Peppermint Mocha Donuts

INGREDIENTS

• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ cup light brown sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 teaspoons instant espresso powder
• ½ cup milk
• 1 large egg
• ¼ cup olive oil
• 1 teaspoon pure vanilla extract
• ½ teaspoon peppermint extract
• Gor Glaze:
• 1 cup powdered sugar
• 4 tablespoons unsweetened cocoa powder
• 3 to 4 tablespoon milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract
• Crushed candy canes

DIRECTIONS

1. Preheat oven to 350 degrees F. Lightly grease a donut pan with baking spray and set aside. In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, salt and espresso powder. In a measuring cup, whisk together wet ingredients; milk, egg, olive oil and extracts.
2. Add the wet ingredients to the dry ingredients and mix until just combined. Do not over-mix as you will have rubbery donuts. Using a small spoon, scoop batter into prepared donut pan, filling each about ⅔ full.
3. Bake for 12-14 minutes or until the donuts are baked through and spring back when lightly touched. Let cool in pan for 1 minute and then transfer to a cooling rack to cool completely. While cooling, make the glaze.
4. To make glaze, whisk together all the ingredients. Add some more powdered sugar (one tablespoon at a time) if glaze is not thick to coat donuts.
5. When donuts are completely cooled, dip each in glaze. Decorate with chopped candy canes. Let glaze set for 20 minutes before stacking or serving. Donuts are best enjoyed within two days.  
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