Irish Cream Chocolate Doughnuts – Dense chocolate cake doughnuts dipped in an Irish cream glaze. And what makes these even better, they’re baked, not fried!
And just like that, we’re almost at the next holiday! St. Patty’s Day is less than a week away but I have yet to share any yummy recipes for you guys to celebrate with. I better get my stuff together this week!
Well, your wish is my command. Today, I bring to you an incredible doughnut that’s got the perfect touch of Irish flare – Irish Cream Chocolate Doughnuts.
These doughnuts mark the second recipe I’ve made with my handy-dandy doughnut pan. The first was this apple cider crumb doughnut back in the fall. They turned out so incredibly well that I am seriously questioning whether I’ll be frying my doughnuts again. So it’s no surprise that when deciding to make a new doughnut, I went straight for the doughnut pan.
These doughnuts are cake-based so they use a thick batter instead of yeast dough. In other words, they’re so easy to make. You won’t even need a stand mixer!
They’re also pretty dense and thick, almost like a cakey brownie, which makes them that much better for dunking into your coffee. And because of the Irish cream glaze, a dunk in the coffee will get you that much closer to an Irish coffee.
After you’ve made the batter and baked in the doughnut pans, you just let the doughnuts cool completely and then dip in the Irish cream glaze, which is simply powdered sugar, heavy cream, and Irish cream liqueur.
When making these doughnuts, there are few tips to consider:
- Make sure not to fill the doughnut molds too much, or else the doughnuts won’t be able to hold their round shape when baking.
- Doughnuts must be completely cool to the touch before glazing, or else the glaze will melt right off the doughnut.
- To get a smooth look on top, you’ll want to glaze the part of the doughnut that touched the mold (aka the bottom of the doughnut).
- To get a great coating of glaze, I dunked my doughnuts in the glaze once, let the sit for a couple minutes, and then dunked them a couple more times.
And there you have it – an incredible treat to enjoy before all your St. Patrick’s Day celebrations this weekend. Or hey, you can even eat them the next day to ease the hangovers.
See you on Thursday for another festive treat to enjoy this weekend – but this one will be a little more family friendly!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
Irish Cream Chocolate Doughnuts
For the chocolate doughnuts:
- 2/3 cup dutch-processed cocoa
- 1 3/4 cup all-purpose flour
- 1 1/4 cup light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon instant espresso powder
- 3/4 teaspoon salt
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup milk
- 2 teaspoons white vinegar
- 1/2 cup canola oil
- 1 cup chocolate chips
For the Irish cream glaze:
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/4 cup Irish cream liqueur
To make chocolate doughnuts:
- Preheat oven to 350 degrees. Lightly grease 2 doughnut pans. Make sure all part of the mold is greased but don't let the grease pool at the bottom. Set aside
- In a large bowl, whisk cocoa, flour, sugar, baking powder, espresso powder, and salt together until combined. Set aside.
- In a medium bowl, whisk eggs, vanilla, milk, and white vinegar until combined. Add to flour mixture and fold together with canola oil. Fold in chocolate chips.
- Spoon mixture into prepare doughnut pans until almost full, but not filled past the top. Bake in preheated oven for 15 minutes or until toothpick comes out clean when inserted into doughnut. Let them cool in pan for 1 minute and then gently remove them from molds and place on cooling racks. I find a spoon helps to remove the doughnuts gently. Let them cool completely before glazing.
To glaze the doughnuts:
- Combine sugar, cream, and Irish cream together. Make sure the glaze is thick like maple syrup. If it's too thick, add more Irish cream. if it's too thin, add more powdered sugar.
- Dip cooled doughnut into doughnut. I find that the doughnuts look best when glazing the smooth side. Set on wire rack placed on top of a baking sheet to let the glaze drip down. Repeat with rest of the doughnuts. I did this process 2 more times to get a thick amount of glaze on my doughnuts. Let them set for a few minutes or serve immediately.
Pin for later:
More desserts you’ll love: