Baked Peppermint Mocha Donuts
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Chocolatey, cakey baked peppermint mocha donuts, dunked in a peppermint mocha glaze and covered with festive sprinkles. Breakfast? Dessert? Perfect for holiday entertaining, any time of day!
Now that Halloween is over, we seem to be full steam ahead into the winter holidays. And you know what that means — holiday entertaining. (My favorite!) I don’t know about you, but we seem to have a constant rotation of people in our guest room throughout the winter.
I love having family and friends come to visit. And (obviously) I love to bake, too. So I always try to make something a little special for guests to have in the morning. What could brighten someone’s day more than coming downstairs to a hot cup of coffee and freshly baked donuts? It’s the perfect treat for holiday hosting!
Last year, I partnered with International Delight® to bring you a Peppermint Mocha Bundt Cake, starring International Delight® Peppermint Mocha Coffee Creamer. This year, I’m doing it again — with baked peppermint mocha donuts. Perfect for dunking right into your morning cup of coffee!
I’m going to be honest here, and confess that neither my husband nor I are coffee drinkers. Most of our guests are, however, so we always keep a stocked coffee bar. We pull out our single cup coffee maker, leave out a variety of pods, and make sure we have sugar and cream for our friends.
Around the holidays, I also make sure to stock up on International Delight® Coffee Creamer at Walmart to make that morning cup of coffee extra special. On my most recent visit I picked up two flavors — International Delight® Peppermint Mocha and International Delight® Chocolate Hazelnut (the ultimate holiday must have!) How better to make it feel like the holidays than a splash of seasonal flavor? Stock up to make the merriment last well into the winter.
And since I already have the coffee creamer on hand, I love to bake with it, too. Swapping out the milk in a recipe for your favorite flavor of International Delight® Coffee Creamer is a great (and super easy!) way to bring a little extra flavor into your favorite dessert recipes.
Now, let’s talk about these baked peppermint mocha donuts. Rich and decadent baked chocolate cake donuts, made with a big splash of Peppermint Mocha Coffee Creamer. (Because hello, chocolate + peppermint + mocha = perfect holiday flavor.) Top it off with a dunk in some peppermint mocha glaze and some festive sprinkles or crushed peppermints on top.
Breakfast? Dessert? Yes please — with a big cup of coffee (don’t forget a splash of Peppermint Mocha Coffee Creamer, too – stir a little cheer into your coffee!).
Baked Peppermint Mocha Donuts
Chocolatey, cakey baked peppermint mocha donuts, dunked in a peppermint mocha glaze and covered with festive sprinkles.
For the donuts:
- 3/4 cup International Delight® Peppermint Mocha Coffee Creamer
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 2 tablespoons melted butter
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the glaze:
- 2 cups powdered sugar
- 5 tablespoons International Delight® Peppermint Mocha Coffee Creamer
- sprinkles or crushed peppermints, for topping
- Preheat oven to 350 °F. Spray 12 wells of a donut pan with nonstick spray.
- In a large bowl, whisk together the coffee creamer, sugar, eggs, melted butter, and vanilla, until well combined. Slowly whisk in the flour, cocoa powder, baking soda, and salt, until smooth and no lumps remain. The batter will be quite thick.
- Transfer the batter into a piping bag or a gallon sized freezer bag. Snip off the end and pipe the batter into the wells of the donut pan, filling until approximately 3/4 of the way full.
- Bake for 10 minutes, or until a tester inserted into the center of the donut comes out clean. Remove from the oven and cool in the pan for 10 minutes; then remove to a wire rack to cool completely.
- Once cool, make the glaze. Whisk together the powdered sugar and coffee creamer to form a thick glaze. If the glaze is too thick, add an additional tablespoon of coffee creamer. Dunk the tops of the donuts in the glaze, then return to the wire rack until glaze hardens. Repeat the dunking a second time and top with sprinkles or crushed peppermint before the second coat of glaze dries.
A Bunsen Burner Bakery Original Protocol