I love this time of year is because I love everything peppermint and I love everything chocolate…

I am such a fan of the chocolate + mint combo! So naturally, one of the reasons I love this time of year is because I love everything peppermint and I love everything chocolate – my morning coffee, cookies, cakes, creamers, and, of course, donuts. And these moist and rich chocolate donuts are top of the list so I know you’ll definitely be eating more than one!

A decadent holiday breakfast or dessert, Chocolate Peppermint Baked Donuts are soft and tender, with a light kiss of peppermint flavor and smooth marshmallow buttercream frosting.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

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Chocolate Peppermint Donuts

Chocolate Peppermint Donuts

Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 35 minutes


  • 1 & 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup dark brown sugar
  • 1/4 cup cocoa powder
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon salt
  • 1 egg at room temperature
  • 1/2 cup sour cream at room temperature
  • 1/4 cup vegetable oil
  • 2 tablespoons milk at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 stick butter at room temperature (see notes)
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted (see notes)
  • 4 tablespoons heavy cream at room temperature (see notes)
  • 1 cup marshmallow fluff
  • Kelly green food gel color
  • Festive holiday sprinkles.


  1. Preheat your oven to 350 degrees.
  2. In a mixing bowl, whisk together your flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
  3. In another mixing bowl, add in your egg, sour cream, oil, milk, vanilla, and brown sugar.
  4. Beat on a medium high speed until well combined.
  5. Add your wet mixture into your flour mixture and mix on a low speed until just incorporated.
  6. Transfer your batter into your prepared donut pans (I like to use a piping bag) and give the donut pans a couple of good taps on the counter to remove any trapped air bubbles.
  7. Bake your donuts for 10-12 minutes or until the donuts spring back when lightly pressed.
  8. Once your donuts have baked, remove from oven and allow to cool in pans for 5 minutes before inverting onto a cooling rack and allowing to cool completely.
  9. While your donuts cool, begin to start on your buttercream frosting.
  10. If not already done prior, sift 3 cups of powdered sugar. When finished, measure out 3 cups of sifted powdered sugar and put away what’s left.
  11. Beat butter, shortening, and marshmallow cream together until well combined, light, and fluffy.
  12. Beat in the vanilla extract.
  13. Place your stand mixer, or hand mixer, on the lowest possible setting. Begin to slowly and gradually add in your powdered sugar 1/2 cup at a time. (see notes)
  14. Add in heavy cream, 1 tablespoon at a time, while beating buttercream at a medium speed until light & fluffy. (see notes)
  15. If you'd like to cut the sweetness, you can incorporate a pinch of salt.
  16. Top with festive sprinkles.
  17. Serve with coffee and enjoy!


  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it‘s known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk.

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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