Chocolate Peppermint Mochi Donuts

The first snowfall had just started when I decided to attempt mochi donuts for the first time, my kitchen filled with the heady mix of chocolate and peppermint. I had this wild idea that combining Japanese-style chewy dough with holiday flavors would somehow work, though I was fully prepared for a sticky disaster. Instead, these donuts emerged from the oven with the most incredible texture, simultaneously cakey and springy, like a cloud you could actually sink your teeth into. Now they are the only thing my friends request for December gatherings.

Last year I brought these to a cookie exchange and watched them disappear while the sugar cookies sat neglected on their fancy platter. Someone actually asked if I had a hidden restaurant background, which was hilarious considering I was still learning what mochiko flour even was. The best part was seeing my normally health-conscious sister reach for a second one without hesitation.

Ingredients

• Sweet rice flour (mochiko): This is what gives the donuts their signature chew, absolutely cannot substitute with regular rice flour or anything else.
• Unsweetened cocoa powder: Use good quality Dutch-processed cocoa for the deepest chocolate flavor that stands up to the peppermint.
• Peppermint extract: A little goes a long way, so measure carefully unless you want these tasting like toothpaste.
• Whole milk: The fat content matters here for texture, though I have used oat milk in a pinch with decent results.
• Crushed candy canes: Crush them yourself right before using so they stay fresh and crunchy on top of the glaze.

Instructions

Get your oven ready:

Preheat to 350°F and generously grease your donut pan, because sticky mochi batter is no joke to clean off baked-on surfaces.

Whisk the dry ingredients:

Combine the sweet rice flour, sugar, cocoa powder, baking powder, and salt in a large bowl until everything is evenly distributed.

Mix the wet ingredients:

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

Combine everything:

Pour the wet ingredients into the dry and stir until you have a smooth, thick batter that ribbons slightly when you lift the whisk.

Fill the pan:

Spoon or pipe the batter into each donut cavity, filling about three-quarters full, and smooth the tops with your finger.

Bake until perfect:

Bake for 15 to 18 minutes, watching for that moment when they spring back when touched, then let them cool in the pan for exactly 5 minutes.

Make the glaze:

Whisk powdered sugar, cocoa powder, 2 tablespoons milk, and peppermint extract until smooth, adding more milk only if needed.

Dip and decorate:

Dip each cooled donut into the glaze, let the excess drip off for a moment, then immediately sprinkle with crushed candy canes.

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My grandmother tried one and declared it better than any donut she had from the bakery growing up, which might just be the highest compliment I have ever received. She even asked me to make a batch for her bridge club, and suddenly I was the donut person.

Making These Ahead

I have learned the hard way that these are best eaten the same day because that gorgeous chewy texture starts to soften overnight. If you need to make them ahead, bake and glaze them the morning of your event, then store them uncovered so the glaze does not get weirdly sticky.

The Glaze Game

Getting the glaze consistency right took me a few tries, it should coat a spoon but still drip off slowly like warm honey. Too thick and it looks clumpy, too thin and it slides right off the donut onto your countertop.

Customizing The Flavor

Sometimes I swap the peppermint extract for almond or orange extract depending on my mood, or add a pinch of instant espresso powder to the batter for a mocha version that is incredible with morning coffee. The chocolate base is versatile enough that you can really play with it.

• Try adding mini chocolate chips to the batter for extra pockets of melted chocolate.
• A splash of coffee in the glaze deepens the chocolate flavor beautifully.
• White chocolate drizzle over the peppermint topping makes these look positively professional.

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There is something genuinely joyful about biting into these and getting that perfect chewy chocolate center with a crunch of peppermint on top. Hope they bring as much warmth to your kitchen as they have to mine.

Common Questions

→ What makes mochi donuts different from regular donuts?

Mochi donuts use sweet rice flour instead of wheat flour, creating a distinctly chewy and springy texture. They're naturally gluten-free with a bouncy bite that's unlike traditional cake or yeast donuts.

→ Can I make these without a donut pan?

Yes, you can use a muffin tin to make donut holes or small cakes. Alternatively, pipe the batter onto a parchment-lined baking sheet in rings, though they may spread slightly during baking.

→ How should I store these donuts?

Keep them in an airtight container at room temperature for up to 2 days. The glaze may soften over time, so add crushed candy canes just before serving for the best texture.

→ Can I freeze these chocolate peppermint treats?

Yes, freeze unfrosted donuts in a freezer-safe bag for up to 3 months. Thaw overnight at room temperature, then glaze and top with crushed candies just before serving.

→ What can I substitute for the peppermint extract?

Almond extract works beautifully for a nutty variation. You could also use mint extract for a different herbal note, or omit it entirely for pure chocolate flavor.

→ Are these completely gluten-free?

The sweet rice flour is naturally gluten-free, but always verify your baking powder and candy canes are certified gluten-free, as some brands may contain wheat-based ingredients.