Chocolate Guinness Doughnuts with Bourbon Cream Glaze and Bacon

By vealam

Ingredients

• Glaze:
• 2/3 cup cocoa
• 1-3/4 cups all-purpose flour
• 1 cup light brown sugar
• 1/4 cup dark brown sugar
• 1 Tablespoon espresso powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoons table salt
• 2 large eggs
• 1/2 cup Guinness stout beer
• 1/2 cup sour cream
• 1 Tablespoon vanilla extract
• 1/2 cup butter, melted
• 2 cups confectioners' sugar
• 2 Tablespoons Bourbon Cream or Irish Cream
• 2 teaspoons milk
• Garnish:
• 10 slices crispy fried bacon chopped
• flaked sea salt
• cayenne pepper

Details

Servings 18
Adapted from noblepig.com

Preparation

Step 1

Lightly grease the wells of three standard 6-hole donut pans with cooking spray and preheat the oven to 350 degrees F.

In a large bowl, combine cocoa, flour, both sugars, espresso powder, baking powder, baking soda and salt.

In another bowl, whisk together eggs, Guinness, sour cream and vanilla extract.

Add the wet ingredients to the dry along with the melted butter to the bowl of dry ingredients. Stir together until batter is fully combined. The batter will be very thick.

Spoon batter into donut pans and until about 2/3 full. (If you overfill and the batter bakes over the hole, just use a knife to cut the hole out, but try not to overfill in the first place.)

Bake for 13 minutes or until a toothpick comes out clean.

Right after removing from the oven turn the doughnuts onto a wire cooling rack. Let cool completely.

Once doughnuts are cooled, combine all the ingredients for the glaze until smooth. Spoon glaze evenly over each doughnut.

While glaze is still wet, garnish each doughnut with bacon, sea salt and cayenne pepper.