I thought about calling these chocolate Nutella peanut butter mint donuts, but that’s such a mouthful so let’s call them Christmas wreath donuts for short! These little cuties do contain all of those flavors, which blend together perfectly. No one flavor is dominant over the others, and you can juuust pick them all out.
Donuts are my happy place. Some of my fondest memories are visiting my grandparents in California and getting up early every morning to go with my Grandpa to the “donut shop.” It had an actual name, but I couldn’t tell you what it is. He’d read the newspaper, drink his coffee and chat with the other regulars. I’d eat my sprinkled donut and drink my chocolate milk, and I’d either join in the conversation, read a book or simply listen. Whenever I share a donut recipe or even eat one, I’m always thinking of him.
Now let’s talk about the recipe. It’s gluten free, but you can easily make them gluten-full by substituting the flour. The donut itself is a mix of cocoa powder, Nutella and peanut butter (plus other ingredients), and the frosting is a mint buttercream. If you love mint you can make the flavor stronger, but I don’t like an overpowering mint taste. Whatever your preference!
The easiest way to bake these and other donuts is by using a Wilton donut pan. This recipe yields 10 donuts, so you’ll either need two pans or you’ll have to bake them one pan at a time. If you love donuts you might as well invest in multiple pans! Grease the pans with non-stick cooking spray. Dab off any excess with a paper towel and swirl it around each donut well to make sure the pans are well-greased. Spoon the batter into a piping bag or ziploc bag to easily fill the wells 3/4 full.
Make the frosting while the donuts cool. To decorate, use a Wilton #366 tip to pipe leaves around the donut. I found that it works best if you start on the inside of the donut and work your way around. Top with red sprinkles or red mini M&Ms.
This recipe is delicious all year-round, so if it’s not Christmas or if you don’t celebrate Christmas, decorate them however you want!
If you try it, tag me @rosesandwhiskers on Instagram and use the hashtag #rosesandwhiskers.
Christmas Wreath Donuts
- 1 1/4 cup gluten free 1 to 1 baking flour substitute all-purpose flour for gluten-full donuts
- 2 tbsp unsweetened cocoa powder
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter softened to room temperature
- 1/2 cup light brown sugar
- 1/3 cup creamy peanut butter
- 2 tbsp Nutella
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk room temperature
- 1 cup unsalted butter softened to room temperature
- 4 cups powdered sugar
- 2-4 tbsp whole milk
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 8-10 drops green gel food coloring
- Preheat the oven to 400°F (204°C) and grease two donut pans with non-stick cooking spray.
- Whisk together flour, cocoa powder, baking powder and salt. In a separate bowl, cream butter and sugar until light and fluffy. Add Nutella and peanut butter, creaming until smooth. Beat in egg until well-incorporated, and then mix in vanilla.
- Gradually add in dry ingredients on low speed, alternating with milk. Using a piping bag or ziploc bag, fill each donut well about 3/4 full. Bake for 7-9 minutes, or until inserted toothpick comes out clean.
- Let the donuts rest in the pans for 2 minutes before transferring to a wire cooling rack. Use a knife to gently remove them from the pans.
- Make the frosting while the donuts are cooling. First cream the butter. Next, add the powdered sugar and 2 tbsp of milk. Mix on low speed until fully incorporated. Mix in the vanilla, peppermint extract, food coloring and extra milk if needed and cream on a high speed until light and fluffy.
- Use the Wilton #366 tip to pipe leaves around each donut. Add red sprinkles or mini M&Ms as desired, and store in an airtight container.