Bready or Not: Mini Chocolate Donuts with Irish Cream Ganache
St. Patrick's Day is about a month away. We're gearing up with a series of Irish-inspired recipes, most of which feature Irish coffee creamer.
I used the non-alcoholic stuff, but you could also use the harder variety if you wish. Maybe not for the breakfast donuts, but hey, that's your call.
Mini donuts are so much fun. They are just outright cute and I like how portion-friendly they are. In particular, this recipe bakes up as light and airy--not heavy and cakey like some recipes.
The original version of this recipe made a large amount of ganache. I cut that in half here. If you need more, it's easy to melt more, or just top donuts with some powdered sugar. Leftovers are never an issue, either--most anything is good with some chocolate.
Licking your fingers clean... a very good idea here.
Mini Chocolate Donuts with Irish Cream Ganache
modified from Something Swanky
Makes 36 mini donuts.
Ingredients:
3/4 cup flour
1/4 cup cocoa powder
1 Tb cornstarch
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
1 teaspoon vanilla
4 tablespoons oil
For the ganache:
about 3/4 cup chocolate chips
about 1/2 cup Irish Cream Creamer
Directions:
1) Preheat oven at 450-degrees. Prepare the mini donut pan by spraying it with non-stick spray.
2) Mix together flour, cocoa powder, and cornstarch. Add the sugar, baking powder, salt, egg, milk, vanilla, and oil, and whisk together.
3) Scrape batter into a storage bag or frosting bag. Snip off the end and pipe batter into the donut pan. Only fill about half full; for me, this is three circuits of batter.
4) Bake at 450-degrees for 7-9 minutes, until donut springs back when pressed. Let cool on a rack. Spray pan and continue with the next batch.
5) For the ganache, pour the chocolate chips and creamer into a small bowl. They should be about level. Add more of one or the other to adjust the consistency.
6) Microwave for 1 minute. Mix until a smooth ganache forms.
Dip the tops of the donuts in the warm ganache.
OM NOM NOM.
I used the non-alcoholic stuff, but you could also use the harder variety if you wish. Maybe not for the breakfast donuts, but hey, that's your call.
Mini donuts are so much fun. They are just outright cute and I like how portion-friendly they are. In particular, this recipe bakes up as light and airy--not heavy and cakey like some recipes.
The original version of this recipe made a large amount of ganache. I cut that in half here. If you need more, it's easy to melt more, or just top donuts with some powdered sugar. Leftovers are never an issue, either--most anything is good with some chocolate.
Licking your fingers clean... a very good idea here.
Mini Chocolate Donuts with Irish Cream Ganache
modified from Something Swanky
Makes 36 mini donuts.
Ingredients:
3/4 cup flour
1/4 cup cocoa powder
1 Tb cornstarch
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
1 teaspoon vanilla
4 tablespoons oil
For the ganache:
about 3/4 cup chocolate chips
about 1/2 cup Irish Cream Creamer
Directions:
1) Preheat oven at 450-degrees. Prepare the mini donut pan by spraying it with non-stick spray.
2) Mix together flour, cocoa powder, and cornstarch. Add the sugar, baking powder, salt, egg, milk, vanilla, and oil, and whisk together.
3) Scrape batter into a storage bag or frosting bag. Snip off the end and pipe batter into the donut pan. Only fill about half full; for me, this is three circuits of batter.
4) Bake at 450-degrees for 7-9 minutes, until donut springs back when pressed. Let cool on a rack. Spray pan and continue with the next batch.
5) For the ganache, pour the chocolate chips and creamer into a small bowl. They should be about level. Add more of one or the other to adjust the consistency.
6) Microwave for 1 minute. Mix until a smooth ganache forms.
Dip the tops of the donuts in the warm ganache.
OM NOM NOM.