These fudgy Peppermint Mocha Doughnuts are the perfect holiday treat — your favorite Christmas coffee transformed into a decadent doughnut! 
At first I wasn’t sure about peppermint mochas. Peppermint, chocolate and coffee are all great separately — but together it sounded like too much. Peppermint and chocolate are a perfect pair, and chocolate with coffee is irresistible. Still, the idea of all three combined made me hesitate.
Then one day, out of curiosity (and because the gingerbread latte was sold out at the coffee shop), I tried a Peppermint Mocha. I braced myself for disappointment and a wasted few dollars, but instead I discovered a surprising and wonderful combination: sweet creamy chocolate, cool mint and rich coffee working in perfect harmony.
I had to recreate that flavor at home — and I decided to amp up the chocolate. The result: Peppermint Mocha Doughnuts. These are rich, fudgy chocolate cake doughnuts with just the right touch of peppermint and coffee, dipped in a mocha glaze and finished with crushed candy canes for both flavor and festive appeal.
The recipe is straightforward and quick. You whisk the dry ingredients in one bowl, mix the wet in another, fold them together, spoon into a doughnut pan and bake — no mixer required. Cake doughnuts come together fast, making this an easy holiday bake. A few tips to ensure the best results:
- Bring ingredients to room temperature so they combine smoothly.
- Sift the cocoa powder to avoid lumps.
- Fold the batter gently and avoid overmixing so the doughnuts stay tender.
The doughnuts are baked in a doughnut pan, eliminating the need for frying. Once cooled you dip them in a glossy chocolate-and-coffee glaze and sprinkle on crushed candy canes for a festive finish. They look as good as they taste — perfect for holiday gatherings or any time you want a chocolatey, minty treat.
Peppermint Mocha Doughnuts
Ingredients
For the Doughnuts
- 3/4 cup all-purpose flour, spooned & leveled
- 1/3 cup cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons melted butter, cooled to room temperature
- 2 teaspoons instant coffee powder (or 1 teaspoon instant espresso powder)
- 1 teaspoon vanilla
- 1/2 teaspoon peppermint extract
- 1/3 cup buttermilk*
For the Glaze
- 1/2 cup semi-sweet or dark chocolate chips
- 2 teaspoons golden corn syrup
- 2 tablespoons butter
- 2 teaspoons milk
- 1/2–1 teaspoon instant coffee powder (or 1/4–1/2 teaspoon instant espresso powder), to taste
- Crushed candy canes, for topping
Instructions
- Preheat the oven to 350°F (175°C). Spray a 6-cavity doughnut pan with non-stick cooking spray. This recipe yields about 8–10 doughnuts; if you have two pans you can bake them all at once, otherwise bake in two batches.
- In a large bowl, whisk together the flour, sifted cocoa powder, baking soda and salt. Set aside. In another bowl whisk the egg, brown and granulated sugars, melted butter, vanilla, peppermint extract, coffee powder and buttermilk until the brown sugar is dissolved and the mixture is smooth.
- Fold the wet ingredients into the dry with a rubber spatula or large spoon just until combined. The batter should be thick — avoid overmixing to keep the doughnuts tender.
- Spoon the batter into the prepared doughnut pan, filling each cavity about 1/2 to 2/3 full. Alternatively, pipe the batter from a zipper-style bag with a corner snipped off. I made a total of nine doughnuts with this batch.
- Bake 8–10 minutes, until the doughnuts are slightly springy to the touch. Let them cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
- While the doughnuts cool, make the glaze. In a small microwave-safe bowl, melt the chocolate chips with butter, milk and coffee powder in 15–20 second bursts, stirring between each burst. Remove when the chocolate is almost melted and whisk until smooth. Dip each cooled doughnut into the glaze and immediately sprinkle with crushed candy canes.
Notes
Nutrition
These peppermint mocha doughnuts combine fudgy chocolate, bright peppermint and a hint of coffee for a seasonal treat that’s easy to make and delightful to share.