Donuts, Food, Recipes

Popping Candy Donuts

Is there anything more exciting than popping candy? How about popping candy and donuts? When I stumbled upon these tubes of “Festive Popping Candy” in the supermarket recently, I knew they would make the perfect Christmas-themed donut.


The tart sweetness of the strawberry and apple flavoured popping candy contrasts well with the double chocolate donuts and helps balance out the richness of the dark chocolate ganache. You can of course use any popping candy flavours/colours that you like!


Popping Candy Donuts

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 30
Author: Swah


Chocolate Donuts

  • 70 g butter softened
  • ½ cup white sugar
  • 1 egg
  • ½ cup milk
  • 1 tsp vanilla
  • 2 tsp baking powder
  • 1 cup plain flour
  • ½ cup cocoa powder

Dark Chocolate Ganache

  • 100 g Dark Chocolate finely chopped
  • cup thickened cream
  • Popping Candy to decorate


Chocolate Donuts

  • Preheat oven to 160°C and grease your donut pan with flavourless oil OR turn on your donut maker (you won't need any oil if you use the latter).
  • Cream together the butter and sugar in a medium bowl until fluffy. Add in the egg, milk, and vanilla and mix until just combined. The mixture may look curdled but the dry ingredients will pull it together.
  • Add in the baking powder, flour and cocoa powder and stir until just combined.
  • Transfer mixture to a medium zip lock bag and cut the corner tip cut off. Pipe the mixture into the donut pans until each is approximately ⅔ full.
  • If using a donut pan, bake in the oven for around 10 minutes until they spring back when pressed. If using a mini donut maker, bake for 2-3 minutes.
  • Allow donuts to cool completely before decorating.

Dark Chocolate Ganache

  • Heat cream up into the microwave until warm (not boiling) and then add finely chopped chocolate, stirring until melted and combined.
  • Dip the top of the donuts into the chocolate mixture, decorate with popping candy, and place on a cooling tray to set.


I love the crunch and crackle of the popping candy and can’t wait to use it in more desserts (I definitely need to look into a popping candy cupcake). It works best as a topping because as soon as the popping candy hits moisture it gets soft and loses it’s “pop”.


This is the 4th and final festive recipe in my Christmas Donut Series. Check out the others: Candy Cane Donuts with White Chocolate, Christmas Bling Donuts and German Gingerbread Donuts


What are you baking this Christmas?


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  • Reply Bec December 23, 2014 at 10:57 am

    Amazing!!! I am the biggest donut fan but haven’t made any at home yet – I might just have to channel my inner Swah and get onto that! They look amazing :) Bec x

    • Reply Swah December 27, 2014 at 1:54 pm

      Channel your inner Swah? I love it! Give it a go and let me know Bec :) xxx

  • Reply Priscilla @ December 23, 2014 at 12:58 pm

    What a fantastic idea! I love popping candy. I want to have all these donuts they look so good!

    • Reply Swah December 27, 2014 at 1:55 pm

      I am quite sad all the donuts are gone Priscilla… I guess I’ll just have to make more! ;)

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