until the doughnuts come out.
    • Be sure not to over-cook the glaze. Over-cooked glaze loses too much liquid and becomes too hard and thick to work with. The best way to make sure your glaze doesn’t get over-cooked is to cook it over low heat and remove it immediately once a crust starts to form. If your glaze becomes over-cooked, simply add more water in ½ teaspoon increments until the glaze breaks up enough to use.
    • Why we cook the glaze: You may be wondering why we’re cooking the glaze. After all, there are lots of doughnut recipes on the web that don’t require this step. Here’s why: cooking the glaze causes a chemical reaction that results in a glaze that hardens quickly and becomes a shell (rather than a soft glaze). It’s perfect for locking in moisture and making life easier if you need to pack these doughnuts.
    • This recipe will make more glaze than you’ll use, which will keep your doughnuts from hitting the bottom of the pan leaving them glaze blotchy.
    • Leftovers: Baked doughnuts don’t keep well and tend to dry out faster than the fried variety. If you end up with leftovers, the best way to store them is in a paper bag. Whatever you do, don’t refrigerate them or put them in plastic.
    • Reviving stale doughnuts: If you wound up with leftovers and they’ve gotten stale, no worries! You can soften them back up by microwaving them in 5 second increments until soft. Just watch out for melting icing.

    Nutrition

    • Serving Size: 1 doughnut
    • Calories: 260
    • Sugar: 39.3g
    • Sodium: 82mg
    • Fat: 4.5g
    • Saturated Fat: 2.6g
    • Carbohydrates: 53.2g
    • Fiber: 1.1g
    • Protein: 3.7g
    • Cholesterol: 31mg

    Keywords: peppermint mocha, baked doughnuts, how to make donuts

    Did you make this recipe?

    Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

    If you liked this recipe, you might also like...

    • Eggnog doughnuts
    • Overnight eggnog french toast
    • Chocolate mint cupcakes

    Update Notes: This post was originally published in November of 2014 but was republished with step by step photos and tips in December of 2021.

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    Reader Interactions

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    1. Sue says

      November 21, 2014 at 12:17 am

      I love these! I can just about taste them 🙂

      Reply
      • The Simple, Sweet Life says

        November 24, 2014 at 11:20 pm

        You'll have to try making them, now that I hear you've gotten a doughnut pan. 😉

        Reply
    2. Jolena @TheRubyKitchen says

      November 20, 2014 at 10:49 pm

      These are so cute! I love this time of year. Peppermint Mocha Lattes are one of the best parts of the season and these will go perfectly 🙂

      Reply
      • The Simple, Sweet Life says

        November 24, 2014 at 11:17 pm

        I just have a hard time believing we've really hit winter without things like peppermint mochas or hot chocolate. 🙂

        Reply
    3. Nicola - Pink Recipe Box says

      November 21, 2014 at 8:53 pm

      Love love LOVE these donuts! Yours look so much more light and puffy than mine ever turn out. Pinning and can't wait to try!

      Reply
      • The Simple, Sweet Life says

        November 24, 2014 at 11:21 pm

        I've had a few flat doughnuts myself, but for me, it's been getting the right amount of leavening agent. Can't wait to hear what you think of the recipe! 🙂

        Reply
    4. fynesdesigns says

      November 23, 2014 at 2:23 pm

      YUM YUM in my tum!

      Reply
      • The Simple, Sweet Life says

        November 24, 2014 at 11:22 pm

        I would agree! 🙂

        Reply
    5. Stephanie says

      December 02, 2014 at 3:48 am

      Looks amazing!!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

      Reply

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    I'm Claire, the baker, blogger, and general sprinkle enthusiast behind The Simple, Sweet Life. Whether you like simple sweets, comfort (baked) foods, or works of sugar art, you're sure to find something here to sweeten your day!

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