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Chocolate Baked Donuts with Peppermint Icing


Recipe made in partnership with @OliveandArtisan


A favorite of Santa himself, these donuts are a big hit at the North Pole…and now you can enjoy this secret recipe!


1/2 cup butter, melted

1 egg

1/4 cup C&H Golden Brown Sugar

1/3 cup C&H Granulated Sugar

1/3 cup cocoa powder

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 1/4 cup buttermilk



1/2 cup cream cheese, softened

1/4 cup butter, softened

1 cup C&H Confectioners Sugar

1 teaspoon peppermint extract

1 tablespoon cream



2 tablespoons peppermint candy bits



1.TO PREPARE THE CHOCOLATE DONUTS: Preheat the oven to 400 degrees.

2.With a hand mixer or whisk, mix the butter, egg, C&H Golden Brown Sugar, C&H Granulated Sugar, cocoa powder, and vanilla just until combined. Add in the flour, baking soda, and salt. Turn the mixer on slow and slowly drizzle in the buttermilk while mixing in the dry ingredients.

3.Place the batter in a piping bag, or large freezer, bag and cut a dime-sized hole for the opening. 

4.Spray two mini donut pans with cooking spray and pipe in the batter until 3/4 of the way full. Place in the oven for 9 to11 minutes. Let cool in the pans for 5 minutes before turning out onto a cooling rack.

5.TO PREPARE PEPPERMINT ICING: Beat the cream cheese, butter, and C&H® Confectioners Sugar together until combined. Add in the peppermint extract and cream and beat until light and fluffy, about 30 seconds.

6.Spoon over the cooled donuts and sprinkle with peppermint candy bits.



Do not overbake the donuts, as they will cook fast. They are finished as soon as you can tap the domes and they bounce back and without deflating.

Peppermint candy bits are easy to find in many stores, or you can place a few candy canes in a plastic bag and beat with a rolling pin into tiny bits.

If you only have mini donut pans, reduce the cook time to 7 to 8 minutes.


Find this recipe and more holiday treats at