guinness chocolate donuts recipe. stack of three chocolate donuts on brown parchment paper. Light bailey's icing dripping down the doughnuts
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Chocolate Stout Donuts

Guinness chocolate donuts are made with the Irish stout beer and topped with a sweet Bailey's Irish cream glaze.
Course Breakfast
Keyword Guinness Chocolate Donuts, Stout Donuts
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 15 donuts
Author Haley D Williams

Ingredients

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

Instructions

Stout Donuts

  • 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.

Notes

  1. The donut pans I used had cavities 2.25 inches in diameter.
  2. Store donuts at room temperature for up to 3 days. Donuts are best when eaten the day they are baked.