Chocolate Doughnut Cupcakes are a Cinnamon Cupcake, topped with a chocolate glaze, then whipped milk chocolate buttercream 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.
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Chocolate Doughnut Cupcakes
Cinnamon Cupcakes topped with a chocolate glaze and a creamy whipped milk chocolate buttercream frosting
For the Cinnamon Cupcakes
- 165 g (1 ¼) cups plain (all-purp) flour
- 25 g corn flour (cornstarch)
- 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 / 1 stick) unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, room temp
- 1/2 cup buttermilk, room temp
For the chocolate glaze:
- 100 g dark (70%) chocolate
- 1 ½ tablespoons (30g) unsalted butter (notes)
- ½ tablespoon glucose syrup or light corn syrup (notes)
- 2 teaspoons water
For the Whipped Milk Chocolate Frosting:
- 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
For the Cinnamon Cupcakes
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.
For the chocolate glaze:
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.
For the frosting
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 (= 4 teaspoons worldwide)
- I used my sugar cookies recipe to make some cute little doughnut cookies – just top them with some melted chocolate and sprinkle.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and corn starch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
TOOLS USED IN THIS RECIPE
- I love these silicone muffin trays for the shape these give my cupcakes and because they're so flexible.
- A medium ice cream scoop is perfect for portioning the cupcake batter
- A handheld beater or stand mixer will make mixing easier.
- A silicone spatula makes sure nothing gets left behind
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Whipped Chocolate Buttercream adapted from this recipe.