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Peppermint-mocha mini donuts recipe

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Ingredients

Adjust Servings:
For Donuts
1 cup all-purpose Flour , sifted
1⁄4 cup chocolate malted- Milk Powder , sifted
1 tablespoon Cocoa Powder , sifted
2 teaspoons Baking Powder
1⁄4 teaspoon Salt
1 large Egg
1⁄2 cup Granulated Sugar
3⁄4 cup whole Milk
3 tablespoons Vegetable Oil
1 teaspoon Vanilla Extract
For Chocolate Icing
4 tablespoons Butter
2 tablespoons whole Milk
1 tablespoon light Corn Syrup
2 ounces Bittersweet Chocolate , roughly chopped
1 cup Powdered Sugar , sifted
For Whipped Cream
3⁄4 cup heavy Whipping Cream
⁄2 teaspoon Vanilla Extract
3 tablespoons Powdered Sugar
For Topping
1⁄3 cup finely crushed Peppermint

Peppermint-mocha mini donuts recipe

  • Serves 30
  • Medium

Ingredients

  • For Donuts

  • For Chocolate Icing

  • For Whipped Cream

  • For Topping

Directions

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With their mint and cream combination, peppermint mochas have been a coffeehouse delicacy for years. By fusing these flavors into a mini donut, the peppermint mocha takes on a whole new level of awesome!

Steps

1
Done

If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.

2
Done

In a small bowl, sift together flour, malted-milk powder, cocoa powder, baking powder, and salt. Set aside.

3
Done

In a medium bowl, whisk together egg and sugar. Then add milk, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, stirring until there are no lumps.

4
Done

If using Mini-Donut Pans

Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and let cool completely.

5
Done

If using an Electric Mini-Donut Maker

Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.

6
Done

Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small saucepan over medium heat, melt butter. Add milk, corn syrup, and chopped chocolate, stirring slowly to allow chocolate to melt completely.

7
Done

Once melted, remove from heat and whisk in powdered sugar. Immediately dip the top of each donut into the icing and transfer to a wire rack. Let cool for 10 minutes.

8
Done

In a stand mixer, whip cream until peaks are just starting to form. Add powdered sugar and vanilla extract, and continue beating until stiff peaks form. Transfer whipped cream to a piping bag, and pipe onto the tops of the cooled chocolate layer.

9
Done

Sprinkle the top of each donut with chopped peppermints and serve immediately. These donuts do not store well and so should be eaten fresh.

daisy

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