Donuts

1. Melt the butter: Preheat the oven to 350°F. Melt the butter in the microwave or on the stovetop. Add the cocoa powder and coffee to the warm butter and whisk until dissolved. Set aside and let cool to room temperature.
2. Whisk together the ingredients: In a large mixing bowl, whisk together the eggs, sugar and vanilla until smooth. Pour the cooled, melted butter mixture into the bowl along with the beer,  coffee and sour cream then whisk until well combined. Next, sift the baking powder, salt and flour into the bowl then whisk the dry ingredients into the wet. Try not to overmix the batter.
3. Bake the donuts: Spoon the batter into greased donut pans 3/4 of the way full (you can alternately fill a pastry bag with batter to more evenly fill the pans). Bake the donuts for 17-19 minutes until a toothpick comes out clean. Let the donuts cool in the pans for 15 minutes, then take a butter knife and run along the edges to help loosen the donuts from the pans. Turn the donuts out onto a cooling rack. Use an apple corer or a knife to cut-out the donut hole if necessary. 

Glaze

1. Combine the glaze ingredients: Melt the chocolate chips, butter and Irish cream in the microwave in 15-second intervals, stirring in between until the chocolate and butter are completely melted. Whisk until smooth then let sit at room temperature for 10 minutes to slightly thicken the glaze.
2. Dip the donuts: Dip each donut partially into the glaze then decorate with graham cracker crumbs and top with marshmallows. 
3. Toast the marshmallows: Carefully use a kitchen torch to toast the marshmallows to your liking. Enjoy!