Chocolate Bourbon Donuts

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These delicious, light, cakey, baked chocolate Bourbon donuts are wonderfully moist thanks to a hazelnutty Nutella batter. The glaze is a wonderful espresso chocolate bourbon ganache made with heavy cream, butter, chocolate, vanilla extract, espresso powder and, of course, Bourbon.

chocolate bourbon donuts

This post was originally published on Jan. 1, 2016. I have updated it to make it better and to share it with you again today.

What I love most about these donuts is the glaze, which is a chocolate Bourbon ganache that I made with heavy cream, butter, chocolate, vanilla extract, espresso powder and, of course, Bourbon. It’s not one of those hard chocolate shells you sometimes see, instead it’s soft and creamy; I personally like that better in combination with cakey things.

How to make chocolate Bourbon donuts:

The actual donuts are made with all your usual ingredients plus one special ingredient and that is Nutella! Nutella does not only add its signature hazelnut flavor here but it also makes these donuts chocolatey and wonderfully moist.

The preparation of the batter is very easy, you don’t need a mixer or anything, you just whisk everything together by hand.

You start with your dry ingredients: flour, cocoa powder, baking powder and a pinch of salt. Then you whisk in the Nutella (you have to make sure it’s at room temperature, it’s not soft enough when it comes straight out of the fridge. If you forgot to set it out, you can warm it up in the microwave for a few seconds).

Next you grab a second bowl and whisk together egg, vanilla and sugar, followed by milk and melted butter. Now you whisk the dry ingredients into your wet ingredients and your batter is done! Fill it into non-stick sprayed donut pans and bake for 12 to 15 minutes.

Once the donuts have cooled, glaze them with the chocolate Bourbon glaze and serve them with a glass of milk (or Bourbon)!

chocolate bourbon donut ingredients and measurements

chocolate bourbon donut glaze ingredients and measurements

Related Post:

Love the chocolate and Bourbon cake combo? You might also like this Chocolate Bourbon Bundt Cake:

chocolate bourbon bundt cake

chocolate bourbon donuts
Print Recipe
5 from 1 vote

Chocolate Bourbon Donuts

These delicious, light, cakey, baked chocolate Bourbon donuts are wonderfully moist thanks to a hazelnutty Nutella batter. The glaze is a wonderful espresso chocolate bourbon ganache made with heavy cream, butter, chocolate, vanilla extract, espresso powder and, of course, Bourbon. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: chocolate bourbon donuts, chocolate donuts
Servings: 10 donuts
Calories: 188kcal
Author: Nicole Branan | The Spice Train

Ingredients:

For the donuts:

  • 1 cup all­-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/4 cup hazelnut spread (such as Nutella), at room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar
  • 1/2 cup whole milk
  • 3 tablespoons unsalted butter, melted

For the glaze:

  • 1/4 cup heavy cream
  • 1.5 tablespoons unsalted butter
  • 1/4 teaspoon instant espresso powder
  • 1/4 teaspoon vanilla extract
  • pinch of salt
  • 1 tablespoon Bourbon
  • 4 ounces bittersweet chocolate,  finely chopped*

Instructions:

For the donuts:

  • Heat the oven to 350 degrees F.
  • Spray two 6-cavity donut pans with nonstick spray and set aside.
  • Whisk flour, cocoa powder, baking powder and salt together in a bowl.
  • Whisk in the hazelnut spread. Set aside.
  • In a separate bowl, whisk egg, vanilla and sugar together until well combined.
  • Whisk milk and melted butter into the egg mix.
  • Whisk the dry ingredients into the egg mix.
  • Using two spoons, divide the batter into the donut pans, filling the individual cavities half full, and bake for 12-15 minutes. Let the donuts cool in the pans, then unmold them carefully.

For the glaze:

  • Add cream, butter, espresso powder, vanilla and salt to a saucepan, bring to a boil and stir until combined.
  • Take off the heat and stir in the Bourbon.
  • Pour the hot mix over the chocolate and let sit for a minute.
  • Stir until everything is well combined and no chocolate clumps remain. (You may need to heat the mixture over a pot of simmering water to melt the last clumps of chocolate).
  • Spoon the glaze over the donuts.

Notes:

Don't use chocolate morsels; morsels have stabilizers in them that prevent them from melting.

Nutrition

Calories: 188kcal

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chocolate bourbon donuts

20 comments

    • Nicole B. says:

      Thank you so much, Angela! For some reason I really love to photograph brown, the more brown there is in the set the more I like it. :)

  1. Claudia | The Brick Kitchen says:

    Chocolate espresso (and bourbon!) are such a perfect match, I can hardly imagine how decadent and rich these donuts must be – very envious of your house right now! Gorgeous photos and styling too, as usual – I love reading your thought process of how you get the shot. Happy new year!

    • Nicole B. says:

      Thank you so much, Jen! I agree, chocolate and Bourbon are the best, as a matter of fact I don’t really like Bourbon without chocolate! :)

  2. Marisa Franca @ All Our Way says:

    The donuts look delicious. Well, I have been known to purchase a little sample bottle for a recipe — perhaps that in the background would have worked but then again, it would make the donuts look monstrous — but that wouldn’t be bad at all. I like the dark look. I could dress all in black, sneak in there, gently reach up over the table — I’m wearing black gloves and sneak one off the plate. Would you miss it? I would leave a few crumbs :-) Happy New Year!

    • Nicole B. says:

      Haha, that’s what I love about the dark photos, they can be so mysterious. :) The sample bottles tend to be too small indeed although maybe I just haven’t looked thoroughly enough for just the right size, I’ll pay closer attention next time I’m in a liquor store. Happy New Year to you too, Marisa! :)

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