Ingredients
16
16 servings
- •cooking spray
- •2 cups all-purpose flour
- •1 cup white sugar
- •0.5 cup unsweetened cocoa powder
- •1 teaspoon baking soda
- •0.25 teaspoon salt
- •1 cup milk
- •2 large eggs
- •2 tablespoons vegetable oil
- •1 teaspoon vanilla extract
- •1 cup powdered sugar
- •0.25 cup unsweetened cocoa powder
- •0.25 cup milk
- •0.25 cup unsalted butter, melted
- •1 teaspoon peppermint extract
- •2 tablespoons crushed peppermint candies, or more to taste
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 215
- Carbohydrate: 38g
- Fat: 6g
- Fiber: 2g
- Protein: 4g
- Sugar: 23g
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