Chocolate Peppermint Mochi Donuts

My tiny apartment kitchen smelled like chocolate and Christmas morning the first time I made these. The peppermint wasn't planned — I'd grabbed the wrong extract bottle in my haste and decided to lean into the accident. My roommate wandered in, drawn by the scent, and we ended up eating three warm donuts straight from the rack while they were still too hot to touch properly.

Last December, I brought a batch to a holiday gathering and watched them disappear in under ten minutes. Someone asked if I'd bought them from a specialty bakery, which felt like the best compliment I could have gotten. Now they're my go to when I want to bring something festive that doesn't require hours of work.

Ingredients

• Sweet rice flour (mochiko): This is what gives the donuts that signature chewy texture — regular flour won't give you the same result
• Unsweetened cocoa powder: Use a good quality one here since it's the main chocolate flavor in the donut
• Peppermint extract: A little goes a long way, so measure carefully unless you want them to taste like toothpaste
• Candy canes: Crush them yourself for bigger festive pieces that look beautiful on top

Instructions

Get your oven ready:

Preheat to 350°F and grease your donut pan well — the first time I made these, I got lazy with the greasing and spent twenty minutes prying stuck donuts out

Whisk the dry ingredients:

Mix the sweet rice flour, sugar, cocoa powder, baking powder and salt in a large bowl until everything is evenly combined

Combine the wet ingredients:

In another bowl, whisk the eggs, milk, oil, peppermint extract and vanilla until smooth

Mix the batter:

Pour the wet ingredients into the dry and stir until you have a smooth, thick batter — it will look a bit glossy

Fill the pan:

Spoon or pipe the batter into each donut cavity, filling them about three quarters full

Bake them:

Bake for 15 to 18 minutes until they spring back when you press them gently

Cool slightly:

Let them sit in the pan for 5 minutes before moving them to a wire rack — they're delicate when hot

Make the glaze:

Whisk powdered sugar, cocoa powder, 2 tablespoons milk and peppermint extract until smooth, adding more milk if needed

Dip and top:

Dip each cooled donut in the glaze, let excess drip off, then immediately sprinkle with crushed candy canes

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My sister called me the day after her holiday party demanding the recipe. She said she'd been dreaming about the texture — that perfect bounce between cake and mochi that makes these so addictive. Now we both make them every December, and it's become our little baking tradition even though we live states apart.

The Secret To Perfect Texture

Don't overmix the batter or the donuts can become tough. Just stir until everything comes together and no dry flour remains. The batter should be thick and glossy, not runny like regular donut batter.

Making Them Ahead

You can bake the donuts a day ahead and store them without glaze. Glaze them right before serving — they'll taste fresh and the candy cane topping will stay crunchy instead of getting soft from the moisture.

Serving Ideas

These are perfect with a cup of hot chocolate or coffee on a cold morning. The peppermint isn't overwhelming, so they work for breakfast or dessert. Serve them on a pretty plate with some extra candy canes on the side for decoration.

• Try drizzling melted white chocolate over the glaze for an extra festive touch
• If you don't like peppermint, swap it for almond or orange extract
• Warm them for 10 seconds in the microwave before serving if they've been sitting out

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There's something about biting into a warm, chewy chocolate donut with that hint of peppermint that just feels like the holidays. Hope these bring some joy to your kitchen too.

Recipe Questions & Answers

→ What makes these donuts chewy?

The chewy texture comes from sweet rice flour (mochiko), a Japanese ingredient that creates the signature mochi consistency. This gluten-free flour produces a soft, springy texture unlike traditional wheat-based donuts.

→ Can I make these without a donut pan?

Yes, you can use a muffin tin instead. The baking time may need adjustment—start checking at 15 minutes. The shape will be more like muffins, but the taste and chewy texture remain the same.

→ How should I store these donuts?

Store in an airtight container at room temperature for up to 2 days. The glaze may soften over time, so it's best to add the candy cane topping right before serving if making ahead.

→ Can I freeze these donuts?

Yes, freeze unglazed donuts in a freezer-safe bag for up to 3 months. Thaw at room temperature, then glaze and top with crushed candy canes before serving for best texture.

→ What can I substitute for peppermint extract?

Almond extract works beautifully for a different flavor profile. You could also use vanilla extract alone, or try mint extract for a less intense mint flavor than peppermint.

→ Is sweet rice flour the same as regular rice flour?

No, sweet rice flour (also called glutinous rice flour or mochiko) is different from regular rice flour. It's made from sticky short-grain rice and is essential for achieving the chewy mochi texture.