I added crushed candy cane into the batter. I really love how it melts in the oven and forms these ultra moist pockets of minty goo. I might not be doing it justice in my description. Anyhow you an substitute that for chopped chocolate if you’d prefer or you could add in some toffee chips or chopped toasted walnuts!
Rich chocolate donuts covered in a decadent ganache with a kiss of mint.
- 1/2 cup cream
- 3/4 cup semisweet chocolate chips plus more for topping.
- 1/3 cup crushed candy canes
- 1 cups all-purpose flour
- 1/3 tbs baking soda
- 1/2 tsp baking powder
- 1/8 cup cocoa powder unsweetened
- 1/3 tsp salt
- 1/4 cup vegetable oil
- 1 cup white sugar
- 1 egg
- 1/2 cup coffee
- 1/3 tbs vanilla extract
- 2 tablespoons sour cream
- 1/4 cup crushed candy cane
Preheat oven to 325 degrees F. Butter and flour the donut pan
In a medium bowl, sift together all the dry ingredients.
Give the dry ingredients a whisk.
- In a separate bowl add the wet ingredients. Pour wet into dry. Whisk until combined.
Pipe the batter into your prepared pan.
Bake for 10 to 14 minutes or until a toothpick comes out clean. Allow to cool on a rack.
Add the cream, chocolate and peppermint extract to a double boiler and heat until melted. Whisk and set aside to cool.
Once the donuts have cooled, dip in the ganache and sprinkle with the crushed candy cane.