Baked Chocolate Peppermint Donuts
If there’s one flavor combo that instantly feels like the holidays, it’s chocolate + peppermint. These baked chocolate peppermint donuts are rich, soft, and full of cozy Christmas flavor — no deep fryer required. They’re topped with a silky chocolate ganache and finished with crushed candy canes for the perfect festive crunch.
Whether you’re making these for Christmas morning, a holiday brunch, or just because your house smells amazing when chocolate and peppermint are baking, this recipe is a winner. And because they’re baked, not fried, they’re easy enough to make anytime.
Why You’ll Love These Donuts
- Baked, not fried (easy + less mess)
- Soft, cake-like texture
- Rich chocolate flavor with a bold peppermint kick
- Perfect for holiday breakfasts, parties, or gifting
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.
Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.
- Donut Pan– love a silicone pan because the donuts pop right out.
- Cooling Rack
- All-purpose flour
- White sugar
- Unsweetened cocoa powder– use a quality 100% cocoa powder for the best taste
- Finely ground instant coffee (optional, enhances chocolate flavor)
- Baking soda
- Salt
- Milk– I have not tested this with soy or nut milks, I use 2%
- Eggs
- Vegetable oil– adds extra moisture
- Vanilla extract
- Peppermint extract– I’m using 1 1/2 teaspoons, use more or less depending on your preference. I like to really taste the peppermint.
For the Ganache
- Heavy cream
- Semi-sweet chocolate chips
- Butter (optional, for shine)
- More peppermint extract (optional, for extra peppermint)
- 2–3 candy canes, crushed- for topping
How To Make It
Step 1: Prep
Preheat oven to 350°F. Grease a 12-cavity donut pan and set aside.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Cocoa powder
- Instant coffee (if using)
- Baking soda
- Salt
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together:
- Milk
- Eggs
- Vegetable oil
- Vanilla extract
- Peppermint extract
Step 4: Combine
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix — this keeps the donuts soft and tender.
Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
Step 5: Bake
Bake for 10–12 minutes, or until the donuts spring back when lightly pressed.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Do not over bake or the donuts will be dry.
Make the Chocolate Ganache
- Heat the heavy cream in a small saucepan until steaming (do not boil).
- Pour the hot cream over the chocolate chips in a heat-safe bowl.
- Let sit for 2 minutes, then stir until smooth.
- Stir in butter and peppermint extract if using.
- Let ganache cool slightly until thick enough for dipping.
Decorate the Donuts
Dip each cooled donut into the ganache, letting excess drip off.
Immediately sprinkle with crushed candy canes before the ganache sets.
Allow the ganache to firm up for about 10–15 minutes before serving.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! ⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section. 📌Save this recipe to make later and share with a friend!
Tips for Success
- Use a piping bag or zip-top bag with the corner snipped for clean, even donuts.
- Don’t overbake — baked donuts dry out quickly.
- Peppermint extract is strong! If you prefer a milder mint flavor, reduce slightly.
- Store donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Note that the candy canes bits will soften during storage.
More Holiday Favorites
- Christmas Cracker Toffee
- Crock Pot Christmas Candy
- Cake for a Crowd
- Crock Pot Cinnamon Sugar Almonds
- Magic Bars
- M&M Cookie Bars
Perfect for the Holidays
These baked chocolate peppermint donuts are festive, fun, and guaranteed to disappear fast. Whether you’re serving them with coffee on Christmas morning or packaging them up as a sweet homemade gift, they’re always a hit.
This post contains affiliate links
Sign up for our free newsletter to get new recipes sent right to your inbox! Follow along with me on Instagram, Facebook, YouTube , Pinterest, and TikTok.
Baked Chocolate Peppermint Donuts
Equipment
Ingredients
Method
- Preheat oven to 350°F. Grease a 12-cavity donut pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, instant coffee (if using), baking soda, and salt.
- In another bowl, whisk together milk, eggs, oil, vanilla, and peppermint extract.
- Add wet ingredients to dry ingredients and stir just until combined.
- Spoon or pipe batter into donut pan, filling cavities about ¾ full.
- Bake for 10–12 minutes, until donuts spring back when lightly pressed. Do not over bake or the donuts will be dry.
- Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Heat heavy cream until steaming (do not boil).
- Pour over chocolate chips and let sit 2 minutes.
- Stir until smooth, then add butter and peppermint extract if using.
- Dip cooled donuts into ganache and immediately sprinkle with crushed candy canes. Let set before serving.
