Chocolate Peppermint Mochi Donuts

The first time I made mochi donuts, my kitchen smelled like a chocolate factory crossed with a candy cane factory, and honestly, that's a combination I never wanted to end. These chewy, pillowy treats were born from a failed batch of regular donuts that somehow became something infinitely better.

I made these for a holiday cookie exchange last December, and before I could even plate them properly, my roommate had already swiped three warm ones from the cooling rack. The peppermint scent filling the apartment made it feel like snow was falling outside, even in our mild California winter.

Ingredients

• Sweet rice flour (mochiko): This is the magic ingredient that gives the donuts their signature chew, and regular rice flour just won't give you that same irresistible texture
• Unsweetened cocoa powder: Use a good quality Dutch-processed cocoa for that deep, rich chocolate flavor that balances the sweet peppermint
• Peppermint extract: A little goes a long way, so measure carefully and you'll have that perfect hint of mint without it tasting like toothpaste
• Candy canes: Crushing them yourself gives you those perfect irregular pieces that look so beautiful and festive on top

Instructions

Get your oven ready:

Preheat to 350°F and generously grease your donut pan, because sticky mochi batter is no joke

Whisk the dry mix:

Combine the rice flour, sugar, cocoa powder, baking powder, and salt until everything is evenly distributed

Mix the wet ingredients:

Whisk your eggs, milk, oil, and both extracts until they're completely combined

Make the batter:

Pour the wet into the dry and mix until smooth, then pipe or spoon into your prepared pan

Bake to perfection:

15 to 18 minutes until they bounce back when touched, then let them cool in the pan for 5 minutes before moving them

Make the glaze:

Whisk together powdered sugar, cocoa, milk, and peppermint until smooth, adding more milk if it's too thick

Dip and decorate:

Dip each cooled donut into the glaze, let the excess drip off, and immediately top with crushed candy canes

Save

My niece asked if we could leave the candy canes whole like actual lollipops, and I had to gently explain physics while trying not to laugh at her adorable creativity.

Making Ahead

You can bake the donuts a day ahead and store them in an airtight container, but wait to glaze them until right before serving. That way they stay perfectly chewy and the candy cane topping stays crisp and doesn't get soggy from the glaze.

Glaze Variations

Sometimes I'll add a teaspoon of melted white chocolate to the glaze for extra creaminess, or swap in almond extract if I want something nutty instead of minty. A pinch of espresso powder in the glaze also deepens the chocolate flavor beautifully.

Serving Suggestions

These are perfect alongside a mug of hot chocolate or a strong coffee that can stand up to the rich chocolate and bright mint. I love serving them on a platter with extra crushed candy canes sprinkled around for that festive holiday look.

• Warm them slightly in the microwave for 10 seconds before serving if they've been stored
• Pair with vanilla ice cream for an incredible dessert sundae situation
• Package them in clear bags tied with red ribbon for the cutest holiday gifts

Save

These donuts have become my go-to holiday treat, and I hope they bring that same festive magic to your kitchen.

Common Questions

→ What makes these donuts chewy like mochi?

The secret is sweet rice flour, also known as mochiko. This gluten-free flour creates a stretchy, chewy texture that's distinctly different from wheat-based donuts. The rice flour absorbs moisture differently, giving you that satisfying mochi-like bounce with every bite.

→ Can I make these without a donut pan?

Yes! You can use a muffin tin to make mochi donut holes or muffin-shaped versions. Adjust the baking time to 18-22 minutes since the shape will be thicker. Alternatively, you can drop spoonfuls of batter onto a baking sheet to make freeform rounds, though they won't have the classic ring shape.

→ How do I prevent the glaze from becoming too thick?

Start with 2 tablespoons of milk in your glaze mixture, then add more one teaspoon at a time until you reach the right consistency. The glaze should be thick enough to coat the donut evenly but thin enough to drip off slightly. If it gets too thin, add another tablespoon of powdered sugar.

→ Can I use candy cane pieces instead of crushed peppermint?

Absolutely! Candy canes work perfectly—just unwrap 4-5 standard-sized candy canes and crush them in a sealed plastic bag using a rolling pin or meat mallet. The red and white swirls add a beautiful festive touch to the finished donuts.

→ Why do my donuts stick to the pan?

Mochi batter can be stickier than traditional dough. Even with a nonstick pan, generously grease each cavity with butter, oil, or cooking spray. Let the donuts cool in the pan for exactly 5 minutes after baking—this helps them set slightly so they release more easily when you invert the pan.

→ How long will these stay fresh?

These are best enjoyed within 24-48 hours. Store them in an airtight container at room temperature. The peppermint flavor remains strong, though the glaze may soften slightly over time. For longer storage, freeze unglazed donuts for up to a month and add fresh glaze when ready to serve.