Chocolate Peppermint Baked Donuts

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 1/2 tbsp Corn syrup, light

• Baking & Spices

  • 6 oz 1 cup chocolate chips
  • 1 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 3/4 cup Chocolate chips
  • 1 tbsp Cocoa powder
  • 1/4 cup Cornstarch
  • 1 tsp Peppermint extract, pure
  • 1 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla, pure

• Drinks

  • 2 tsp Espresso, Instant

• Dairy

  • 5 tbsp Butter
  • 3/4 cup Milk

• Desserts

  • 1 Candy canes

Found on fivehearthome.com

Description

Directions

• Adjust oven racks to center position and preheat oven to 425°F. Spray two 6-cavity donut pans with nonstick cooking spray and set aside.
• In a large bowl, whisk together the flour and the cornstarch. Whisk in the sugar, cocoa powder, baking powder, espresso powder, and salt until well blended. Stir in the milk, eggs, butter, peppermint extract, and vanilla extract, then blend in the melted chocolate chips until the batter is smooth and combined, but do not over-mix. Evenly divide the batter between the prepared donut pans.
• Bake for 7 to 9 minutes until the tops of the donuts spring back when lightly touched. Allow donuts to cool for 5 minutes in pans before turning them out onto a cooling rack.
• Once the donuts are cool, prepare the glaze. Place a small saucepan over medium-low heat and melt together the butter and corn syrup. Remove the pot from the heat and add the chocolate chips, stirring until they are smooth and completely melted. Stir in the vanilla. If necessary, transfer to a bowl for dipping (or you can dip the donuts directly into the pot).
• While the glaze is still warm and thin, dip one face of each donut into the glaze. Place glaze-side-up on a plate or cooling rack and immediately sprinkle with crushed candy canes (if the glaze starts to harden, they wont stick). For optimal flavor and texture, serve sooner than later. 🙂