Irresistible Chocolate Peppermint Donuts Bake in 30 Minutes

There’s something magical about holiday baking that turns even the simplest recipes into cherished traditions. In our house, Chocolate Peppermint Donuts became an instant Christmas morning favorite the first time I made them – the kitchen filled with the cozy scent of rich cocoa and cool peppermint, making everyone gather around the oven in anticipation. I’ll never forget my kids’ faces when they saw those donuts glistening with chocolate glaze and sparkling candy cane crumbs. Now, these festive treats are as much a part of our holiday as unwrapping presents. They’re the perfect blend of indulgence and nostalgia, just like my chocolate peppermint bread, but in adorable, shareable donut form.

Why You’ll Love These Chocolate Peppermint Donuts

Oh, where do I even start? These donuts are pure holiday joy in every bite. First, that magical combo of rich chocolate and cool peppermint just screams Christmas morning. Then there’s the texture – soft, cakey donuts with that satisfying crunch from the candy cane sprinkles. But here’s the real kicker: they’re ridiculously easy to make (even if you’re still half-asleep from wrapping presents). Whip them up the night before, and you’ve got a festive breakfast that’ll make everyone feel like it’s Christmas morning at the North Pole.

Ingredients for Chocolate Peppermint Donuts

Gathering these ingredients is like collecting little bits of holiday magic – each one plays a special role in creating these festive treats. You’ll need two main components: the donut batter and that luscious chocolate ganache that makes them shine. And trust me, a good donut pan is worth its weight in gold here – I’ve had my trusty Nordic Ware pan for years and it never lets me down!

Donut Batter

• 1 cup all-purpose flour (120g)
• 1/2 tsp baking soda (9g)
• 1/2 tsp baking powder (2g)
• 2 tbsp cocoa powder (14g, unsweetened)
• 1/3 tsp salt (2g)
• 1/4 cup vegetable oil (60mL)
• 1 cup white sugar (200g)
• 1 egg
• 1/2 cup coffee (118mL)
• 1 tsp vanilla extract (5mL)
• 2 tbsp sour cream (30g)
• 1/4 cup crushed candy cane (50g)

Chocolate Ganache

• 1/2 cup heavy cream (118mL)
• 3/4 cup semisweet chocolate chips (172g)
• 1/3 cup crushed candy canes (66g) – for topping

Ingredient Notes & Substitutions

That coffee in the batter? It’s my secret weapon – just a half cup makes the chocolate flavor sing without tasting like coffee at all. If you’re out of candy canes, 1/4 tsp peppermint extract works too (but go easy – it’s strong!). For dairy-free, swap the cream with coconut milk and use dairy-free chocolate. And when crushing candy canes, don’t go too fine – you want those pretty little red and white flecks to show!

How to Make Chocolate Peppermint Donuts

Alright, let’s get baking! These chocolate peppermint donuts come together faster than you can say “Santa’s coming!” I’ve made this recipe dozens of times, and here’s exactly how I get those perfect, festive donuts every single time.

1. Prep your pan: First things first – preheat that oven to 325°F and give your donut pan a good butter-and-flour treatment. Nothing’s worse than beautiful donuts stuck in the pan!
2. Mix the dry team: Grab a medium bowl and sift together your flour, baking soda, baking powder, cocoa powder, and salt. Sifting isn’t just for show – it makes these donuts incredibly light and airy.
3. Whisk the wet crew: In another bowl, whisk together the oil, sugar, egg, coffee, vanilla, and sour cream until they’re best friends. The coffee? Trust me, you won’t taste it – it just makes the chocolate flavor richer.
4. Bring them together: Pour your wet ingredients into the dry and whisk just until combined. Then gently fold in those crushed candy canes – you want little bursts of peppermint in every bite!
5. Pipe it right: Here’s my secret weapon – use a piping bag to fill the donut cavities. No piping bag? No problem! A ziplock with the corner snipped off works great. Fill each cavity about 3/4 full – they’ll puff up beautifully. I learned this trick from my apple fritter donut experiments.
6. Bake to perfection: Pop them in the oven for 10-14 minutes. You’ll know they’re done when a toothpick comes out clean and the donuts spring back when lightly pressed.
7. Make the magic glaze: While the donuts cool, heat the cream and chocolate in a double boiler until melted. Let it cool slightly – this is crucial! Too hot and it’ll slide right off; too cold and it won’t coat nicely.
8. Dip and decorate: Once the donuts are completely cool, dip the tops in the ganache and immediately sprinkle with more crushed candy canes. The contrast of smooth chocolate and crunchy peppermint is everything!

Pro Tips for Perfect Chocolate Peppermint Donuts

After years of holiday baking (and a few donut disasters!), here are my can’t-live-without tips:

First, use room temperature eggs – they incorporate so much better into the batter. Second, don’t skip sifting those dry ingredients! It makes all the difference in texture. And third, I always make extra ganache – because let’s be honest, who doesn’t love extra chocolate? Plus, it’s perfect for drizzling over the donuts just before serving.

The best part? These donuts taste even better the next day as the flavors meld together. Just try not to eat them all at once!

Make-Ahead and Storage Tips

Here’s the best part about these chocolate peppermint donuts – they’re perfect for getting ahead of the holiday rush! I always make unglazed batches and freeze them for up to a month – just wrap them tight in plastic wrap or toss them in an airtight container. When that Christmas morning craving hits, pop them in the microwave for 10 seconds to thaw before glazing. Already glazed? They’ll keep beautifully for 2 days in an airtight container at room temperature. Pro tip: Sprinkle fresh candy cane bits right before serving to keep that festive crunch!

Serving Ideas for Chocolate Peppermint Donuts

Nothing says “holiday breakfast” like a platter of these chocolate peppermint donuts paired with steaming mugs of hot cocoa or spiced coffee. I love arranging them on a festive platter surrounded by fresh cranberries and pine sprigs for that extra Christmas touch. They’re perfect alongside other brunch favorites like my easy breakfast casseroles or fruit salad – the rich chocolate and cool peppermint balance out savory dishes beautifully. For a real showstopper, stack them on a cake stand with powdered sugar “snow” dusted over the top!

Nutritional Information

Just between us, these chocolate peppermint donuts are definitely a holiday treat – but I always believe in enjoying the season’s indulgences! Nutritional values are estimates and vary by ingredients/brands, but here’s the basics per donut: about 220 calories, 18g sugar, and 10g fat. Think of it as a delicious way to fuel up for opening presents!

Chocolate Peppermint Donuts FAQs

I get so many questions about these festive donuts – here are the ones I hear most often!

Can I use peppermint extract instead of candy canes?

Absolutely! Just go easy – start with 1/4 teaspoon of extract mixed into the batter. Peppermint extract is powerful stuff! I still recommend keeping some crushed candy canes for topping though – that crunch and festive look can’t be beat.

How do I prevent ganache from dripping everywhere?

Patience is key here! Let the ganache cool for about 5 minutes after melting – it should still be pourable but not runny. And make sure your donuts are completely cool before dipping. I learned this the hard way after my first batch looked like chocolate waterfalls!

Can I bake these as muffins instead?

You sure can! Just fill muffin cups halfway and bake at 350°F for 18-22 minutes. They make adorable mini peppermint chocolate cakes – perfect for holiday brunches when you want individual servings. The baking time might vary slightly depending on your oven, so keep an eye on them.

More Holiday Breakfast Ideas

If you loved these chocolate peppermint donuts, wait until you try my other holiday breakfast favorites! My overnight French toast casserole is perfect for feeding a crowd, while the cinnamon roll honeybun cheesecake will make your Christmas morning extra special. Trust me, once you start baking for the holidays, you won’t want to stop!

Chocolate Peppermint Donuts

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• Author: Emma
• Total Time: 29 min
• Yield: 12 donuts 1x
• Diet: Vegetarian

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Description

Festive donuts with chocolate glaze and crushed candy canes, perfect for holiday mornings.

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Ingredients

Scale 1x2x3x

• 1/2 cup heavy cream (118mL)
• 3/4 cup semisweet chocolate chips (172g)
• 1/3 cup crushed candy canes (66g)
• 1 cup all-purpose flour (120g)
• 1/2 tsp baking soda (9g)
• 1/2 tsp baking powder (2g)
• 2 tbsp cocoa powder (14g, unsweetened)
• 1/3 tsp salt (2g)
• 1/4 cup vegetable oil (60mL)
• 1 cup white sugar (200g)
• 1 egg
• 1/2 cup coffee (118mL)
• 1 tsp vanilla extract (5mL)
• 2 tbsp sour cream (30g)
• 1/4 cup crushed candy cane (50g)

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Instructions

1. Preheat oven to 325°F. Butter and flour the donut pan.
2. In a medium bowl, sift together all the dry ingredients.
3. Whisk the dry ingredients.
4. In a separate bowl, mix the wet ingredients. Pour wet into dry. Whisk until combined. Stir in the crushed candy cane.
5. Pipe the batter into the prepared pan.
6. Bake for 10 to 14 minutes or until a toothpick comes out clean. Cool on a rack.
7. For the ganache, heat cream, chocolate, and peppermint extract in a double boiler until melted. Whisk and set aside to cool.
8. Dip cooled donuts in the ganache and sprinkle with crushed candy cane.

Notes

• Use a piping bag for even batter distribution.
• Let ganache cool slightly before dipping to avoid drips.

• Prep Time: 15 min
• Cook Time: 14 min
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 donut
• Calories: 220
• Sugar: 18g
• Sodium: 120mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg

Keywords: chocolate peppermint donuts, holiday breakfast, Christmas brunch, festive donuts