Go Back

Peppermint Mocha Donut Recipe

Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8



  • 1 cup Flour
  • 1/2 cup Sugar
  • 1/4 cup Cocoa Powder
  • 1 tbsp Expresso Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Vanilla Extract
  • 1 Egg
  • 6 tbsp Sour Cream
  • 2 tbsp Double Strength Coffee (I used cold brewed)
  • 2 tbsp Mocha Coffee Creamer
  • 1/4 cup Vegetable Oil


  • 2 cups Powdered Sugar
  • 4 tbsp Milk
  • 1/4 tsp Peppermint Extract
  • Crushed Candy Canes


  1. Preheat oven to 375 degrees. Lightly grease donut pans (this one is my favorite!). Set aside.

  2. Combine flour, sugar, cocoa powder, espresso powder, and baking soda. Stir gently to combine.

  3. In a small bowl, beat together the vanilla, egg, sour cream, coffee, coffee creamer and oil. Stir wet ingredients into the dry ingredients and mix until just combined.

  4. Transfer batter to a large ziploc bag. Cut off the corner and, using like a pastry bag, pipe donut batter into the donut pan. Bake in preheated over for 8-10 minutes. Let cool completely.

  5. Combine powdered sugar, 3 Tbsp milk and peppermint extract in a bowl. Whisk until smooth. Add additional milk as necessary to reach desired consistency. Dip donuts into glaze and sprinkle with crushed candy cane pieces.