Header - Logo
Search

Beer Styles

Beer Styles

Brewing Process

Brewing Process

Recipes

Recipes

Pairing Basics

Pairing Basics

Mixology

Mixology

Burger Bar

Burger Bar

Beer Styles

Beer Styles

Brewing Process

Brewing Process

Recipes

Recipes

Pairing Basics

Pairing Basics

Mixology

Mixology

Burger Bar

Burger Bar

GO
Found results for:
SEE ALL RESULTS

Chocolate Stout Baked Doughnut Holes

Twitter

Serves: 24

Prep Time: 20 minutes

Cook Time: 15 minutes

BEER PAIRING

Pair with a Milk Stout, like Terrapin® Moo-Hoo®

Here’s a sweet way to start off your day – with the dark chocolate notes and roasty, coffee-like flavors in Terrapin® Moo-Hoo® and the decadent chocolate in the doughnut holes.

 

LEARN MORE

Bringing brunch to the next level is as simple as turning on the oven and melting a little glaze with these Chocolate Stout Baked Doughnut Holes. Flavors from the dark chocolate in Terrapin® Moo-Hoo® enhance the chocolate in the doughnut holes, while the roasty, coffee-like notes from the dark malt evoke a familiar brunch move: dipping doughnuts in coffee.

Topics:
Dessert, Brunch

INGREDIENTS

Doughnut Holes

2 ½ cups all-purpose flour

¾ cup cocoa powder

1 teaspoon baking powder

½ teaspoon salt

2 eggs

1 cup sugar

¾ cup Blue Moon® Cappuccino Oatmeal Stout

¼ cup canola oil

1 teaspoon vanilla extract

1 teaspoon instant espresso powder

 

Glaze

2 cups confectioners’ sugar

3 tablespoons milk

1 tablespoon Blue Moon® Cappuccino Oatmeal Stout

1 teaspoon vanilla extract

PREPARATION

STEP 1

Preheat oven to 375°F. Grease a mini muffin tin or doughnut hole pan with softened butter or baking spray.

 

STEP 2

In a large bowl, combine flour, cocoa powder, baking powder and salt.

 

STEP 3

In another bowl, whisk to combine eggs, sugar, stout, oil, vanilla extract and espresso powder. Pour mixture into the dry ingredients and stir until flour is just incorporated. Fill the prepared pan with batter and bake for 15 minutes until a toothpick inserted in the center of a doughnut hole comes out clean. Immediately transfer to a cooling rack and cool until ready to touch.

 

STEP 4

In a bowl, whisk to combine the ingredients for the glaze. Submerge doughnut holes into the glaze, turning to coat. Gently shake excess glaze off the doughnut holes before returning to the cooling rack. Allow glaze to set before serving.

Ingredients

INGREDIENTS

Doughnut Holes

2 ½ cups all-purpose flour

¾ cup cocoa powder

1 teaspoon baking powder

½ teaspoon salt

2 eggs

1 cup sugar

¾ cup Blue Moon® Cappuccino Oatmeal Stout

¼ cup canola oil

1 teaspoon vanilla extract

1 teaspoon instant espresso powder

 

Glaze

2 cups confectioners’ sugar

3 tablespoons milk

1 tablespoon Blue Moon® Cappuccino Oatmeal Stout

1 teaspoon vanilla extract

Preparation

PREPARATION

STEP 1

Preheat oven to 375°F. Grease a mini muffin tin or doughnut hole pan with softened butter or baking spray.

 

STEP 2

In a large bowl, combine flour, cocoa powder, baking powder and salt.

 

STEP 3

In another bowl, whisk to combine eggs, sugar, stout, oil, vanilla extract and espresso powder. Pour mixture into the dry ingredients and stir until flour is just incorporated. Fill the prepared pan with batter and bake for 15 minutes until a toothpick inserted in the center of a doughnut hole comes out clean. Immediately transfer to a cooling rack and cool until ready to touch.

 

STEP 4

In a bowl, whisk to combine the ingredients for the glaze. Submerge doughnut holes into the glaze, turning to coat. Gently shake excess glaze off the doughnut holes before returning to the cooling rack. Allow glaze to set before serving.

  • Pork Belly Breakfast Sandwich
  • Broiled Grapefruit With Pistachios

You May Also Like

Pancetta Meatball Sliders

Grilled Whole Fish Tacos with Peach Salsa

Sautéed Pear, Pancetta, and Walnut Salad

Slow Cooker Sesame-Honey Chicken

Honey Mustard Pulled Pork Sliders

Beef Stir Fry

Greek Salsa

Pancetta Meatball Sliders

Grilled Whole Fish Tacos with Peach Salsa

Sautéed Pear, Pancetta, and Walnut Salad

Slow Cooker Sesame-Honey Chicken

Honey Mustard Pulled Pork Sliders

Beef Stir Fry

Greek Salsa

  • About Pints and Plates
  • Terms & Conditions
  • Site Map
  • Privacy Policy
  • Contact Us

Share

Your friend must be 21 or older.
  • About Pints and Plates
  • Terms & Conditions
  • Site Map
  • Privacy Policy
  • Contact Us

Do not share with anyone under the legal drinking age.
Crafted to be enjoyed responsibly. ©2022 Tenth and Blake Beer Company, Chicago, IL

CELEBRATE RESPONSIBLY®