Ingredients
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For Donuts
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1 cup all-purpose Flour
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1⁄4 cup chocolate malted- Milk Powder
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1 tablespoon Cocoa Powder
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2 teaspoons Baking Powder
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1⁄4 teaspoon Salt
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1 large Egg
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1⁄2 cup Granulated Sugar
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3⁄4 cup whole Milk
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3 tablespoons Vegetable Oil
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1 teaspoon Vanilla Extract
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For Chocolate Icing
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4 tablespoons Butter
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2 tablespoons whole Milk
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1 tablespoon light Corn Syrup
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2 ounces Bittersweet Chocolate
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1 cup Powdered Sugar
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For Whipped Cream
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3⁄4 cup heavy Whipping Cream
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⁄2 teaspoon Vanilla Extract
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3 tablespoons Powdered Sugar
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For Topping
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1⁄3 cup finely crushed Peppermint
Directions
With their mint and cream combination, peppermint mochas have been a coffeehouse delicacy for years. By fusing these flavors into a mini donut, the peppermint mocha takes on a whole new level of awesome!
Steps
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1
Done
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If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans. |
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2
Done
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In a small bowl, sift together flour, malted-milk powder, cocoa powder, baking powder, and salt. Set aside. |
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3
Done
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In a medium bowl, whisk together egg and sugar. Then add milk, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, stirring until there are no lumps. |
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4
Done
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If using Mini-Donut PansCarefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and let cool completely. |
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5
Done
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If using an Electric Mini-Donut MakerCarefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely. |
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6
Done
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Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small saucepan over medium heat, melt butter. Add milk, corn syrup, and chopped chocolate, stirring slowly to allow chocolate to melt completely. |
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7
Done
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Once melted, remove from heat and whisk in powdered sugar. Immediately dip the top of each donut into the icing and transfer to a wire rack. Let cool for 10 minutes. |
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8
Done
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In a stand mixer, whip cream until peaks are just starting to form. Add powdered sugar and vanilla extract, and continue beating until stiff peaks form. Transfer whipped cream to a piping bag, and pipe onto the tops of the cooled chocolate layer. |
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9
Done
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Sprinkle the top of each donut with chopped peppermints and serve immediately. These donuts do not store well and so should be eaten fresh. |
