Chocolate Peppermint Cake Donuts Recipes

CHOCOLATE-PEPPERMINT CAKE DONUTS

Chocolate-Peppermint Cake Donuts image

A delicious chocolate cake donut baked in the oven, covered with chocolate-peppermint frosting, and decorated with crushed peppermint candies. These donuts have the perfect balance of chocolate and peppermint. I hope you enjoy them, I know my family did.

Provided by Cambria_Mae

Categories Doughnuts

Time 1h

Yield 16

Number Of Ingredients 16

Ingredients

cooking spray
2 cups all-purpose flour
1 cup white sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 large eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup powdered sugar
¼ cup unsweetened cocoa powder
¼ cup milk
¼ cup unsalted butter, melted
1 teaspoon peppermint extract
2 tablespoons crushed peppermint candies, or more to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cavities of a 20-cup donut pan with cooking spray.
Whisk flour, sugar, cocoa powder, baking soda, and salt for donuts together in a medium bowl. Whisk milk, eggs, oil, and vanilla together in a small bowl. Pour milk mixture into the flour mixture and stir to combine.
Put the batter into a piping bag and pipe into the prepared donut pan.
Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 8 to 10 minutes. Cool in the pan for 10 minutes, then transfer donuts to a wire rack to cool while you make the glaze.
Whisk powdered sugar and cocoa powder together in a medium bowl. Whisk milk, melted butter, and peppermint extract together in a separate bowl. Pour milk mixture into the sugar mixture and whisk until smooth and shiny.
Dip the top of each donut into the glaze and return to the wire rack. Sprinkle crushed peppermint candies over the wet glaze. Let sit until glaze hardens, 10 to 15 minutes.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 37.8 g, Cholesterol 32.4 mg, Fat 6.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 2.9 g, Sodium 134.2 mg, Sugar 22.8 g

MOLTEN PEPPERMINT-CHOCOLATE CAKES

Molten Peppermint-Chocolate Cakes image

I doctored up a recipe I found in the newspaper years ago. When you see the gooey chocolate dripping out, you know you're in for an awesome dessert. -Genise Krause, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/2 cup butter, cubed
4 ounces bittersweet chocolate, chopped
2 eggs
2 egg yolks
1/3 cup sugar
1/2 teaspoon peppermint extract
1/8 teaspoon salt
1/4 cup all-purpose flour
Confectioners' sugar

Steps:

Preheat oven to 425°. In a small heavy saucepan, heat butter and chocolate over low heat until blended, stirring constantly; transfer to a large bowl., Add eggs, egg yolks, sugar, extract and salt to chocolate mixture; mix well. Stir in flour. Pour into four greased 6-oz. custard cups or ramekins., Place custard cups on a baking sheet. Bake 10-12 minutes or until a thermometer reads 160° and edges of cakes are set., Remove from oven; let stand 1 minute. Run a knife around sides of cakes; remove to dessert plates. Dust with confectioners' sugar. Serve immediately.

Nutrition Facts : Calories 509 calories, Fat 40g fat (22g saturated fat), Cholesterol 268mg cholesterol, Sodium 274mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE PEPPERMINT CAKE

Chocolate Peppermint Cake image

Guests make sure to save room for this light and moist cake with its refreshing mint flavor and chocolate glaze. Its seasonal look makes it perfect for Christmas...a holiday birthday party...or other festive gatherings!

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 23

Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
FILLING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 drops red food coloring, optional
2/3 cup crushed peppermint candy, divided
GLAZE:
2 tablespoons butter
2 tablespoons baking cocoa
2 tablespoons water
1/2 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.

Nutrition Facts :

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