Guinness chocolate donuts are made with the Irish stout beer and topped with a sweet Bailey’s Irish cream glaze. Try the recipe for St. Patrick’s Day!
How do you take your morning coffee? If it’s with a donut, then I have a recipe for you—Guinness chocolate donuts with Bailey’s Irish cream glaze. It’s just the jumpstart you need with your morning coffee.
And these donuts will give you a kick in the arse. The boozy ingredients pack a punch of flavor that you will need on St. Patrick’s Day. Guinness chocolate donuts are so easy to make and the recipe is an excuse to drink Bailey’s Irish cream in your morning coffee.
How to make chocolate stout donuts
If you haven’t made baked donuts before, you are in for a treat (literally). They are as easy to make as cupcakes. All you need is a donut tin!
Start by whisking together the dry ingredients—flour, cocoa, espresso powder, baking soda, baking powder and salt. In a separate bowl, beat together the butter and brown sugar, then add the egg, vanilla and yogurt.
Normally milk or another liquid is added to the batter, but for chocolate stout donuts, Guinness beer is the fluid ingredient. Alternate adding the flour and beer to the wet ingredient mixture. This will keep the batter from separating (especially with melted butter in the mix).
Then all you have to do is transfer the batter to the donut tin and bake at 325 F. The donuts are done in no time (8 to 10 minutes!)
How to make Bailey’s Icing
Now what good is a donut if it doesn’t have a glaze? My recipe for Bailey’s icing doubles as a glaze. Simply whisk together confectioners’ sugar and Bailey’s Irish cream to make the donut glaze.
The ratio 1 cup confectioners’ sugar to 2 tablespoons Bailey’s worked well for me. However, if you desire a thinner consistency, add more Bailey’s (or milk) one teaspoon at a time.
I like to dip the donuts in the glaze when they are still warm from the oven. They kind of soak up the Bailey’s icing a bit and you can eat the donuts while they are still warm!
Recipes similar to Guinness Donuts
Lucky for you, I have a few St. Patrick’s Day recipes featuring boozy ingredients. If you like Guinness chocolate donuts, give these treats a try!
- Chocolate Stout Cupcakes with Bailey’s Buttercream Frosting
- Boozy Bailey’s Cookies
- Irish Cream Espresso Truffles
- Bailey’s Chocolate Whoopie Pies
Guinness chocolate donuts are perfect for St. Patrick’s Day, but they can also be made year round. I like the idea of making these for your significant other or friend if they are fan of stout beer!
Chocolate Stout Donuts
Guinness chocolate donuts are made with the Irish stout beer and topped with a sweet Bailey’s Irish cream glaze.
Guinness Chocolate Donuts
- 1 cup (125 g) all-purpose flour
- 1/3 cup (28 g) unsweetened cocoa powder
- 1/2 teaspoon espresso powder (optional)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (56 g) unsalted butter, melted
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 2 tablespoons (28 g) nonfat plain Greek yogurt, room temperature
- 1/2 cup Guinness stout beer, room temperature
Bailey’s Irish Cream Glaze
- 1 cup (120 g) confectioners’ sugar, sifted
- 2 tablespoons Bailey’s Irish Cream, plus more if you desire a thinner consistency
Preheat the oven to 325° F. Grease two donut pans with nonstick cooking spray.1
In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, use a hand mixer to beat together the butter and brown sugar until well combined, about 90 seconds. Add the egg, vanilla and Greek yogurt. Beat until incorporated, about 1 minute. Scrape down the sides of the bowl if necessary.
Add half of the flour mixture to the wet mixture and use a rubber spatula to stir just until incorporated. Add the Guinness stout beer and stir until combined. Add remaining flour mixture and stir until flour disappears in the batter (avoid over mixing).
Use a spoon to transfer the batter into the greased donut pans. Fill each cavity about two-thirds full.
Bake for 8 to 10 minutes, or until donuts spring back when lightly touched. Cool in the pans for 2 minutes, then turn out onto a wire rack. Prepare glaze.
Bailey’s Irish Cream Glaze
In a bowl, whisk together confectioners’ sugar and Bailey’s Irish Cream until smooth. Dip the top of the warm donuts in the icing and serve.
- The donut pans I used had cavities 2.25 inches in diameter.
- Store donuts at room temperature for up to 3 days. Donuts are best when eaten the day they are baked.
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