A fluffy cinnamon cupcake topped with chocolate glaze and whipped milk chocolate frosting, these Chocolate Doughnut Cupcakes are fun to make and absolutely dreamy.
325gicing (powdered / confectioners) sugar, sifted(2 ½ cups / 11.5)
200gmilk chocolate
⅓cupwhipping cream(80ml)
½teaspoonvanilla extract
For best results, always weigh ingredients where a weight is provided
Equipment
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
Instructions
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.
Notes
I use an Australian standard 20ml tablespoon (= 4 teaspoons worldwide)
I used my donut 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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.