Peppermint Mocha Baked Donuts

So tomorrow is Christmas EVE! Where did the time go?

Peppermint Mocha Baked Donuts | Healthy Exposures

It truthfully didn’t hit me that Christmas  was almost here until Monday. I’m not sure if it was the big move or what but it took me a while to get into the Christmas spirit. So I’ve been making up for it this week by listening to all the Christmas music and baking like a mad woman. Starting with these peppermint mocha baked donuts! Peppermint Mocha Baked Donuts | Healthy Exposures

Do you own a donut pan yet? If not, you totally need to get one. First of all, they are super cheap (Mine was like 10 bucks). And second of all, when you make baked donuts they only have to cook for like 8-10 minutes. Giving you more time to do other fun holiday stuff. Peppermint Mocha Baked Donuts | Healthy Exposures

These donuts and cakey, fluffy, and chocolatey, with a hint of peppermint and espresso powder. It’s your favorite holiday drink in donut form. What’s not to love? Peppermint Mocha Baked Donuts | Healthy Exposures

I think these would be excellent for your Christmas morning breakfast or snack, along with a great big cup of coffee.

Peppermint Mocha Baked Donuts

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6 donuts


Dry Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup sugar
  • 2 tsp espresso powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet ingredients

  • 1/2 cup buttermilk*
  • 1 large egg
  • 3 tbsp butter, melted and cooled
  • 1/2 tsp vanilla extract
  • 1/4 tsp peppermint extract


  • 1 cup powdered sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp espresso powder
  • 3 tbsp milk
  • crushed candy canes, for topping


  1. Preheat the oven to 400. Grease a regular donut pan and set aside.

  2. In a large bowl whisk together all of the dry ingredients. In another medium bowl combine the wet ingredients. Add the wet to the dry and mix until combined. Do not overmix.

  3. Add the mixture to a piping bag or a zip lock bag and pipe the donut mixture into the donut pan. 

  4. Bake for 7-8 minutes. The donuts are done when you can push your finger down on them and they spring back. Let the donuts sit in the pan for 1 more minute before flipping onto a wire rack to cool. 

  5. Meanwhile, make the glaze by whisking together the powdered sugar, cocoa powder, espresso powder, and milk. Add more milk 1 tbsp at a time if it is too thick. 

  6. Dip each donut into the glaze and sprinkle the candy canes on top. Let the glaze dry for a bit and enjoy! 

  7. * I make my own buttermilk by adding 1 tsp of apple cider vinegar to the milk and letting it sit for 5 minutes. 

Peppermint Mocha Baked Donuts | Healthy Exposures

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