Mint Chocolate Cookies and Cream Donuts {Recipe}

Mint Chocolate Cookies and Cream Donuts | Lil Miss Cakes

I can’t believe I haven’t shared my chocolate baked donut with you yet! These are amazing-if I do say so myself. The great parts of this recipe: easy to make, no frying required, donuts look perfect every time. Negatives: they aren’t fried, and you need a donut pan. But once you have a donut pan, you will find yourself using it all the time. Try muffin recipes in it for a fun twist on the original. I only have one donut pan and this recipe makes 18 so I needed to bake 3 rounds, but they bake quickly: 10 minutes each and then they just pop right out, so I never felt the need for more of these pans. I also have the mini donut pan and I really don’t recommend it. The donuts just don’t bake nicely, they come out funny looking and making minis is just a pain. I would stick to the regular size; it works fabulously. These donuts are light and fluffy in texture, but very chocolaty and rich in taste. They definitely need to be served with a tall glass of cold milk. These donuts get their minty flavor from peppermint chocolate sandwich cookies. The cookies are filled with crushed up peppermint candy and are insanely good! They are a seasonable item so get them while you can! I won’t tell you how many boxes I am hoarding right now, it’s embarrassing! If you can’t get the cookies, you can use regular chocolate sandwich cookies with a teaspoon of peppermint extract. Here’s my easy, dairy-free baked donut recipe!

Mint Chocolate Cookies and Cream Donuts {Recipe}
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • ⅔ cup dutch process cocoa powder
  • ¾ cup hot water
  • 1 tsp. baking soda
  • ½ cup non-dairy sour cream (such as Tofutti Brand)
  • 1⅓ cup brown sugar
  • ¼ cup margarine
  • ¼ cup shortening
  • 1 large egg
  • 2 tsp. vanilla extract
  • 2 cups flour
  • 1 tsp. baking powder
  • ¾ tsp salt
  • ½ cup crushed peppermint chocolate sandwich cookies
  • 4 cups powdered sugar
  • ¼-1/2 cup cold water
  • green food coloring, optional
  • ½ cup crushed peppermint chocolate sandwich cookies
  1. Preheat the oven to 350 degrees F.
  2. Using baking spray grease a donut pan and set aside.
  3. In a medium sized bowl whisk the cocoa powder with the hot water until dissolved.
  4. Stir in the baking soda and sour cream and set aside.
  5. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the brown sugar with the margarine and shortening until light and fluffy.
  6. Add in the egg and vanilla and beat until combined.
  7. Add in the flour, baking powder, and salt and beat on low speed for a few seconds.
  8. Pour the cocoa mixture into the mixer and mix until smooth and combined.
  9. Stir in ½ cup crushed cookies (from about 4 cookies).
  10. Pipe the batter into the donut pan filling most of the way up.
  11. Bake for 10 minutes until the donuts spring back to the touch.
  12. Allow to cool before icing.
  13. Icing
  14. Pour the powdered sugar into a large bowl.
  15. Drop in a tiny bit of green food coloring.
  16. Slowly add the water and stir until smooth. Keep adding water a little at a time until desired consistency is reached.
  17. Dip the donuts in the icing, and top with crushed cookies. Alternatively, drizzle or spread the icing on top.

Cinnamon Bun Stuffed Donuts {Recipe}

Cinnamon Bun Stuffed Donuts | Lil Miss Cakes

Oh my goodness, guys-I think I just won Hanukkah. Now let me start off by apologizing for sharing these the day that the holiday starts, but you really can’t rush greatness! Lucky for us, Hanukkah is 8 days long so there is still time to work these epic donuts into your schedule!

Cinnamon Bun Donut | Lil Miss Cakes

Now I wish I could tell you that this recipe came out perfectly on my first try. I was actually working on another flavor idea and couldn’t get the dough to work. So I thought I would try using my cinnamon bun dough because that recipe is amazing and it’s my most requested dessert. But then once I was using that dough my friend mentioned that I should just fry my cinnamon buns. I wasn’t so into that idea because that is basically just a fried cinnamon bun or coffee roll if you frequent Dunkin Donuts. That’s when the genius hit me! What if I stuff a cinnamon bun inside a donut and fry it?! It was not as easy as I thought. For one thing, my cinnamon bun dough is way to sweet and heavy. Perfect for baking, not so great in the fryer. There goes batch number one, into the garbage right out of the fryer. On to round two: finding a better recipe. I found one that was so similar to my original bun recipe, it just cut down on the amount of sugar and used a little less shortening instead of my butter/margarine. This recipe was similar to Alton Browns recipe but without all the weighing so I  knew I was on to something. This new dough recipe turned out to be perfect! But my method now needed tweaking. I was rolling my cinnamon buns my usual way, cutting them into pieces and wrapping them in more dough. After letting them rest, they would fry up beautifully. But the centers were raw…insert sad face here! I was really going to give up-I was not only 2 batches deep in terrible cinnamon bun donuts, I didn’t even mention the 3 batches of my previously failed attempt at an interesting flavor combination.  5 batches of donuts in, I almost gave up. Aren’t you glad I didn’t?!

Cinnamon Bun Donuts | Lil Miss Cakes

It turns out that you need to bake the cinnamon buns before you stuff them inside more dough and fry them. Otherwise you end up with raw donut centers. I don’t know of anything worse! So, that is definitely a downside of this recipe-they take some time and patience. But here is the good news-you only need to make one batch of dough. And you can plan in advance-make the dough and bake the cinnamon buns. Next day, take your buns, stuff them in some raw dough and fry! The icing is completely optional, but cmon…you got this far-the icing is the easiest part! Here is my dairy-free, perfectly epic cinnamon bun stuffed donut recipe. Enjoy!

Cinnamon Bun Stuffed Donuts {Recipe}
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • Vegetable oil, for frying
  • 2 packets yeast (4½ tsp.) I use active dry.
  • ½ cup warm water
  • 1 tsp. sugar
  • ⅓ cup vegetable shortening
  • ¾ cup soy milk
  • ¼ cup sugar
  • 1 tsp. salt
  • 4 cups flour
  • 2 eggs
  • 2 Tbs. margarine, melted
  • ⅓ cup brown sugar
  • ¼ cup sugar
  • 1 Tbs. cinnamon
  • 2 cups powdered sugar
  • ¼-1/2 cup water
  1. In a small bowl or measuring cup, mix the yeast with the warm water and 1 tsp. sugar. Stir until no longer lumpy and set aside to proof and bubble up; 5-10 minutes.
  2. Meanwhile add the ¼ cup sugar and the salt to the bowl of an electric stand mixer.
  3. In a microwaveable bowl warm the vegetable shortening with the soy milk until the shortening has melted. Pour the shortening/milk mixture over the sugar/salt mixture and stir to melt. Allow to cool until lukewarm.
  4. Add the flour and eggs into the mixer bowl. Then finish off with the yeast mixture. Mix on low using the dough hook until the dough comes together. Once it's pulling off the sides of the bowl, set the mixer to medium low and mix for about 6 minutes.
  5. Grease or oil a large clean bowl and scrape the dough mixture inside.The dough will be sticky, but don't add flour! Grease your hands to better work with the dough.
  6. Cover in plastic wrap and set in warm place to rise for one hour.
  7. Once the dough has risen, cut off ⅓ of the dough (about 12 ounces if you have a kitchen scale) to make your cinnamon buns. Set the rest of the dough in the fridge.
Cinnamon Buns
  1. Grease a 12 cavity cupcake pan and set aside.
  2. On a well floured surface roll out the dough you just portioned off. Roll it into a rectangle about 12" wide and 6" tall.
  3. Melt the margarine and brush over the dough.
  4. Sprinkle the dough with the brown sugar, sugar, and cinnamon. Roll the dough into a log, you are rolling the long side up so your log is still 12" long.
  5. Once rolled up use a serrated knife or bench scraper to cut the buns into 12 pieces.
  6. Place each bun in one cavity of the cupcake pan, cut side up/down.
  7. Cover with a kitchen towel and allow to rise for 30 minutes.
  8. Meanwhile preheat the oven to 350 degrees F.
  9. Once the buns have risen, bake for 10-12 minutes until just lightly brown. You don't want to overbake-these will still be fried.
  10. Remove the pan from the oven, let cool for 5 minutes and then carefully pop the buns out of the cupcake pan. The sugar will be extremely hot so your best bet is to flip them out onto a parchment lined cookie sheet.
  11. Allow these to cool completely.
  12. Once the buns are cool, remove the reserved dough from the fridge.
  13. Divide the dough into 12 portions (just under 2 ounces each). Flatten each piece, I used well floured hands but you could use a rolling pin.
  14. Place one bun pretty side down on the flattened dough. Carefullly wrap the dough over the bun and pinch the seams together at the bottom.
  15. Set the donut to rise seam side down on a floured parchment lined baking sheet.
  16. Once all 12 donuts are formed, cover with a kitchen towel and allow to rise for 30 minutes.
  17. While the donuts are rising, heat your cooking oil. I use vegetable oil but use any oil with a high smoking point.
  18. Heat your oil to 350 degrees F. Proper temperature is everything: too cold and your donuts soak up all the oil and become greasy. Too hot and your donut is burning but the inside is raw.
  19. I use a deep fryer because it will regulate the temperature for me, if you don't have one-make sure you have a really good thermometer and keep a close eye on it.
  20. Fry the donuts for about 1 minute per side.
  21. Carefully remove from the oil and drain on a sheet pan lined with paper towels.
  1. Once your donuts have cooled (if you haven't eaten them all yet) measure the powdered sugar into a bowl.
  2. Slowly add a bit of water at a time until you have a thick icing consistency. I went thick with these but you can thin the icing out more if you are looking for more of a glaze.
  3. Dip, drizzle, or pour the icing onto your donuts.
  4. Sprinkle with extra cinnamon for an added touch and enjoy!

Nurse Cake

Nurse Cake | Lil Miss CakesThis cake has become pretty popular since I made it, yet I have not gotten around to posting it here until now. Better late than never though! I wish I had shared it here earlier because now I cna’t remember exactly how I constructed it. I definitely made a paper template to carve the cake because I still have it, but I don’t exactly remember which size cakes I baked. Oops sorry!

Fondant Stethscope | Lil Miss Cakes

I covered the whole cake in this pretty light green fondant. I think I used mint green and a touch of sky blue gel color to create this color. I love making these edible fondant stethoscopes. I’ve made a few doctor cakes (you can see them here and here) and I always include them. I start with gray fondant for the metal parts. Then after shaping and placing on the cake I paint them with silver luster dust to give them some sparkle.  The black parts are just black fondant that I buy pre-colored. I also added a little name tag that I cut out of fondant. I piped the lettering on with some black royal icing.

Fondant Pockets | Lil Miss Cakes

At the bottom of the cake I added two pockets. To make the pockets I cut a rectangle out of the same green fondant. Then I folded part of the rectangle down and used a quilting tool to add some stitching detail. I added that same detail on the sleeves. I couldn’t leave the pockets empty so I made a scissor pop out of one side and a blister pack or medication on the other.  The scissors are just two “P” shaped thin logs of fondant. The medication was also simple to make. I rolled out a thin piece of gray fondant and cut it into a rectangle, slightly rounding the corners.. Then I used the same quilting tool and detailed around the edge. I also made two straight lines down and a few across to create a grid. Then I cut the pills out of red fondant using the end of a straight piping tip. I glued them on with a little sugar glue. That’s pretty much it-simple yet fun!