Chocolate Peppermint Donuts

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 cup Baking cocoa powder, unsweetened
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Granulated sugar
  • 1 tsp Kosher salt
  • 2 cups Powdered sugar

• Dairy

  • 2 tbsp Butter, unsalted

• Desserts

  • 1 3/8 cup Bailey coffee creamer white chocolate peppermint bark
  • 1/4 cup Peppermint candy

Found on shugarysweets.com

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsweetened baking cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 2 large eggs
• 1 cup BAILEYS™ Coffee Creamer White Chocolate Peppermint Bark
• 2 Tbsp unsalted butter, melted
• 2 cups powdered sugar
• 6 Tbsp BAILEYS™ Coffee Creamer White Chocolate Peppermint Bark
• 1/4 cup crushed peppermint candy

Directions

• Preheat oven to 325 degree F. Spray donut pan with baking spray. Set aside. In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix well then add in eggs, coffee creamer and melted butter. Beat for 1-2 minutes until smooth (batter will be very thick). Spoon batter in a large resealable plastic bag and snip off the corner. Pipe into greased donut pans (filling each cavity about 1/2 full). Bake for 11-13 minutes, until donuts spring back when touched. Remove from oven and cool in pans 5 minutes. Remove from pans and cool completely before adding glaze. While the donuts are cooling, whisk together the powdered sugar and coffee creamer until smooth. Dip tops of cooled donuts into glaze and allow to set on parchment paper. Sprinkle immediately with crushed peppermint. ENJOY!