Let’s try to classy up St. Patrick’s Day, shall we? Instead of going crazy with food dye, I used pistachios to get a natural green color and added some Guinness to the batter to really capture the spirit of the holiday.

The result is a rich, chocolate donut that’s moist and cakey, with some crunch and a bit of saltiness from the chopped pistachios. Make these mini so they’re easier to eat when you shove a handful in your mouth in a drunken stupor. And if you want to get drunk off the donuts, increase the amount of Guinness to 1/2 cup in the batter and splash some in the ganache too. And then drink the rest of the six-pack while you wait for these to bake.

Dark chocolate Guinness donuts

Dark chocolate Guinness donuts

Dark Chocolate Guinness Donuts

Makes about 40 mini donuts

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 2/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 cup milk
  • 1/4 cup Guinness Extra Stout
  • 1/2 cup oil
  1. Preheat oven to 350F.
  2. In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Set aside.
  3. In a medium bowl, beat together eggs, milk, Guinness, and oil.
  4. Pour the wet ingredients into the dry ingredients and mix until just incorporated. Pour batter into greased donut pan and bake for about 10 minutes or until tops gently spring back when pressed.
  5. To decorate, dip in dark chocolate ganache and top with chopped pistachios.
Dark chocolate Guinness donuts

Happy St. Patty’s Day!