Peppermint Mocha Mini Donut

With their mint and cream combination, peppermint mochas have been a coffeehouse delicacy for years.

https://www.cutoutandkeep.net/projects/peppermint-mocha-mini-donut • Posted by FW Media

Yields 30 Mini donuts By fusing these flavors into a mini donut, the peppermint mocha takes on a whole new level of awesome!

You will need

2 oz bittersweet Chocolate , roughly chopped 1 tbsp Light Corn Syrup 2 tbsp whole Milk 4 tbsp Butter 1 tsp Vanilla Extract 3 tbsp Vegetable Oil ¾ cup whole Milk ½ cup Granulated Sugar 1 large Egg ¼ tsp Salt 2 tsp Baking Powder 1 tbsp Cocoa Powder , sifted ¼ cup chocolate Malt Powder , sifted 1 cup All Purpose Flour , sifted 1 cup Powdered Sugar , sifted ¾ cup heavy Whipping Cream ½ tsp Vanilla Extract 3 tbsp Powdered Sugar 3/10 cup finely crushed Peppermints

Project Budget

Time

Difficulty

Description

Yields 30 Mini donuts By fusing these flavors into a mini donut, the peppermint mocha takes on a whole new level of awesome!

Instructions

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.

2. In a small bowl, sift together flour, malted-milk powder, cocoa powder, baking powder, and salt. Set aside.

3. In a medium bowl, whisk together egg and sugar. Then add milk, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, stirring until there are no lumps.

4. If using mini-donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and let cool completely. If using an electric mini-donut maker: Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.

5. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small saucepan over medium heat, melt butter. Add milk, corn syrup, and chopped chocolate, stirring slowly to allow chocolate to melt completely.

6. Once melted, remove from heat and whisk in powdered sugar. Immediately dip the top of each donut into the icing and transfer to a wire rack. Let cool for 10 minutes.

7. In a stand mixer, whip cream until peaks are just starting to form. Add powdered sugar and vanilla extract, and continue beating until stiff peaks form. Transfer whipped cream to a pip- ing bag, and pipe onto the tops of the cooled chocolate layer.

8. Sprinkle the top of each donut with chopped peppermints and serve immediately. These donuts do not store well and so should be eaten fresh.