Dark Chocolate Guinness Donuts
Medically reviewed by Christiana George Updated Date: December 19, 2022
I have found my pot of gold at the end of the rainbow. Inside were these fabulous donuts. They are full of dark chocolate flavors and Guinness beer made even more decadent by being topped with a light, creamy buttercream frosting made with Bailey’s Irish Cream. The combination of all the flavors takes me straight over the rainbow. They are out of this world. I really worked hard on not eating them all myself. Instead, I was kind enough to share these with my neighbors. They are so helpful when it’s time for taste testing.
I baked these donuts in the oven using my Wilton donut pans. They are the regular sized donuts, not the mini ones. I actually adapted my recipe for Mini Chocolate Oreo Donuts to make these.
Like the Dark Chocolate Guinness Cookies I made the other day, I used dark brown sugar, dark cocoa, and dark chocolate chips. Dark chocolate and Guinness are just the best of friends.
The frosting was super easy to make and it had the most delicious flavor without being too sweet. It paired well with the moist chocolate donuts.
I got a lot of great compliments from my neighbors on these Dark Chocolate Guinness Donuts. The only ones that were not happy were the kids. They couldn’t eat the donuts because of the alcohol content. But I usually sugar up the neighborhood kids with my other treats, so now it was time for the adults to enjoy. What kind of treats are you making for St. Patrick’s Day?
Dark Chocolate Guinness Donuts
by The Sweet Chick
Prep Time: 20 minutes
Cook Time: 5-7 minutes
Keywords: bake dessert snack guinness beer dark chocolate chips dark cocoa Bailey’s Irish Cream St. Patrick’s Day donuts American
Ingredients (14 donuts)
For the donuts
- 1 3/4 cups all purpose flour
- 1/2 cup Hershey’s Special Dark cocoa
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 egg, beaten
- 3/4 cup Guinness beer
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup Hershey’s Special Dark chocolate chips
For the frosting
- 1/2 cup vegetable shortening (Crisco)
- 1/2 cup butter, room temperature
- 3 cups powdered sugar
- 4 tablespoons Bailey’s Irish Cream
- 1 teaspoon vanilla extract
Instructions
For the donuts
Preheat oven to 425° F.
In a stand mixture combine the flour, cocoa, sugars, and baking powder. Mix on low until well blended.
Add egg and beer, mix on low until completely mixed, scraping down sides of bowl as needed.
Then add milk, oil, and vanilla extract and continue mixing until fully incorporated.
Finally, add chocolate chips and mix just until well distributed.
With a spoon or a Ziplock bag with the tip cut off, fill each well of your greased donut pan with the batter. You want to fill it just a slight bit less than flush.
Place pans in the oven and bake for 5-7 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and place donuts on a cooling rack and cool completely before adding frosting.
For the frosting
In a stand mixer, cream together the shortening and butter. Then add sugar and mix on low until well blended.
Next add the Bailey’s and vanilla extract. Mix on medium speed until smooth.
Frost each donut with a spatula and add sprinkles if you want.
Note
Donuts can be left at room temperature in an airtight container. I placed mine in the fridge because it was a very hot day here today, but I left them out at room temperature for a while before eating. They taste better at room temperature.
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Brioche Hamburger Buns, Or Let’s Get That Grill Fired Up
I don’t know about you, but I’ve always viewed hamburger buns as purely functional things. They’re receptacles, carb-wrappers, so you don’t get your hands dirty while eating the truly desirable bits within. Cheese, for instance, and grilled onions, and sauteed mushrooms. Oh right, and the patty too.
Buns are integral to the entire structure of the burger, yet they’ve done little to niggle my desire, warrant my enthusiasm, or raise lustful thoughts (and shouldn’t they? Given their namesake and all). Until now, that is.
These buns—blogged about by Deb and later Sara—are dreamy: as in, they bake like a dream, come together in a cinch, and their ingredients can be found in most anyone’s pantry. They’re also versatile: I chose all-purpose, whole wheat, and rye flour to go in mine, and they came out hearty but light, soft but complex. But most importantly, they raise the hamburger bun to a higher echelon, one that will no longer be left until the end as an afterthought. And is there anything worse than forcing yourself to eat afterthoughts?
You’ll be ready to fire up your grill after making these.
BRIOCHE HAMBURGER BUNS
Adapted from Smitten Kitchen and Sprouted Kitchen
Makes 8 regular-sized buns
Ingredients:
3 Tbsp warm milk
2 tsp active dry yeast
2-1/2 Tbsp sugar
2 large eggs
1/2 cup whole wheat flour
1/2 cup rye flour
2-1/3 cups all-purpose flour
1-1/2 tsp salt
2-1/2 Tbsp unsalted butter, softened
sesame seeds (if desired)
Directions:
In a glass measuring cup, combine one cup warm water, milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
In a large bowl, whisk the flours with the salt. Add the butter by rubbing it into the flour between your fingers, making crumbs. Stir in the yeast mixture and beaten egg until a dough forms. Scrape onto a clean, well-floured counter and knead (by scooping it, slapping it onto the counter, and turning) until smooth and elastic (8 to 10 minutes). It should be sticky, so try not to knead in too much flour.
Shape the dough into a ball and return it to the bowl. Cover it with plastic wrap and let it rise until doubled (1 to 2 hours).
Line a baking sheet with parchment paper. Divide the dough into 8 equal balls. Gently roll each ball and arrange them 2 to 3 inches apart. Cover the baking sheet loosely and let the dough rise until doubled (1 to 2 hours).
Set a shallow pan with water in it on your oven floor or lower rack. Preheat the oven to 400 degrees Fahrenheit. Beat the other egg with 1 Tbsp of water and brush the egg wash onto the buns. Sprinkle sesame seeds on top, if using. Put the baking sheet in the oven and bake for about 15 minutes (turning halfway through), until the buns are golden-brown. Transfer to a rack and cool.
Note: I kept them in the fridge for about a week after I baked them and they still tasted good. Just heat them up on the grill or toast them right before eating.
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