Boozy breakfast at its finest – Guinness Chocolate Donuts with Baileys Icing are the perfect treat for St. Patrick’s Day brunch!
Two Guinness posts in a row…it must mean that St. Patrick’s Day is almost here! Or that Guinness was on sale at the market. Or both 
TheBetterHalf and I are both Irish and we went to Notre Dame, so we are big fans of St. Patrick’s Day. What’s not to love about a holiday that allows you to have both Guinness and Baileys for breakfast?
These Guinness Chocolate Donuts are similar to the donuts I made last year, but I changed up the icing to a Baileys chocolate ganache icing. It is SO good!!
So I hope you don’t think it is a cop out to use the exact same donut base recipe that I used before…it just worked so well!! It is light and fluffy, but still substantial enough to handle the icing. The Guinness complements the chocolate in the donut and gives it a great depth of flavor.
And then, the Baileys icing!! I made a simple chocolate ganache and stirred in some Baileys – it is SO good. Baileys and chocolate are a match made in heaven. It is definitely alcoholic though, so if you are not drinking then you should avoid this icing!
These Guinness chocolate donuts are a really fun breakfast to make for St. Patrick’s Day!
Boozy breakfast at its finest - Guinness Chocolate Donuts with Baileys Icing are the perfect treat for St. Patrick's Day brunch!
Ingredients
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour (or you can use all-purpose)
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter, melted
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 cup Guinness Stout beer
- 2 tablespoons Greek yogurt
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 4 oz dark chocolate, chopped
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons Baileys Irish Cream
- 1/4 cup powdered sugar
- pinch of salt
- Milk or cream to thin, if necessary
- sprinkles for garnish (if desired)
Instructions
- Preheat the oven to 325 degrees F. Grease 2 donut pans with nonstick cooking spray.
- In a medium bowl, whisk together the flours, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the butter and brown sugar until well combined. Add the egg, and beat until it is well incorporated. Whisk in the Guinness, yogurt and the vanilla.
- Add the wet ingredients to the dry ingredients, and stir until just combined - do not over mix. Stir in the mini chocolate chips.
- Spoon the batter into the donut pans, filling each cavity about 2/3 full.
- Bake for 7 - 8 minutes, until donuts spring back when lightly touched. Cool in the pans for a few minutes, then turn out onto a wire rack to cool completely.
- Melt the chocolate and the butter in a bowl placed over a pan of simmering water. Whisk in the Baileys, powdered sugar, and pinch of salt. Keep whisking until no lumps remain. If the texture is too thick, add some milk or cream. (you can also use coffee or more Baileys)
- Dip the top of each donut in the chocolate icing, and garnish with sprinkles.
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