Chocolate Peppermint Mochi Donuts

The snow was falling sideways outside my kitchen window when I decided these mochi donuts needed to exist. Something about the chewy texture of mochi combined with chocolate and peppermint felt like the perfect winter comfort food experiment.

My roommate walked in while I was crushing candy canes with a rolling pin and immediately asked what kind of magic was happening. We ate three warm ones straight from the oven, standing over the counter with chocolate glaze on our chins.

Ingredients

• Sweet rice flour (mochiko): This is the non negotiable star that gives mochi its signature chewy bounce, regular rice flour simply will not work the same way
• Unsweetened cocoa powder: Use a good quality Dutch process cocoa for a deeper chocolate flavor that stands up to the mint
• Peppermint extract: A little goes a long way, start with one teaspoon and taste before adding more
• Whole milk: The fat content helps keep the donuts tender, though any milk will work in a pinch
• Vegetable oil: Keeps the texture soft and chewy longer than butter would
• powdered sugar: Sift it first to avoid lumps in your glaze
• Crushed peppermint candies: Crush them just before topping so they stay crunchy

Instructions

Getting ready:

Preheat your oven to 350 degrees and really grease your donut pan well, even nonstick pans need help with these sticky guys

Mixing the dry stuff:

Whisk together the sweet rice flour, sugar, cocoa powder, baking powder, and salt until everything looks evenly combined

Whisking the wet stuff:

In another bowl beat the eggs, milk, oil, peppermint extract, and vanilla until the mixture looks slightly frothy

Bringing it together:

Pour the wet ingredients into the dry and mix until smooth, the batter will be thick and slightly sticky

Filling the pan:

Spoon or pipe the batter into each donut cavity about three quarters full, I use a ziplock bag with the corner snipped off for cleaner edges

The bake:

Bake for 15 to 18 minutes until they spring back when touched lightly, do not overbake or they will lose their chew

Making the glaze:

Whisk powdered sugar, cocoa powder, two tablespoons milk, and peppermint extract until smooth, add more milk only if needed to reach a thick pourable consistency

The finishing touch:

Dip each cooled donut into the glaze, let the excess drip off for a second, then immediately press crushed candy cane pieces into the top

Bookmark

Now every December when the first snow falls, I find myself reaching for the mochiko flour. Some traditions just stick with you.

Making Them Your Own

Swap the peppermint extract for almond or vanilla if you are not into mint. A drizzle of melted white chocolate over the glaze makes them extra festive and hides any imperfections in your dipping technique.

Getting The Texture Right

Mochi donuts are supposed to be chewy and slightly dense, not fluffy like cake donuts. If they seem too soft, they probably need another minute or two in the oven.

Party Perfect Tips

These are the kind of treat that disappears quickly at holiday gatherings. I learned to double the batch when bringing them anywhere.

• Set up a glaze station with parchment paper underneath for easy cleanup
• Crush your candy canes inside a sealed bag to contain the flying pieces
• Make the donuts the night before and glaze them the morning of for the freshest texture

Bookmark

Enjoy these chewy little chocolate mint miracles and stay warm.

Recipe FAQs

→ What makes mochi donuts different from regular donuts?

Mochi donuts use sweet rice flour (mochiko) instead of wheat flour, creating a distinctive chewy, bouncy texture similar to Japanese mochi. They're naturally gluten-free and have a more satisfying, substantial bite than traditional cake or yeast donuts.

→ Can I make these without a donut pan?

Yes, you can use a muffin tin instead, though the baking time may increase slightly to ensure the centers cook through. The texture will be more like muffins but still retain that characteristic mochi chewiness.

→ How should I store these chocolate peppermint mochi donuts?

Keep them in an airtight container at room temperature for up to 2 days. The glaze may soften slightly over time. For longer storage, freeze unglazed donuts for up to a month and add fresh glaze when thawing.

→ Can I reduce the peppermint flavor?

Absolutely. Start with 1/2 teaspoon of peppermint extract in both the batter and glaze, then taste and adjust. You can also omit it entirely for pure chocolate donuts or swap in vanilla or almond extract.

→ Why did my donuts turn out dense or heavy?

Overmixing the batter can make mochi donuts tough. Mix just until the dry ingredients are incorporated. Also, ensure your baking powder is fresh, as it provides necessary lift for the texture.

→ Are these completely gluten-free?

Yes, mochiko (sweet rice flour) is naturally gluten-free. However, always verify that your baking powder and candy canes are certified gluten-free, as some brands may contain gluten-based additives or be processed in facilities with wheat.