Chocolate Peppermint Cake Donuts

Try something new for Christmas morning. These Chocolate Peppermint Cake Donuts are finished off with a simple chocolate glaze and sprinkled with crushed candy canes. Your kids will love them! Who doesn’t love chocolate and peppermint together, especially during the holidays? These donuts come together in under 30 minutes, which is great during the busy holiday season. Just pair with a carton of Gossner Foods Shelf Stable Milk or a mug of Stephen’s Hot Cocoa, and you’re good to go!

No donut pan? No problem!

All you need is a muffin tin and some tin foil to make a makeshift donut pan. Simply cut out 18-24 5″x5″ squares of foil, then fold the center around your finger, pressing the sides up. Place into a muffin pan well, and spray with Vegelane (#1212) before adding the batter.

Try these variations!

• Mix 1-2 tsp of Pacific Chai Mix or Victortian Inn Cappuccino Mix into the glaze.
• Top with toasted Kirkland Walnuts Halves & Pieces (#1293) or Diamond Fancy Medium Pecan Pieces (#2812).
• Add Christmas sprinkles.
• Swap the cocoa with Stephen’s Hot Cocoa.
• Remove the cocoa from the frosting, and add a few drops of green food colors + mint extract, to taste. Use a star pipping tip to create wreaths on the donuts, and garnish with red sprinkles.

Moist Chocolate Peppermint Cake Donuts that are finished off with a simple chocolate glaze and sprinkled with crushed candy canes.

Chocolate Peppermint Cake Donuts

Ingredients:

Cake Mix Donuts:

• 1 3/4 cup AP Classic Creme Cake Mix (#1823)
• 1/4 cup Jell-O Chocolate Instant Pudding (#1913) or Ambrosia High Fat Baking Cocoa (#2498)
• 1 egg
• 1/4 cup vegetable oil
• 1 carton Gossner Foods Chocolate Milk (#1707)

Chocolate Glaze:

• 1 1/2 cup C & H Powdered Sugar (#1151)
• 1/4 cup Ambrosia High Fat Baking Cocoa (#2498)
• 2 Tbsp Gossner Foods Chocolate Milk (#1707)
• 2 tsp Durkee Imitation Clear Vanilla Flavor (#1625)
• Crushed candy canes

Instructions:

1. First, preheat oven to 350F. Then, spray a donut pan with Vegelane (#1212).
2. Next, whisk together the cake mix, chocolate pudding, egg, vegetable oil and milk until smooth.
3. Then, scoop the mixture into a Ateco 18 in. High Grip Clear Disposable Decorating Bag (#2817). Cut the tip, and pipe into the donut pan, filling each well about halfway.
4. Then, bake for 10-12 minutes, or until a toothpick comes out clean. Let sit for 10 minutes, then transfer to a Crestware Cooling Rack (#1145) until cooled completely.
5. Meanwhile, prepare the glaze by whisking together the powdered sugar, cocoa, chocolate milk, and vanilla. If it’s too thin, add a little more powdered sugar. If it’s too thick, add a little more milk.
6. Once the donuts are cooled, dip the top into the glaze and sprinkle the crushed candy cane pieces on top. Move to a serving platter, and enjoy!

Yields: 18 donuts

Adapted from: https://www.momontimeout.com/cake-mix-donuts-chocolate-glaze/

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