Peppermint Mocha Baked Donuts are my go-to when I want a chocolatey breakfast treat that still feels a little special. They’ve got that cocoa + coffee flavor I never get tired of, plus a cool hit of peppermint that keeps them from tasting heavy.

I really like that these are baked, not fried, so they’re quick and low-stress, but still come out tender. The glaze is a simple peppermint mocha situation that sets up nicely, and the crushed candy on top gives just enough crunch.

For me, these are especially good on a holiday brunch spread, but I’ll happily make them on a random weekend too. They’re great with a mug of coffee, and they look right at home on a cookie tray or dessert table.

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Why You’ll Love This Recipe

Fast and easy: No yeast, no frying, no waiting around. You can have a fresh batch on the table quickly.

Real mocha flavor: Cocoa and espresso powder give you that coffee-shop taste without needing brewed coffee in the batter.

Holiday worthy: Peppermint glaze plus crushed candy canes makes them feel right for December mornings and Christmas brunch.

Donut-pan reliable: The batter bakes up evenly and the donuts hold their shape well, which I appreciate with baked donuts.

Easy to tweak: You can dial the peppermint up or down, use butter instead of oil, or swap toppings based on what you have.

Key Ingredients

Donut Batter

All-purpose flour: I use regular flour here. Spoon and level it if you tend to pack flour into the cup.
Granulated sugar: Keeps these sweet in a straightforward way. Brown sugar can change the texture a bit, so I stick with white sugar for this one.
Unsweetened cocoa powder: Any unsweetened cocoa works. If you like a darker chocolate flavor, a Dutch-process cocoa is nice here too.
Baking powder: This is what gives you that quick lift in the oven. Make sure it’s fresh.
Baking soda: Helps the donuts rise and also works with the buttermilk. Don’t skip it.
Salt: Makes the chocolate and coffee taste more like themselves. A little goes a long way.
Instant espresso powder: This is the easiest way to get a clear coffee flavor without thinning the batter. Instant coffee works in a pinch, but espresso powder tastes better.
Buttermilk: I love buttermilk in baked donuts because it keeps them tender. If you don’t have it, whole milk with a little lemon juice works well.
Eggs: Helps the donuts set and keeps the crumb from getting too fragile. Use large eggs if you can.
Vegetable oil: Oil keeps baked donuts soft, even after they cool. Melted butter is great too if you want a richer flavor.
Vanilla extract: Rounds out the cocoa and coffee. I wouldn’t leave it out.
Peppermint extract: Go light if you’re sensitive to mint. Peppermint extract can take over fast.

Peppermint Mocha Glaze

Powdered sugar: This is your base for a smooth glaze that sets. If it’s lumpy, sift it first.
Unsweetened cocoa powder: Adds that chocolate layer to the glaze so it tastes like peppermint mocha, not just minty sugar.
Instant espresso powder: A little here makes the glaze taste more “mocha” than plain chocolate. Totally worth it.
Milk: Use whatever milk you have. I usually go with whole milk because it makes the glaze a little creamier.
Peppermint extract: This is where the mint pops. Start small and add more only if you want it stronger.
Salt: Just a pinch keeps the glaze from tasting flat.

Topping

Crushed peppermint candies or candy canes: I like a mix of small and medium pieces so you get crunch without it feeling like you’re biting rocks.
Mini chocolate chips (optional): Not required, but they’re nice if you want more chocolate on top. Regular chips work too, they just don’t stick as neatly.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F and grease a standard donut pan well so the donuts release cleanly.
Mix the dry ingredients: In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder until everything looks evenly mixed.
Mix the wet ingredients: In a medium bowl, whisk the buttermilk, eggs, vegetable oil, vanilla extract, and peppermint extract until smooth.
Combine the batter: Add the wet mixture to the dry mixture and stir just until combined. Stop as soon as you don’t see dry streaks of flour.
Fill the pan: Pipe or spoon the batter into the donut pan, filling each well about three-quarters full so they have room to rise.
Bake: Bake for about 10 minutes, or until the donuts spring back when lightly pressed.
Cool: Cool the donuts in the pan for 5 minutes, then transfer them to a rack and let them cool completely before glazing.
Make the glaze: Whisk the powdered sugar, cocoa powder, espresso powder, milk, peppermint extract, and a pinch of salt until smooth and thick but pourable. Add milk by the teaspoon if it needs thinning.
Glaze and top: Dip the cooled donuts into the glaze, set them back on the rack, and immediately sprinkle on crushed peppermint and optional mini chocolate chips.
Let set: Let the glaze set for 10 to 15 minutes before serving so it doesn’t smear all over your fingers.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Don’t overmix the batter. Stir just until you don’t see dry flour. Overmixing is what makes baked donuts turn a little tough.

Grease the donut pan well. Even if your pan is nonstick, a good coating helps, especially with the sugar in the batter. The edges like to grab on.

Use a piping bag if you can. It keeps the tops neat and makes it easier to fill each well evenly. A zip-top bag with the corner snipped off works fine.

Let the donuts cool completely before glazing. If they’re warm, the glaze will slide off and get thin. Cool donuts give you that thicker coating that actually stays put.

Go easy on peppermint at first. Peppermint extract is strong and it’s easier to add more than to fix an overly minty batch. If you want it milder, cut it back a little.

Simple tweaks

Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.

Serving Suggestions

Coffee or espresso: These are great with a strong cup of coffee. I like them with a latte if I’m leaning into the whole mocha thing.
Hot chocolate: For a holiday breakfast spread, hot chocolate makes sense with the peppermint topping. A pinch of cinnamon in the mug is nice too.
Fresh fruit: A bowl of raspberries or sliced strawberries is a good side if you want something fresh on the plate. Citrus is nice too, especially oranges.
Yogurt: Plain or vanilla Greek yogurt works well alongside these for brunch. It’s an easy way to make the plate feel a little more filling.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Store baked donuts airtight at room temperature for up to 2 days. After that, I move them to the fridge so they don’t get stale as quickly.

Refrigerate for up to 4 days in a covered container. The glaze will firm up more when chilled, which is totally fine.

If you want to make this recipe ahead, I like baking the donuts the day before and glazing them the next day. The topping looks best when it’s added right after glazing.

To refresh one, a quick 8 to 10 seconds in the microwave helps soften the donut again. I usually do that only for unglazed donuts, or I warm them very gently.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Can I make these without buttermilk?

Yes. Mix whole milk with 1 tablespoon of lemon juice and let it sit for a few minutes, then use it like buttermilk. I do this all the time when I don’t want to buy a full carton.

Can I use melted butter instead of vegetable oil?

You can. Melted butter gives a richer flavor, but the donuts may firm up a little more after they cool compared to oil. Both work, so it mostly depends on what you like.

How do I know when baked donuts are done?

I go by touch more than color here. They’re done when the tops spring back when lightly pressed and you don’t see wet batter on the surface.

Can I make the peppermint flavor milder?

Definitely. Reduce the peppermint extract in the batter and/or glaze, and let the crushed candy cane do most of the mint work. I’d rather start mild and adjust next time.

Can I make the mocha flavor stronger?

Yes. Add 1 to 2 tablespoons of hot coffee to the glaze for a stronger coffee taste (and just reduce the milk a little so it stays thick). You can also bump up the espresso powder slightly if you want it bolder.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Peppermint Mocha Baked Donuts

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Prep Time: 15

Cook Time: 10

Total Time: 25

Serving Size: 12

Baked chocolate coffee donuts with peppermint glaze and crushed candy topping