chocolate bourbon donuts

Chocolate Bourbon Donuts

These delicious, light, 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. 
Course Dessert
Cuisine American
Keyword chocolate bourbon donuts, chocolate donuts
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 donuts
Calories 188kcal
Author Nicole Branan


For the donuts:

  • non-stick spray or vegetable shortening for the donut pans
  • 1 cup allĀ­-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*


For the donuts:

  • Heat the oven to 350 degrees F.
  • Spray two 6-cavity donut pans with nonstick spray or grease with vegetable shortening and set aside.
  • Whisk flour, cocoa powder, baking powder and salt together in a bowl.
  • Whisk in the Nutella. (This works best if you press the Nutella into the flour mix with the whisk.) Set aside.
  • In a separate bowl, whisk egg, vanilla and sugar together until well combined.
  • Whisk milk and melted butter into the egg mix. (The butter will likely solidify into tiny pieces when it hits the cold milk mix and that's fine.)
  • Whisk the dry ingredients into the egg mix. (The batter will still be a bit clumpy from the Nutella, don't worry about that.)
  • Using two spoons, divide the batter into the donut pans, filling the individual cavities about 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.


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


Calories: 188kcal