Chocolate Peppermint Mochi Donuts (Printable version)

Soft chewy chocolate treats with peppermint, rich glaze, and crushed candy canes for festive flavor.

# What you'll need:

→ Donut Base

01 - 1 cup sweet rice flour (mochiko)
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 1 1/2 teaspoons baking powder
05 - 1/4 teaspoon salt
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 1/4 cup vegetable oil
09 - 1 teaspoon peppermint extract
10 - 1 teaspoon vanilla extract

→ Chocolate Peppermint Glaze

11 - 1 cup powdered sugar
12 - 2 tablespoons unsweetened cocoa powder
13 - 2-3 tablespoons milk
14 - 1/2 teaspoon peppermint extract

→ Topping

15 - 1/3 cup crushed peppermint candies or candy canes

# Directions:

01 - Preheat oven to 350°F. Thoroughly grease a nonstick donut pan with cooking spray or oil.
02 - In a large mixing bowl, whisk together sweet rice flour, granulated sugar, cocoa powder, baking powder, and salt until fully incorporated.
03 - In a separate bowl, whisk eggs, milk, vegetable oil, peppermint extract, and vanilla extract until the mixture is uniform and slightly frothy.
04 - Pour the wet mixture into the dry ingredients. Stir gently until a smooth, thick batter forms without any dry pockets.
05 - Transfer batter to a piping bag or use a spoon to distribute evenly into donut pan cavities, filling each about three-quarters full.
06 - Bake for 15-18 minutes until donuts spring back when lightly touched. Cool in pan for 5 minutes, then carefully remove to wire rack.
07 - Whisk powdered sugar, cocoa powder, 2 tablespoons milk, and peppermint extract until smooth. Add remaining milk as needed to achieve thick, pourable consistency.
08 - Dip the top of each cooled donut into glaze, allowing excess to drip off. Immediately sprinkle with crushed peppermint candies. Let set for 15 minutes before serving.

# Expert Advice:

01 -
  • The texture is something magical — chewy and soft like mochi but with the comfort of a baked chocolate donut
  • That chocolate peppermint combo hits different when it's fresh from your own oven
  • They're naturally gluten free but nobody will notice or care because they taste this good
02 -
  • These donuts are best the first day but will keep in an airtight container for 2 days
  • The glaze will set better if the donuts are completely room temperature before dipping
  • Sweet rice flour is different from regular rice flour — look for mochiko specifically
03 -
  • Use a piping bag or zip top bag with the corner cut off to fill the donut cavities — it's so much less messy than using a spoon
  • Crush your candy canes inside a heavy zip top bag with a rolling pin to control the size of the pieces

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