Chocolate Peppermint Mochi Donuts (Printable view)
Chewy chocolate mochi donuts infused with peppermint, glazed with rich chocolate frosting and topped with crushed candy canes for a festive gluten-free treat.
# What You'll Need:
→ Donuts
01 - 1 cup (150 g) sweet rice flour (mochiko)
02 - 1/2 cup (100 g) granulated sugar
03 - 1/4 cup (25 g) unsweetened cocoa powder
04 - 1 1/2 tsp baking powder
05 - 1/4 tsp salt
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 1/4 cup vegetable oil
09 - 1 tsp peppermint extract
10 - 1 tsp vanilla extract
→ Glaze
11 - 1 cup (120 g) powdered sugar
12 - 2 tbsp unsweetened cocoa powder
13 - 2–3 tbsp milk
14 - 1/2 tsp peppermint extract
→ Topping
15 - 1/3 cup crushed peppermint candies or candy canes
# Steps:
01 - Preheat the oven to 350°F. Generously 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 ingredients into the dry mixture. Stir continuously until a smooth, thick batter forms with no visible lumps.
05 - Transfer batter to a piping bag or use a spoon to distribute evenly into prepared donut pan, filling each cavity approximately three-quarters full.
06 - Bake for 15–18 minutes until donuts spring back when lightly touched. Allow to cool in pan for 5 minutes before transferring to wire rack.
07 - Whisk powdered sugar, cocoa powder, 2 tablespoons milk, and peppermint extract until smooth. Adjust consistency with additional milk if needed for thick, pourable texture.
08 - Dip each cooled donut into glaze, allowing excess to drip off. Immediately sprinkle with crushed peppermint candies. Let glaze set completely before serving.
# Expert Advice:
01 -
- The texture is absolutely addictive, with that signature mochi chew that makes you reach for just one more
- Theyre gluten-free but nobody will ever guess it, and the chocolate-peppermint combo tastes like winter in bite form
02 -
- Mochi donuts continue to cook slightly in the pan after baking, so don't overbake them or you'll lose that beautiful chew
- The glaze needs to be thick enough to coat but thin enough to drip, so start with less milk and add more as needed
03 -
- Use a piping bag to fill the donut cavities, it's so much easier and cleaner than trying to spoon in thick mochi batter
- Crush your candy canes inside a heavy zip-top bag to keep the tiny pieces from flying all over your kitchen