Chocolate Stout Baked Doughnut Holes
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.
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.
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.
