Chocolate Mint Donuts
Make bakery-style Chocolate Mint Donuts at home with cocoa, mint chocolate, and a soft-baked texture everyone will love.
Servings: 18 donuts
Equipment
- donut baking pans
- mixing bowl (large and medium)
- hand mixer or stand mixer
- rubber spatula
- piping bags or large zip-top bag
Ingredients
Donuts
- ½ cup butter softened
- 2 teaspoons vanilla extract
- ⅓ cup brown sugar packed
- ⅓ cup granulated sugar
- 1 large egg
- ⅔ cup sour cream
- ⅔ cup buttermilk
- 2 cups all-purpose flour
- ½ cup dark cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ¼ teaspoon ground nutmeg
- 1 cup Andes Mint Baking Chips
Mint Chocolate Coating
- About 2 cups Andes Mint Baking Chips
- 1 tablespoon shortening
Optional
- Sprinkles
Instructions
- Preheat the oven to 425°F. Lightly grease two donut pans with nonstick cooking spray.
- In a large mixing bowl, beat the butter, vanilla, brown sugar, and granulated sugar until light and fluffy.½ cup butter, 2 teaspoons vanilla extract, ⅓ cup brown sugar, ⅓ cup granulated sugar
- Beat in the egg, sour cream, and buttermilk until smooth.1 large egg, ⅔ cup sour cream, ⅔ cup buttermilk
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and nutmeg.2 cups all-purpose flour, ½ cup dark cocoa powder, 1½ teaspoons baking powder, 1½ teaspoons baking soda, ¼ teaspoon ground nutmeg
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in the Andes Mint Baking Chips.1 cup Andes Mint Baking Chips
- Transfer the batter to a piping bag or a large zip-top bag with one corner snipped off. Pipe the batter into the prepared donut cavities, filling each about three-fourths full.
- Bake for 8 to 10 minutes, or until the tops spring back lightly when touched.
- Let the donuts cool in the pans for 2 minutes, then carefully transfer them to a wire rack. Cool completely, about 10 to 15 minutes.
- In a microwave-safe bowl, combine the Andes Mint Baking Chips and shortening. Microwave in 30-second intervals, stirring after each, until completely melted and smooth.About 2 cups Andes Mint Baking Chips, 1 tablespoon shortening
- Dip the tops of the cooled donuts into the melted chocolate, allowing the excess to drip off.
- Immediately decorate with sprinkles, if desired. Let the coating set completely before serving or storing.Sprinkles
Notes
🥡 Storage
- Store the donuts in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days if your kitchen is warm.
♨️ Reheating
- These donuts are best enjoyed at room temperature.
- If desired, warm an undecorated donut in the microwave for 8 to 10 seconds.
❄️ Freezing
- Freeze the baked, undecorated donuts for up to 3 months.
- Wrap them individually or separate layers with parchment paper.
- Thaw overnight in the refrigerator or at room temperature before adding the mint chocolate coating.
💡 Tips for Best Results
- Bring the refrigerated ingredients to room temperature before mixing.
- Do not overmix the batter after adding the flour.
- Use a piping bag for evenly shaped donuts with less mess.
- Fill each donut cavity about three-fourths full.
- Cool the donuts completely before dipping them into the chocolate coating.
- Stir the chocolate every 30 seconds while melting to prevent scorching.
- Let the coating harden completely before stacking or storing the donuts.
🍳 Alternate Cooking Methods
- This recipe is designed specifically for baked donuts.
- For mini donuts, reduce the baking time to approximately 5-7 minutes.
- The batter also works well for muffins. Bake at 350°F for approximately 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
♻️ Leftovers
- Crumble leftover donuts over vanilla ice cream.
- Layer cubes into parfaits with whipped cream.
- Turn them into cake pops by mixing the crumbs with frosting.
- Chop them into pieces and use them as an ice cream topping.
📝 Notes
- Dark cocoa powder gives these donuts their rich chocolate flavor and deep color.
- Sour cream and buttermilk create an exceptionally moist, tender crumb.
- Andes Mint Baking Chips provide the best mint chocolate flavor throughout the recipe.
- The donuts must be completely cool before dipping, or the chocolate coating may slide off.
- A piping bag makes filling donut pans much easier and helps create evenly shaped donuts.
Nutrition
Serving: 1donut | Calories: 223kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 186mg | Potassium: 142mg | Fiber: 2g | Sugar: 12g | Vitamin A: 244IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg
