Chocolate Peppermint Donuts
Chocolate Peppermint Donuts will give your holiday dessert table all the festive feels. Rich and chocolaty, these baked donuts are dipped in a schnapps-spiked glaze then decorated with crushed candy canes. Moist, delicious and minty they're the perfect treat for Christmas.
Equipment
- 6 cavity donut pan
Ingredients
Chocolate Donuts
- 1 cup all-purpose flour unbleached
- 1/4 cup natural unsweetened cocoa powder 100% cacao
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup dark brown sugar packed
- 1 large egg room temperature
- 1/3 cup milk room temperature
- 1/4 cup Greek yogurt room temperature
- 2 Tbsp unsalted butter melted
- 1 tsp vanilla pure
Peppermint Schnapps Glaze
- 1 cup dark chocolate chips
- 1/3 cup heavy whipping cream
- 2 Tbsp peppermint schnapps
Garnish
- 2 candy canes crushed
Instructions
Chocolate Donuts
- Preheat oven to 350 degrees. Grease donut pan with olive oil and set aside.
- Sift flour, cocoa powder, baking powder, baking soda and brown sugar together in a large bowl.
- In a separate bowl whisk egg, milk, yogurt, melted butter and vanilla until combined.
- Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing. Note: Batter will be thick.
- Pipe batter into donut pan, evenly distributing between the six cavities.
- Bake for 9 minutes. Donuts are done when tops spring back when pressed by a fingertip.
- Cool donuts in pan for 3 minutes then remove to a wire rack to cool completely.
Peppermint Schnapps Glaze
- Place chocolate chips in a heat safe bowl. Set aside.
- In a small saucepan, bring heavy whipping cream to a simmer over medium heat.
- Pour hot cream over chocolate chips and allow the mixture to sit undisturbed for 5 minutes. After the chocolate has melted add peppermint schnapps and stir until smooth.
Assembly
- Dip donut tops into glaze then decorate with crushed candy canes.
- Donuts tastes best the day they are made but can be covered and stored at room temperature up to 2 days.