Chocolate Peppermint Mochi Donuts (Printable)

Chewy Japanese-style donuts with chocolate and mint flavors, finished with sweet glaze and peppermint bits.

# What You'll Need:

→ Donuts

01 - 1 cup sweet rice flour (mochiko)
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 1 1/2 teaspoons baking powder
05 - 1/4 teaspoon salt
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 1/4 cup vegetable oil
09 - 1 teaspoon peppermint extract
10 - 1 teaspoon vanilla extract

→ Glaze

11 - 1 cup powdered sugar
12 - 2 tablespoons unsweetened cocoa powder
13 - 2-3 tablespoons milk
14 - 1/2 teaspoon peppermint extract

→ Topping

15 - 1/3 cup crushed peppermint candies or candy canes

# Directions:

01 - Preheat oven to 350°F. Grease a nonstick donut pan thoroughly to prevent sticking.
02 - In a large bowl, whisk together sweet rice flour, granulated sugar, cocoa powder, baking powder, and salt until evenly combined.
03 - In a separate bowl, whisk eggs, milk, vegetable oil, peppermint extract, and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry ingredients. Mix until smooth batter forms without lumps.
05 - Spoon or pipe batter into prepared donut pan, filling each cavity about three-quarters full to allow for rising.
06 - Bake for 15-18 minutes until donuts spring back when lightly pressed. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
07 - Whisk powdered sugar, cocoa powder, 2 tablespoons milk, and peppermint extract until smooth. Add additional milk if needed to achieve thick but pourable consistency.
08 - Dip each cooled donut into glaze, allowing excess to drip off. Immediately sprinkle with crushed peppermint candies. Let glaze set before serving.

# Expert Advice:

01 -
  • The texture is unlike any donut youve ever had—lightly crisp outside, irresistibly chewy inside
  • Theyre naturally gluten-free but nobody ever guesses until you tell them
  • The chocolate peppermint combo feels like drinking a cozy mocha by the fireplace
02 -
  • These are best fresh day-of but survive overnight in a sealed container
  • The glaze thickens as it sits, so add milk a teaspoon at a time if needed
  • Grease your pan thoroughly—rice flour loves to stick more than wheat
03 -
  • Use a chopstick to help release donuts from the pan without damaging them
  • The glaze doubles as a great dip for the donut holes if you have extra

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