Delicious chocolate donut holes with just the right amount of peppermint mocha, and generously covered with a wonderful glaze.
These wonderful little donut holes are baked, not fried, and they are such a special treat!
We love donuts here, they come in second only to cookies. You know those wonderful little packs of donut holes you can buy? I’m going to explain how you can make a very similar donut hole at home.
These are light, fluffy, sweet, and have a wonderful chocolate flavor, with just the right amount of peppermint mocha. I’ve said it before, and I will say it again. I like peppermint in moderation. I wanted a donut hole where you taste the chocolate flavor first, and then the peppermint mocha, and that’s what I created.
So, if you want a donut hole with a wonderful, balanced flavor, and a perfect homemade glaze, this one’s for you!
First off I would just like to say, if you don’t have a donut hole pan, don’t sweat it. It’s no big deal, use a mini muffin pan.
Please don’t let that keep you from making these wonderful little treats!
I start these donut holes with a mix, because it’s an easy way for everyone to get started without too much messing around.
Honestly, I don’t have too many dislikes, but I have to say, I really dislike recipes where they tell you to use a portion of a boxed mix and save the rest for later!
Really? When’s the last time you saw a recipe that started out using a leftover portion from a mix? Seriously…I’m just saying!
Anyway, I just played with a box mix until I got the consistency and texture I wanted, so the entire mix can be used instead of just a portion of it. 🙂
The cake mix with pudding in the mix helps a lot with keeping the donut holes moist.
Please, for your eating pleasure, do not overbake these donut holes. They will dry out on you if you bake them too long!
Chocolate Peppermint Mocha Donut Holes
1 Devil’s Food cake mix with pudding in the mix, regular size
1 1/4 cups peppermint mocha creamer (buttermilk also works great)
2 eggs, room temperature
3 tablespoons melted butter
3 1/2 cups confectioners’ sugar
1/4 cup peppermint mocha creamer + extra as needed
1/4 cup heavy cream + extra as needed
1 tablespoon butter softened, 1/2 tablespoon at a time
Festive Sprinkles, if desired
1. Preheat oven to 350 degrees F. Generously spray a 24-count mini muffin pan, or 2 donut hole pans with nonstick spray. Set aside.
2. In a large mixing bowl, whisk together the cake mix, flavored creamer, eggs, butter until mixed well.
Spoon batter into donut hole pans, or mini muffin tins. For the mini muffin pans fill about 3/4 full, for the donut hole pans only fill half way so you can easily put the top on and lock with the key. Bake for 8-10 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake them; they will dry out on you. Allow the donuts to cool for about 5 minutes in the pan, either one, and then transfer to a wire rack to cool longer before glazing.
3. While the donut holes cool some, make your glaze by placing the confectioners’ sugar into a medium a bowl then whisk it a bit with a whisk to break up any clumps and put a little air in it. You could sift it if you prefer. Add the butter to the bowl, whisk in the peppermint mocha creamer, and the heavy cream. If you need to add a little more creamer or cream to reach desired consistency, try to add a little of both to keep the flavor consistent.
Dunk each donut hole while it’s still just a little warm into the glaze using your fingers or a fork. Place on a wire rack on top of a large baking sheet, or on top of a few sheets of waxed paper to let the excess glaze drip down. Repeat dunking again, if you want a generous glaze coating. If your glaze starts to thicken on you while working simply whisk in a little more flavored creamer, or heavy cream.
Apply sprinkles as desired, and allow donut holes to try before serving.
Donut holes, or regular size baked donuts, taste best served the same day. Store extras in an airtight container at room temperature for up to 2 days.