Chocolate Peppermint Mochi Donuts

My apartment smelled like a chocolate factory after my first attempt at these, but not in the bad way. I had discovered mochi donuts at a tiny bakery in Japantown and became obsessed with that bounce, that chew, that completely addictive texture. Then came December and I thought why not make them festive? Now they are the one thing my friends actually text me about weeks in advance.

Last Christmas Eve I made three batches because the first one disappeared before my sister even arrived. I had candy cane dust all over my kitchen counter and chocolate smudges on my favorite apron, but watching everyone bite into that first donut and go completely silent worth every messy moment.

Ingredients

• 1 cup sweet rice flour (mochiko): This is the magic ingredient that gives mochi its signature chew regular rice flour will not give you the same result
• 1/2 cup granulated sugar: Sweetens the batter just enough without overpowering the chocolate flavor
• 1/4 cup unsweetened cocoa powder: Use a good quality cocoa here since it is the main flavor profile
• 1 1/2 tsp baking powder: Helps the donuts puff up just slightly while maintaining that dense chewy texture
• 1/4 tsp salt: Balances the sweetness and makes the chocolate flavor pop
• 2 large eggs: Room temperature eggs incorporate better into the batter
• 1/2 cup whole milk: Creates tenderness, though any milk you have on hand works fine
• 1/4 cup vegetable oil: Keeps the donuts moist and gives them a nice tender crumb
• 1 tsp peppermint extract: A little goes a long way, so start here and adjust to taste
• 1 tsp vanilla extract: Rounds out the chocolate and peppermint flavors beautifully
• 1 cup powdered sugar: Creates that smooth, glossy glaze that sets perfectly on the donuts
• 2 tbsp unsweetened cocoa powder: Makes the glaze chocolatey without being too sweet
• 2 to 3 tbsp milk: Adjust this to get your glaze to the perfect pourable consistency
• 1/2 tsp peppermint extract: Reinforces that minty flavor in the glaze
• 1/3 cup crushed peppermint candies or candy canes: The festive finishing touch that adds crunch and visual appeal

Instructions

Get your oven ready:

Preheat to 350°F and grease your donut pan really well, even if it claims to be nonstick.

Whisk the dry ingredients:

In a large bowl combine the sweet rice flour, sugar, cocoa powder, baking powder, and salt until well blended.

Mix the wet ingredients:

In a separate bowl whisk together eggs, milk, oil, peppermint extract, and vanilla until smooth.

Combine everything:

Pour the wet mixture into the dry ingredients and stir until no flour streaks remain.

Fill the pan:

Spoon or pipe the batter into the donut cavities, filling each about three quarters full.

Bake them up:

Bake for 15 to 18 minutes until they spring back when touched gently in the center.

Cool briefly:

Let them rest in the pan for 5 minutes before moving to a wire rack to cool completely.

Make the glaze:

Whisk powdered sugar, cocoa powder, 2 tablespoons milk, and peppermint extract until smooth.

Glaze and decorate:

Dip each cooled donut into the glaze, let excess drip off, then immediately top with crushed candy.

Save

My roommate walked in while I was dipping the donuts and immediately reached for one, burning her fingers slightly but not caring one bit. That is the kind of donut we are dealing with here.

Getting The Texture Right

Sweet rice flour is not the same as regular rice flour, and I learned this the expensive way by buying the wrong one first. Look for mochiko specifically, sometimes labeled glutinous rice flour even though it contains no gluten. That protein structure is what gives the donuts their incredible chew.

The Perfect Glaze Consistency

I have made glazes that were too thin and slid right off the donut, and others that were so thick they tore the donut apart. You want it to flow like warm honey, coating the donut evenly but still leaving a visible layer. Add liquid gradually and you will find that sweet spot.

Making Ahead And Storage

These are actually pretty forgiving for a mochi-based treat. The batter can sit for about 30 minutes while you preheat everything, and they reheat surprisingly well in the microwave for about 10 seconds if you need to bring back that freshly baked warmth.

• Store them in a single layer so the glaze does not get messy
• Freeze unglazed donuts for up to a month and glaze after thawing
• Crush your candy canes inside a ziplock bag to contain the flying pieces

Save

There is something genuinely magical about biting into a warm, chewy chocolate donut with that cool peppermint crunch. These might just become your new holiday tradition too.

Common Recipe Questions

→ What makes these donuts chewy?

The chewy texture comes from sweet rice flour (mochiko), which creates that signature mochi-like bounce. Unlike wheat flour, mochiko produces a soft, elastic crumb that springs back when you press it.

→ Can I make these without a donut pan?

You can use a muffin tin instead, though the baking time may need slight adjustment. Alternatively, drop spoonfuls of batter onto a baking sheet to make donut holes, which will bake faster in about 10-12 minutes.

→ How should I store these donuts?

Keep them in an airtight container at room temperature for up to 2 days. The glaze may soften slightly over time. For longer storage, freeze unglazed donuts and glaze after thawing.

→ Can I substitute the peppermint extract?

Yes! Try almond extract for a classic chocolate-almond combination, or use mint extract for a more traditional mint chocolate flavor. You could also use coffee extract for a mocha variation.

→ Are these completely gluten-free?

The donuts themselves are gluten-free when made with mochiko flour. However, always verify that your baking powder and crushed candies are certified gluten-free, as some may contain trace gluten or be processed in facilities with wheat.

→ Why did my glaze turn out too thick or thin?

Glaze consistency depends on humidity and the exact moisture content of your powdered sugar. Start with 2 tablespoons of milk and add more gradually, one teaspoon at a time, until you reach a thick but pourable consistency.