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Mini Chocolate Peppermint Donuts

Chocolate Peppermint Mini Cake Donuts

A chocolate cake batter donut with a powdered sugar glaze topped with crushed candy canes.
Course Breakfast
Cuisine American
Keyword chocolate, donuts, peppermint
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


For the donut batter

  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 cup all purpose flour
  • cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup cooking oil vegetable, canola, sunflower
  • 1 large egg
  • ½ cup whole milk
  • ¼ teaspoon peppermint extract or a couple drops peppermint oil
  • ½ cup hot water

For the glaze

  • water
  • powdered sugar

For the topping

  • One box of candy cane crushed


  • Preheat the oven to 350 degrees
  • Start by mixing together the brown sugar, sugar, flour, cocoa powder, baking powder, baking soda, and salt in the bowl of a stand mixer.
  • In another bowl combine the oil, egg, and milk, stir to combine.
  • With the mixer running, slowly add the liquid to the dry ingredients, when just combine, slowly pour in the hot water. Then add the peppermint. You can taste to make sure you have the right strength if you like. The batter will be thin, don't worry that is what you want.
  • Spray very well your mini donut or muffin pan. Add enough batter to come about ½ to ⅔ ups. If using a min donut pan, don't go above the grove that makes the hole.
  • Bake for 10 to 12 minutes until a tooth pick comes out clean.
  • Wait for at least 10 minutes before de-panning. They should come out easily if you sprayed the pans enough. Allow to finish cooling on a rack before glazing.
  • Make your glaze by mixing powdered sugar and water until the right consistency. Dip the donuts in the glaze. Then immediately into a bowl of crushed candy cane. Allow the donuts to sit for a few minutes for the glaze to harden before enjoying.