3-4candy canescrushed (I like to put them in a ziploc bag and use my rolling pin to crush them)
Instructions
Preheat the oven to 325 degrees F. Spray a donut pan with cooking spray, use a paper towel to lightly spread/remove excess spray.
In a large bowl combine the flour, cocoa powder, sugar, baking powder and salt.
In another bowl combine the milk, egg, vanilla, peppermint extract and oil. Stir the dry ingredients into the wet ingredients, mix just until combined.
Transfer the batter to a large piping bag or use a ziploc bag with one corner cut off. Pipe the batter into the donut pan, filling each donut hole about 2/3 full.
Bake the donuts for 10-13 minutes, or until a toothpick comes out clean. Remove from the oven and let the donuts sit in the pan for 10 minutes before moving to a wire rack.
Melt the vanilla candiquik in the microwave. I like to microwave mine with a little bit of vegetable shortening for 2 minutes on 50% power. Continue to microwave on 50% power, stirring every 30 seconds until the chocolate is melted.
For dipping, it’s easiest to transfer the chocolate to a small shallow dish, but large enough to fit a donut in. While hanging onto the edges of the donut, dip each donut into the chocolate and pause for a few seconds while the donut is upside down to allow to excess to fall off. Allow the donuts to cool on a tray for a few minutes before adding the crushed candy canes, however you don’t want them to cool completely, otherwise the candy canes won’t stick to the chocolate.
Use your fingers to sprinkle the crushed candy canes on top of the white chocolate, you may have to press the larger candy cane pieces into the chocolate slightly.