Chocolate Donuts with Irish Cream Ganache Recipe

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Chocolate #Donuts with #Irish Cream Ganache from

I love this donut recipe. Plain and simple. It’s never, ever failed me when I’m in need of a good, bakery quality donut. It’s simple to make, quick to bake, and stays yummy throughout the day (although they rarely last that long).

Something you should know about this recipe is that I’m not really providing any measurements for the ganache. The way I make ganache is really simple, and it’s never failed me. Unless I try to measure it out. So I’ve just stopped trying to measure altogether.

But listen closely, and you won’t have a bit of trouble: making ganache is all about eyeballing it. Pour any amount of chocolate chips into a small bowl. In this case, when we only need enough to cover 12 donuts, I’d say about 1 1/2 cups is probably perfect (for those of you who have to have a measurement). And then simply pour the creamer in until it’s just level with the chocolate chips. (If you want thicker ganache, pour slightly less creamer. If you want more of a glaze, use a little more creamer). Microwave the bowl for 1 minute. Remove and whisk until a perfect ganache forms (takes maybe a minute).

#Chocolate Donuts with #Irish Cream Ganache at

#Chocolate Donuts with #Irish Cream Ganache at

Chocolate Donuts with Irish Cream Ganache

Chocolate Donuts with Irish Cream Ganache


For the Donuts:

  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1 Tbsp. 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

  • approx. 1 1/2 cups chocolate chips
  • approx. 1 1/4 cups Irish Cream Creamer


  1. Sift the flour, cocoa powder, and cornstarch into the bowl of a stand mixer. Add the sugar, baking powder, salt, egg, milk, vanilla, and oil and whisk together.
  2. Scrape batter into a zip top bag. Snip off the end and pipe batter into wells greased (or nonstick) donut pans (fill about halfway).
  3. Bake at 450º for 7-9 minutes, until donut springs back when pressed. Let cool.
  4. Meanwhile, pour the chocolate chips into a small bowl. Pour creamer over the chocolate chips until just barely level (I like to use just a little less so that the ganache is thicker). Microwave for 1 minute, and then whisk until a smooth ganache forms.
  5. Dip the tops of the donuts in the ganache while ganache is warm, or spread over top of the donuts with a spoon.





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20 thoughts on “Chocolate Donuts with Irish Cream Ganache Recipe”

  1. You have a very cute little kitchen helper!!! I’m totally digging out my donut pan today! These are amazing-love, love, love that you used Irish Cream creamer!

  2. These sound super amazingly easy. And they’re chocolate, with chocolate glaze- what’s not to love???
    But I don’t have a donut pan… Do you have any suggestions for something else I could bake them in? (Maybe a muffin tin? I have plenty of those ๐Ÿ˜› )

  3. I love me a good chocolate donut! I’ve only used my donut pan once since I bought it so I’ll have to pull it out again and try these!

  4. I made these tonight–super easy, delicious flavor!
    I could use some help, though. I live in Denver and,
    because of the high altitude, the texture is not
    quite what I expected or wanted. I was thinking
    that adding a tablespoon of Greek yogurt or
    sour cream might help with the moistness. Any ideas,
    anyone? Thank you for sharing a great


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