Frosted Peppermint Dark Chocolate Cake Donuts
Living here in Germany, I don't get the opportunity to eat very many cake donuts. Last week, the commissary bakery was selling a glazed chocolate cake donut that was pretty yummy. And now... I can't get them off my mind.
So my cake donut obsession and my current peppermint obsession came together today to make my first peppermint recipe of the season! Baked glazed peppermint dark chocolate cake donuts! NOM!
The recipe is a simple one. Two bowls, one whisk and just a little bit of mixing are necessary to make a thick, fudge brownie type batter that will get piped into a donut pan and baked to puffy, cakey perfection.
Instead of a typical glaze, I wanted a thicker frosting. So, I made my vanilla buttercream and made it a little smoother than I would if I were frosting a cupcake by adding more heavy cream. After frosting each donut, I topped them with crushed peppermint candy canes! YUMMM!
Enjoy!
Frosted Peppermint Dark Chocolate Cake Donuts
Ingredients
Donuts
- 2 cups flour
- ½ cup dark chocolate cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup light brown sugar, packed
- 2 eggs
- 1 cup buttermilk
- 6 tablespoon unsalted butter, melted
- 2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
Frosting
- 4 tablespoon unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 3-4 tablespoon heavy cream
- Crushed peppermint candy canes or peppermint sprinkles for garnish
Instructions
Donuts
- Preheat oven to 325 F degrees. Spray donut pans with cooking spray.
- In a large bowl, whisk together the dry ingredients... flour, sugar, baking soda, salt, and cocoa. Make sure there are no sugar clumps remaining.
- In a small bowl, whisk together the buttermilk, eggs, melted butter and extracts.
- Make a well in the flour mixture. Slowly pour in the wet ingredients and begin to whisk. Whisk until smooth, about 15 strokes.
- Spoon batter into a piping bag (you can use a ziploc bag too). Squeeze batter into donut pan filling about ⅔ full.
- Bake full size donuts for 12-14 minutes. Bake mini donuts for 9-11 minutes. The donuts will be done when you gently press down on them and they spring back.
- Cool in pans for about 3-5 minutes then remove to a wire rack to cool completely before frosting.
Frosting
- Beat together the sugar and butter until smooth. Mix in the vanilla extract.
- Add the heavy cream slowly until you get your desired consistency. I like my frosting smooth, creamy and spreadable
- Spread frosting onto each donut. Sprinkle crushed candy canes or sprinkles on top.
Those look fantastic and have me craving chocolate donuts now.
These look delicious. Can you make them as cupcakes or should I buy a donut pan? Please advise. Visions of them on Christmas morning!
I haven't tried this particular cupcake in cupcake form... but you could use your favorite chocolate cake recipe and top it with the frosting/peppermints! 🙂
Great idea, I love your choc cupcakes!
Let me know how they turn out for you! <3
Sometimes, I dream about these donuts. I haven't actually tried them yet, but I think my subconscious is telling me that I need to.
Yessssss, do it! Make these!
In the recipe is says baking soda but in the instructions is says baking powder. Which one should I use?
Thanks for catching this error - use baking soda! 🙂 I'll fix the recipe... give me 5 mins!