Baked Chocolate Donuts with Chocolate Peppermint Glaze

December 20, 2013

Baked Chocolate Donuts with Chocolate Peppermint Glaze | One Hungry Mama

For someone as obsessed with donuts as I am, it sure did take me a long time to create my own donut recipe. But once I finally whipped up these Baked Apple Donuts there was no turning back. Now, lucky for you, I can’t stop!

Baked Chocolate Donut recipe with Peppermint Chocolate Glaze | One Hungry Mama

These baked Chocolate Donuts with Chocolate Peppermint Glaze, my latest donut creation, make a decadently delicious holiday treat. Whip them up on Christmas Eve morning—they take 30 minutes from start to finish—or serve them as a surprise winter break dessert one night next week. Even better, get the kids in the kitchen and turn this simple, two bowl recipe into a family project. Can you think of a better way to spend a wintry afternoon?

I’ve tried these donuts with both a plain and peppermint flavored standard glaze.

Glazed Candy Cane Chocolate Donuts | One Hungry Mama

Both versions are delicious, but the chocolate peppermint glaze takes the cake or, um, doughnut, so to speak. To make these super festive, crush up candy canes and sprinkle them over the donuts before the glaze dries completely—or have the kids do it.

Decorating Baked Chocolate Donuts | One Hungry Mama

It’s like peppermint magic pixie dust.

Baked Chocolate Donuts with Chocolate Peppermint Glaze
(Can be shared with kids 12+ mos)*
Makes about 1 dozen

For the donuts:
Butter or cooking spray, for greasing pan
1 cup flour
1/2 cup granulated sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon espresso powder (optional)
1/4 cup milk, warmed
1/2 cup canola or vegetable oil
8 tablespoons plain Greek yogurt
1 large egg, room temperature
1 teaspoon vanilla

For the chocolate peppermint glaze
1 1/2 cups powdered sugar
4 tablespoons unsweetened cocoa powder
3 tablespoons milk
1/2 teaspoon pure peppermint extract

1. Preheat oven to 350 degrees. Lightly grease a donut pan and set aside. To make the donuts: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, salt, baking soda, and espresso powder until there are no lumps; set aside.

2. In a medium bowl, whisk together milk, oil, yogurt, egg, and vanilla.

3. Using a wooden spoon or silicone spatula, mix the wet ingredients into the dry until well combined.

4. Fill each well of the donut pan until about 3/4 full and bake for 10 minutes. Remove from oven and allow donuts to cool in pan for 5 minutes before transferring them to a wire rack where they can cool completely.

5. In the meantime, make the glaze: In a medium bowl, whisk together powdered sugar, cocoa powder, milk, and peppermint extract until smooth. You should get a nice, silky drip when you lift the whisk out of the bowl. If necessary, add a little more milk to make the glaze something into which you can dip donuts, but be careful not to make it too thin.

6. Dip the smooth side of each donut into the glaze and twist to get a nice, thick cover. Place the dipped donuts on a wire rack, glazed side up, to allow the glaze to harden. Serve as soon as it does!

*Note: While there is nothing in this that is unsafe for younger eaters, I recommend these beginning at 12-months-old due to the high sugar content. No matter how old your little eaters, be sure to serve age appropriate portions. A little of these sweet treats goes a long way for wee ones!

5 Responses

  1. Rachel says:

    This sounds amazing! I’m lactose intolerant and am wondering if I could omit the Greek yogurt and it still work out? Thank you!

  2. One Hungry Mama says:

    Hi, Rachel: you’ll want to substitute something for the yogurt to maintain the same level of moisture. And it should be something that’s about the same consistency if you want to keep it a 1-to-1 substitute. I’d go with applesauce in this case. If it’s easy to find and affordable by you, I’ve seen lactose free yogurts. You can also use a non-dairy yogurt, pureed silken tofu or mashed banana (though I’m a little bit nervous about bananas having too much flavor).

    Let me know what you end up trying and how it works out! Sxo

  3. Rachel says:

    I made them with the applesauce and it worked perfectly! Thank you so much for your advise and such a great recipe!!

  4. Dylan J says:

    I noticed that you missed the unit of measure for the oil. The recipe says “1/2 canola or vegetable oil.” What should it be?

  5. One Hungry Mama says:

    sorry about that dylan! 1/2 cup. the recipe is fixed.

Leave a Reply