Hand-held and delicious these Chocolate Peppermint Donut Holes are a quick, easy and tasty holiday breakfast or dessert recipe.
So I’ve been the biggest donut lover for years now. My husbands coworkers used to call me the donut lady because I would ALWAYS make donuts and donut holes and send them to work with him, they even used to put orders in for all the fun flavors.
Now whether you spell them donuts or doughnuts we all know that there are so many different types out there Now I love to make baked donuts, just for the simple fact of that they’re easy and quick. And if you know me, I love quick and easy treats.
Now I have strayed from the baked version before to make these French Crullers which are one of my faves but usually I stick to what I know and these Chocolate Peppermint Donuts are what this girl knows and does best.
So these donut holes are made in a mini muffin tin. So I guess you could call them mini muffins as well, but I’m going to stick with donuts in this case. It uses one of my favorite donut recipes that I use over and over again for the base of a lot of my donuts but this time I added some much-needed cocoa powder.
They are dipped in a smooth chocolate glaze that is utterly amazing that’s spiked with a little bit of peppermint extract and then they are sprinkled with chopped up bits of candy cane, which you can buy at the store already crushed for you, how convenient!
If you’re looking for a fun, flavorful breakfast or dessert this holiday season…or anytime really because mint is amazing; then these Chocolate Peppermint Donut Holes are calling your name. Go. Make. Now and DEVOUR, you won’t be sorry!
Chocolate Peppermint Donut Holes
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup sugar
- 1 egg
- 6 Tbs milk
- 1 Tbs butter melted
- 1 tsp vanilla
Icing:
- 7 Tbs butter melted
- 2 Tbs cocoa powder
- 1 tsp peppermint extract
- 3 Tbs milk
- 2 cups powdered sugar
- 1/2 cup crushed candy cane pieces
Instructions
- Preheat oven to 400.
- Spray a 24 count mini muffin pan with non-stick cooking spray, set aside.
- In medium bowl, whisk together your flour, cocoa powder, baking powder, salt and sugar.
- Add in your egg, sour cream, milk, butter and vanilla and stir until blended.
- Add your donut batter to a piping bag and snip the tip off.
- Pipe into prepared pan about 1/2 way full.
- Bake for about 10 minutes, remove from oven and let cool.
- Meanwhile to make your icing, mix together your melted butter, cocoa powder and vanilla until combined.
- Slowly whisk in your powdered sugar to ensure no lumps (if it appears too thick, microwave it for about 30 seconds).
- Dip your cooled donut holes in icing and sprinkle with candy cane pieces.
- Let sit for about 10 minutes to harden.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Linda Christianson
Is there sour cream in this recipe? #4 of instructions says to add sour cream but its not listed in ingredients list.
Tornadough Alli
Hi Linda, there is 1/4 Cup. I’m going to change it ASAP!
joan
your ingredients for the recipe does not state how much sour cream
Tornadough Alli
There’s 1/4 cup. I’ll hopefully have it fixed soon!