Dark Chocolate Guinness Donuts

For the donuts
Preheat oven to 425°F. Grease your donut pans. Recipe makes roughly 14 standard size donuts so use as many pans as needed. Set aside.

In the bowl of a stand mixer combine the flour, cocoa, sugars, and baking powder. Mix on low until well blended. Add egg and beer and mix on low until completely mixed, scraping down sides of bowl as needed. Then add milk, oil, and vanilla extract and continue mixing until fully incorporated. Finally, add chocolate chips and mix just until well distributed.

With a spoon or using a Ziplock bag with the tip cut off, fill each well of your greased donut pan with the batter. You want to fill each hole just a slight bit less than flush.

Place pans in the oven and bake for 5-7 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place donuts on a cooling rack and cool completely before adding frosting.

For the frosting:
In the bowl of a stand mixer, cream together the shortening and butter. Then add sugar and mix on low until well blended. Next add the Bailey’s and vanilla extract. Mix on medium speed until smooth.

Frost each donut with a spatula and add sprinkles if you want.

Notes: Donuts can be left at room temperature if sealed in an airtight container. I placed mine in the fridge because it was a very hot day here today, but I left them out at room temperature for a while before eating. They taste better at room temperature.