These Chocolate Peppermint Cake Donuts are dense, cakey, and the perfect balance of chocolate and mint.Chocolate and peppermint is a quintessential holiday flavor combination.
Chocolate and peppermint is one of my favorite flavor combinations, holiday or otherwise. I will happily go to town on some York Peppermint Patties or Junior Mints any day of the week. Peppermint mocha? Done. These donuts are a fun, minty way to celebrate the season.
- 2 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup buttermilk
- 2 eggs
- 4 tbs unsalted butter, melted
- 2 tbs plain Greek yogurt
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 16 tbs unsalted butter, softened
- 4-5 cups powdered sugar
- 1-2 tbs milk
- 1/2 tsp peppermint extract
- candy canes, crushed
Preheat the oven to 350 degrees F. Grease a donut pan or two and set them aside.
In a medium bowl, whisk together the flour, sugars, cocoa powder, baking soda, and salt. Set aside.
In another medium bowl, combine the buttermilk, eggs, melted butter, yogurt, apple cider vinegar, and vanilla extract. Mix until just combined.
Add the wet ingredients to the dry and mix until just combined.
Spoon or pipe the batter into the donut pan molds ~3/4 of the way full. Bake 18-20 minutes, or until a toothpick, when inserted into a donut, comes out clean.
Allow the donuts to cool for 5 minutes in the pan before removing them to a wire rack to finish cooling completely.
Beat the softened butter and 2 cups of powdered sugar in the bowl of a stand mixer. Add 1 tbs of milk and the peppermint extract. Add more powdered sugar, beating on low, until you have achieved the desired consistency. If you need to thin things out, add a little more milk. Once you've reached the desired consistency, beat on medium for a few minutes to fluff up the frosting.
Frost the donuts and top them with crushed candy canes.