Preheat oven to 350 degrees and grease two donut pans with nonstick cooking spray.
Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
In a separate bowl, beat the melted butter and sugar until combined. Add the eggs, one at a time, beating between each addition.
Mix in the cream and extract until smooth.
Add the dry ingredients to the butter mixture and mix to combine. Batter will be thick.
Pipe the batter into the donut pans and bake in the preheated oven for 12 to 15 minutes. The donuts are ready when they bounce back after being touched.
Allow to cool in the pan for five minutes, then transfer to a wire cooling rack to cool completely.
When the donuts are cool, make the glaze by beating together the powdered sugar, cocoa powder, peppermint extract, and heavy cream until smooth.
Dip the top of each donut in the glaze and placed back on the cooling rack to set.
Place the red and white chocolate in piping bags and pipe stripes over the top of each donut. Sprinkle crushed peppermint on the top of each donut before the chocolate sets.
Notes
This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
Decoration Party: After the donuts are done, set out dishes of the glaze and icing and mints and allow the kids to decorate them. Fun!
Use Sprinkles Too: Try some festive holiday sprinkles with the donuts to make them even more festive and serve with my homemade Peppermint hot chocolate bombs.