Chocolate Peppermint Mochi Donuts (Printable)

Chewy chocolate donuts infused with peppermint, topped with rich cocoa glaze and crushed candy canes for a festive gluten-free treat.

# What You'll Need:

→ Donuts

01 - 1 cup sweet rice flour (mochiko)
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 1 1/2 teaspoons baking powder
05 - 1/4 teaspoon salt
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 1/4 cup vegetable oil
09 - 1 teaspoon peppermint extract
10 - 1 teaspoon vanilla extract

→ Glaze

11 - 1 cup powdered sugar
12 - 2 tablespoons unsweetened cocoa powder
13 - 2–3 tablespoons milk
14 - 1/2 teaspoon peppermint extract

→ Topping

15 - 1/3 cup crushed peppermint candies or candy canes (about 4 candies)

# How to Make It:

01 - Preheat the oven to 350°F. Lightly grease a nonstick donut pan with cooking spray or oil.
02 - In a large mixing bowl, whisk together sweet rice flour, granulated sugar, cocoa powder, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, milk, vegetable oil, peppermint extract, and vanilla extract until fully incorporated and smooth.
04 - Pour the wet mixture into the dry ingredients. Stir gently until a smooth, thick batter forms with no lumps.
05 - Transfer batter to a piping bag or use a spoon to distribute evenly among donut cavities, filling each about 3/4 full.
06 - Bake for 15–18 minutes until donuts spring back when touched lightly. Cool in pan for 5 minutes before removing.
07 - Whisk powdered sugar, cocoa powder, 2 tablespoons milk, and peppermint extract until smooth. Add remaining milk if needed to reach thick, pourable consistency.
08 - Dip tops of cooled donuts into glaze, allow excess to drip off, then immediately sprinkle with crushed peppermint candies. Let set for 15 minutes before serving.

# Expert Advice:

01 -
  • These donuts stay incredibly soft for days, unlike traditional cake donuts that can dry out
  • The mochi texture is something completely different, chewy and addictive in the best way
  • They come together in under an hour but taste like you spent all day in the kitchen
02 -
  • These donuts must cool completely before glazing or the icing will slide right off, which I learned the messy way
  • Mochi texture changes as it cools, so let them sit at least 30 minutes before eating for the perfect chew
  • The glaze thickens quickly, so work fast once you start dipping
03 -
  • Room temperature ingredients mix together more smoothly and prevent lumps in your batter
  • A piping bag makes filling the donut cavities so much easier and more precise than using a spoon

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