Chocolate Doughnut Cupcakes are a Cinnamon Cupcake, topped with a chocolate glaze, then whipped milk chocolate butter cream frosting. Divine!
You can never have too many cupcakes and this blog can definitely attest to that.
In mid-2000, an episode of Sex and the City aired which launched the great cupcake craze of the early 2000’s. I missed it! The episode AND the cupcake mania. Ha!
This is not new for me. I’m typically pretty slow to catch on when it comes to trends. VERY slow! I discovered cupcakes about 4 years ago. Of course, I knew what they were but I’d never tried making them nor had I developed the love for them that I have now.
These days, I regularly make my own and I’ve come up with some seriously good go-to recipes for both Chocolate Cupcakes which you can find here and Vanilla Cupcakes as used in these Lamington Cupcakes recipe.
These Chocolate Doughnut Cupcakes are a take on my Salted Caramel Cinnamon Cupcakes and they taste divine.
Think Cinnamon Doughnut, topped with Chocolate Glaze and then imagine that all topped with Whipped Milk Chocolate Buttercream Frosting (and it really does taste just like milk chocolate). I could eat this stuff by the spoon. Then I added a cute little doughnut shaped cookie on top.
P.S. I never did get into Sex and the City (another trend that passed me by) but if I had, I would’ve known that little fact about the cupcakes they ate outside Magnolia Bakery. And had I known that, I might’ve known that Magnolia Bakery is in New York City. And had I know that I might’ve visited when we went there on our honeymoon last year! Gah! Seriously, I need to catch up, haha.
Cinnamon Cupcakes topped with a chocolate glaze and a creamy whipped milk chocolate buttercream frosting
- 165 g 1 ¼ cups plain flour
- 25 g cornflour
- 1 1/2 teaspoons baking powder
- 2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup light brown sugar, packed
- 115 g 1/2 cup butter, softened
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs, room temp
- 1/2 cup buttermilk, room temp
- 100 g dark (70%) chocolate
- 1 ½ tablespoons 30g unsalted butter (note 1)
- ½ tablespoon glucose syrup or light corn syrup (note 1)
- 2 teaspoons water
- 230 g 2 sticks /1 cup unsalted butter, softened
- 2 ½ cups icing (powdered / confectioners) sugar, sifted
- 200 g milk chocolate
- 1/3 cup whipping cream
- ½ teaspoon vanilla extract
Line a 12 hole muffin / cupcake silicone or tin moulds with paper cases. Preheat oven to 180C / 350F / 160C fan forced.
Sift together the flour, cornflour, baking powder, cinnamon and salt and mix well.
In a stand mixer, beat the butter and sugar until very light and fluffy. Add the eggs one at time, scraping down the sides of the bowl and mixing thoroughly between each. Scrape down the sides again, add the vanilla beat for a further minute.
It’s very important not to over mix once you start adding the flour mixture so, either using the lowest speed on the stand mixer or using a spoon, gently mix one third of the flour into the butter / egg mix until just combined.
Add a half of the buttermilk until just mixed through. Repeat flour, milk, last of the flour each time mixing until just combined.
Divide the batter evenly between the 12 cupcake cases. Bake for around 20 minutes or until a toothpick comes out with just a crumb or two clinging to it.
Remove from the oven and allow them to cool for 5 minutes before removing from the pans and placing them on cooling racks to cool completely.
Once the cupcakes are cool, add all chocolate glaze ingredients to a microwave safe bowl and microwave on high in 30 second increments, stirring well between each until you have a smooth glaze. Spread 2 teaspoons of the glaze over the top of each cupcake.
Microwave the milk chocolate in 30 second increments, stirring well between each, until just melted. Set aside and allow to cool.
Beat together the butter and sugar until very light and fluffy, scraping the sides of the bowl as necessary.
Add the cream and vanilla and beat until fully incorporated
Fold in the melted & cooled chocolate with a spatula, then beat on medium-high for around 3 minutes. It should be smooth and creamy.
Spread or use a piping bag to pipe the frosting onto the cupcakes.
- I use an Australian standard 20ml tablespoon
- I used my sugar cookies recipe to make some cute little doughnut cookies – just top them with some melted chocolate and sprinkle – it literally takes 5 minutes.
Whipped Chocolate Buttercream adapted from this recipe.