Baked Peppermint Mocha Donuts

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 cup Cocoa powder
  • 1/4 cup Granulated sugar
  • 1/8 tsp Peppermint extract
  • 1 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Canola oil

• Bread & Baked Goods

  • 5 tbsp Dunkin donut bakery sery chocolate glazed donut pre pack bag
  • 2 tbsp Dunkin donuts

• Drinks

  • 1/2 tsp Espresso, powder

• Dairy

  • 1/4 cup Half & half
  • 3 tbsp Sour cream

• Desserts

  • 1 Peppermint candies

Found on alattefood.com

Description

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp espresso powder
• 1 egg
• 3 Tbsp Dunkin Donuts® Bakery Series Chocolate Glazed Donut Pre-pack Bag, brewed (and cooled to room temperature)
• 1/4 cup half & half
• 3 Tbsp sour cream
• 1 tsp vanilla extract
• 1 Tbsp canola oil
• 1 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• 2 Tbsp Dunkin Donuts® Bakery Series Chocolate Glazed Donut Pre-pack Bag, brewed
• 2-4 Tbsp Dunkin Donuts® Extra Extra Creamer
• 1/8 tsp peppermint extract (its very strong, and a little goes a long way)
• Crushed Peppermint Candies

Directions

• Preheat the oven to 400 degrees. Grease a donut pan with baking spray and set aside.
• In a bowl, mix flour, cocoa powder, brown sugar, granulated sugar, baking soda, salt, and espresso powder together until well combined. Set aside.
• Whisk the egg, coffee, and half & half together. Make a well in the center of the dry ingredients, and add the wet ingredients. Mix until combined (batter will be fairly thick).
• Add in sour cream, vanilla extract, and canola oil; mix until well combined.
• Pour batter into greased donut pan, filling each donut cavity about 3/4 of the way full (this batter can make about 7-8 donuts).
• Bake for 8-9 minutes, or until the donut springs back when touched. Allow to cool a few minutes before removing from the pan.
• In a bowl, mix powdered sugar and cocoa powder together. Add in coffee, and 2 Tbsp of creamer, and whisk until combined. If the glaze feels too thick, add in remaining creamer, 1 Tbsp at a time (I used 3 Tbsp, but I do prefer a thicker glaze).
• Add in peppermint extract, and mix until well combined.
• Dip each donut into the glaze, and top with crushed peppermint candies. Allow the glaze to set, about 10 minutes.
• Enjoy!