It’s no secret I am a big fan of St Patrick’s Day, not only because of my Irish heritage, but because it’s an excuse to experiment in the kitchen with delicious Irish alcohols!
I must admit I am not a huge fan of drinking Guinness stout beer, but something magical happens when you add it to chocolate cake batter, giving it a rich and slightly bitter depth of flavour. In fact, I like it so much my Dark Chocolate Guinness Cake has to be one of my all time favourite desserts, ever.
Cream cheese icing made with Baileys Irish Cream is another personal favourite of mine, and shown off with extreme decadence in my Guinness Layer Cake (plus the inclusion of dark chocolate Irish whiskey ganache!)
I’ve adapted both of these recipes into mini donut form, with the batter comprising of dark chocolate Guinness cake batter and the icing transformed into a Baileys glaze.
Since hovering over a large vat of boiling oil is not my idea of fun (especially as it was a stinking hot and muggy day when I made these) I whipped these babies up in my electric donut maker. And don’t worry if you don’t have a donut machine, you can buy the donut trays from most homewares stores these days and cook them in the oven.
- 125ml Guinness beer (1/2 cup)
- 125g butter (1/2 cup)
- 50g cup cocoa powder (1/3 cup)
- 200g caster/superfine sugar (¾ cup)
- 70ml sour cream (1/3 cup)
- 1 egg
- 1½ tsp vanilla extract
- 125g plain flour (1 cup)
- 1 tsp bicarbonate of soda/baking soda
- 3 tbsp cream cheese, room temperature
- ¼ cup icing sugar
- 1-2 tsp Baileys Irish Cream (to taste)
- Chocolate sprinkles
- 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).
- Melt the butter into the Guinness in a saucepan over low heat.
- Whisk in the cocoa and sugar and take the saucepan off the heat.
- Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.
- Whisk in the flour and bicarb until combined.
- Transfer mixture to a jug. Pour the mixture into the donut pans until each is approximately ¾ 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.
- Stir cream cheese and icing sugar together until mixed, and then add Baileys slowly until you have a thick glaze.
- Dip the top of the donuts into the Baileys glaze, sprinkle over chocolate sprinkles and place on a cooling tray to set.
I decorated some of the donuts with chocolate sprinkles and left the others plain. You could finish off with a drizzle of dark chocolate whiskey ganache (from here) if you feel so inclined, or top with green sprinkles for a more patriotic St Pat’s Day result.
These donuts are rich and moist and the sweet Baileys icing contrasts perfectly. They are the perfect treat to celebrate St Patrick’s Day, or any day of the year for that matter!
Do you celebrate St Patrick’s Day? What’s your favourite thing to bake for it?