Ingredients
Chocolate Peppermint Donuts
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp fine ground instant coffee optional, enhances the chocolate flavor
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup milk
- 2 large eggs
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 ½ tsp peppermint extract
Chocolate Ganache
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tbsp butter optional, for shine
- ¼ tsp peppermint extract optional
Topping
- 2-3 candy canes crushed
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.
Ganache:
- 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.
Assemble:
- Dip cooled donuts into ganache and immediately sprinkle with crushed candy canes. Let set before serving.