A little bit Guinness, a little bit Godiva, and a whole lotta chocolate!

Today we are going to take that perfectly dark and roasted aroma we all know well enough. Especially if you’ve ever painted the town green on for St. Patrick’s Day. A lot of Guinness was tasted to really capture that refreshing first sip of hoppy foam. So what better way to do that than by just pouring the Guinness right into the batter?

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More MANCAKE Donut Recipes You Might Enjoy:

SNICKERS Donuts
Watercolor Donuts
Lemon Glazed Blueberry Donuts
Sunflower Donuts – a requested
nut free version of the SNICKERS Donuts

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019
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Guinness Donuts with Godiva Liqueur Frosting

Guinness Donuts with Godiva Liqueur Frosting

Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 4 minutes
Total Time: 19 minutes

A little bit of Guinness & a whole lotta chocolate!

Ingredients

  • 1/2 cup flour
  • 1/2 cup wheat flour (see notes)
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • 1/2 cup brown sugar, packed firm
  • 1 egg at room temperature
  • 1/2 cup of Guinness
  • 2 tablespoons Greek yogurt at room temperature
  • 1/2 teaspoon vanilla
  • 1/4 cup chocolate chips
  • 4 ounces chopped chocolate
  • 1 1/2 tablespoons butter at room temperature
  • 2 tablespoons of Godiva chocolate liqueur
  • 1/4 cup powdered sugar, sifted
  • pinch of salt
  • 2-3 tablespoons of milk or heavy cream (see notes)

Instructions

Making the Donuts:

  1. Preheat oven to 325 degrees and prepare your donut pans.
  2. Whisk together your flour, cocoa powder, baking soda, and salt in a standard mixing bowl. Set aside once whisked.
  3. In another bowl, blend the butter and brown sugar until well combined. It should resemble wet sand.
  4. Beat in the egg.
  5. Whisk in the Guinness, yogurt, and your vanilla.
  6. Combine your wet ingredients into your dry ingredients and stir until just combined. Be mindful not to over mix.
  7. Stir in chocolate chips. Reserve some of your chocolate chips to sprinkle on top of each donut.
  8. Fill each donut well close to 2/3 of the way full and bake for 8 - 10 minutes.
  9. Once baked, allow to cool in pan(s) for 5 minutes before inverting to a wire rack to cool completely.

Making the Frosting:

  1. Add both the chocolate and butter into a heatproof bowl and melt in microwave for 30 seconds in 2-3 intervals until chocolate is smooth.
  2. Before the chocolate begins to cool, add in your Godiva, powdered sugar, and salt.
  3. Whisk into the melted chocolate mixture until fully smooth and, if needed, until no lumps of powdered sugar remain (see notes).

Decorating the Donuts:

  1. Spread a generous amount of frosting onto each donut and top with chocolate chips or chopped chocolate.

Notes

  • If you prefer, you can swap out the 1/2 cup wheat flour for an additional 1/2 cup AP flour.
  • Milk or heavy cream may been needed to thin out your frosting. If your frosting is at a good consistency for yourself, you can omit this step. If texture is too thick for your frosting, add in your milk or heavy cream 1 tablespoon at a time while mixing. Continue to do so until you have the consistency you desire.
  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

Kitchen Note(s):

  • If you prefer, you can swap out the 1/2 cup wheat flour for an additional 1/2 cup AP flour.
  • Milk or heavy cream may been needed to thin out your frosting. If your frosting is at a good consistency for yourself, you can omit this step. If texture is too thick for your frosting, add in your milk or heavy cream 1 tablespoon at a time while mixing. Continue to do so until you have the consistency you desire.
  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the “next best way to prepare your pan” article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

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