This week the kitchen looked like a holiday hurricane—sprinkles and mini chocolate chips everywhere. I joked about pulling a sleeping bag out on the floor so breakfast would be within arm’s reach, but I’ll admit I won’t be eating stray sprinkles off the floor. We’re up to our elbows in Christmas cookies. My husband stepped in to help and thank goodness he did—between unwrapping dozens of Hershey’s Kisses, rolling cookie dough, switching pans in the oven, and boxing treats, one person can’t do it all.
Still, I wanted to make something quick and festive, so I decided to bake a small batch of donuts. Donuts are surprisingly easy compared to cookies. I’ve simplified the process: whisk dry ingredients together in one bowl, combine milk, egg, oil, and extracts in another, then fold the dry into the wet. The batter comes together in under ten minutes. I spray the pan, fill each well with batter—two spoons work fine—smooth the tops by gently shaking the pan, and bake for about ten minutes. After a short cool-down, I dip each donut in melted white candy coating and sprinkle crushed candy canes on top. Quick, simple, and festive. Instead of making 140 donuts, I made six, so cookies still won this round.
These chocolate candy cane donuts are an easy way to add something different to the holiday spread. They have a chocolate base with a hint of peppermint, are dipped in white candy coating, and finished with crushed candy canes for color and crunch. They’re festive, quick to make, and a fun alternative to traditional cookies.
Would donuts count as an acceptable substitute for Christmas cookies? It’s a tempting option for next year. If you received a box of holiday donuts, what flavor combinations would you pick?
Share your favorite combinations—I’m always looking for new ideas to try!
Tap stars to rate!
Chocolate Candy Cane Donuts
Rate
Ingredients
- 1 cup flour
- ½ cup unsweetened cocoa powder
- 3 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 6 tbsp milk
- 1 large egg
- ½ tsp peppermint extract
- 3 tbsp vegetable or canola oil
- 2 squares vanilla candiquik (or white candy coating)
- ½ tbsp vegetable shortening
- 3–4 candy canes, crushed (place in a zipper bag and crush with a rolling pin)
Instructions
- Preheat the oven to 325°F (165°C). Spray a donut pan with cooking spray and use a paper towel to remove any excess.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- In a separate bowl, combine the milk, egg, vanilla, peppermint extract, and oil. Stir the dry ingredients into the wet ingredients and mix just until combined.
- Transfer the batter into a piping bag or a zipper bag with one corner snipped off. Pipe the batter into the donut pan, filling each well about two-thirds full.
- Bake for 10–13 minutes, or until a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly.
- Melt the white candy coating in the microwave. For best results, microwave at 50% power for 2 minutes, stirring, then continue at 50% power in 30-second intervals until smooth. Stir in the shortening if desired for a smoother dip.
- Dip each donut into the melted coating, holding by the edges and allowing the excess to drip back. While the coating is still soft, sprinkle crushed candy canes on top and press gently to adhere.
- Let the coating set and enjoy, or store the donuts in an airtight container.
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimated nutrition.
Like this recipe? Rate and comment below!