This recipe is from Chapter Four of The Easy Baked Donut Cookbook
When I used to teach elementary school music, I once had a first-grade class with a student who was obsessed with “Grasshopper Pie Ice Cream Cake.” He would mention it almost daily, and while I never found out exactly what it was, I can’t help but think of that little boy every time I see a minty green chocolate dessert! These chocolate mint cake donuts are topped with sweet mint icing and crushed chocolate cookies. Delicious any time of year, they’re especially fun to make around St. Patrick’s Day.
Makes 15 donuts
Ingredients
Chocolate Mint Donuts:
6 Tbs. (84g) unsalted butter, melted
2 Tbs. (30ml) canola oil
1/2 cup (100g) granulated sugar
1/4 cup (50g) light brown sugar, firmly packed
2 large eggs, at room temperature
1 tsp. vanilla extract
1 tsp. peppermint extract
1/2 cup (120g) sour cream, at room temperature
1/2 cup (125ml) whole milk, at room temperature
1 1/2 cups (185g) all-purpose flour
2/3 cup (60g) unsweetened cocoa powder
1 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
Nonstick cooking spray
Mint Icing:
1 1/2 cups (180g) powdered sugar
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. peppermint extract
2 1/2 to 3 Tbs. (37 to 45ml) whole milk
1 to 2 drops green food coloring (optional)
8 chocolate sandwich cookies, roughly crushed
Instructions
- Preheat the oven to 350° F. Spray your donut pans with nonstick cooking spray.
- Place the melted butter, canola oil, granulated sugar, brown sugar, eggs, vanilla extract, peppermint extract, sour cream, and milk in a large mixing bowl. Whisk until well combined, a few lumps of sour cream are okay.
- Add the flour, cocoa powder, baking powder, baking soda, and salt to the bowl. Whisk until the batter is smooth and combined.
- Pipe or spoon the batter evenly between the donut cavities. Transfer the pans to the middle rack of the preheated oven.
- Bake for 12-14 minutes. The donuts are done baking when a toothpick inserted in the center comes out clean.
- Remove the baking pans from the oven and allow the donuts to cool for 10 minutes in the pans. Carefully remove the donuts and transfer them to wire racks to cool completely, about 15-20 minutes more.
- While the donuts cool, prepare the glaze. Place the powdered sugar and salt in a large bowl. Add the vanilla extract, peppermint extract, 2 1/2 tablespoons of milk, and food coloring. Whisk until the icing is completely smooth. It should drizzle very slowly from the whisk. If it’s too runny, add a few tablespoons of powdered sugar. If it’s too thick, add milk 1 teaspoon at a time until the desired consistency is reached.
- Once the donuts have cooled to room temperature, carefully dip each one facedown into the mint icing. Allow any excess to slowly drip off, then transfer the donuts back to the wire racks, icing side up. Sprinkle each donut with crushed chocolate sandwich cookies immediately after dipping. Allow the topping to set for at least 20 minutes before serving.
