Chocolate Donuts with Irish Cream Ganache

I got up early this morning to work on my final items for the St. Patrick's Day breakfast at Huber. I started out with Chocolate Donuts with Irish Cream Ganache.

Chocolate Donuts with Irish Cream Ganache

Ingredients
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

Instructions

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 450C 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.

These turned out well, for the most part. I made a pan of regular sized donuts and a pan of mini-donuts, and the mini-donuts were a little overdone. Oh well, live and learn.