Last week we made candy cane white chocolate pretzels, which disappeared. This week I’m craving dark chocolate with candy canes. Good thing we had a girls cupcake decorating party with some leftover cake mix. I busted out my donut pan and whipped up a batch. Get the recipe after the jump …
Crushed Candy Canes 1 of 7Go ahead and dump the whole bag of candy canes in to the frosting.
Candy Canes and Frosting 2 of 7I spy a whole candy cane that would make for perfect stirring.
Candy Cane Stir 3 of 7Yep, a whole candy cane is perfect for stirring.
Candy Cane Frosting Lick 4 of 7My poison checker in action.
Getting Ready to Frost the chocolate Donuts 5 of 7
Candy Cane Frosting of Chocolate Donuts 6 of 7
Candy Cane Frosted Donuts 7 of 7These donuts are almost too pretty to eat, almost.
Candy Cane Chocolate Donuts
I used the Hershey’s perfectly chocolate cake recipe on the back of the cocoa box.
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla
1 cup boiling water
Preheat oven to 350 and grease mini donuts pans or mini muffin pans. Combine the dry ingredients in the bowl of a mixer. Add the eggs, milk, oil and vanilla, mix for 2 minutes. Stir in bowling water, batter will be thin. Pour into donut pans and bake for 8 minutes or until tooth pick comes out clean. Remove from oven and let cool for 5 minutes, remove from pan and let cool completely before frosting.
Basic Candy Cane Buttercream Frosting
3 3/4 cups confectioners sugar
1/4 cup milk
1/3 butter, soft
1 teaspoon vanilla
3 crushed candy canes
In the bowl of an electric mixer combine the sugar, milk, butter, and vanilla until fluffy frosting forms. Gently stir in 3/4 of the crushed candy canes.
Frost the cooled donuts and sprinkle the remaining candy canes on top. Makes 48 mini donuts.