Chocolate Doughnut Cupcakes
If you want to add more American recipes to your recipe box, Chocolate Doughnut Cupcakes might be a recipe you should try. This recipe serves 18. This hor d'oeuvre has 802 calories, 16g of protein, and 14g of fat per serving. For $4.1 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 43 people found this recipe to be flavorful and satisfying. This recipe from Betty Crocker requires vanilla, chocolate frosting, whipping cream, and eggs. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is rather bad. Try Chocolate Doughnut Cupcakes: Yeast is a Beast, Coffee and Doughnut Cupcakes Three Ways, and Doughnut Pancakes with Doughnut Glaze Syrup for similar recipes.
Servings: 18
Preparation duration: 15 minutes
Cooking duration: 65 minutes
Ingredients:
12 devil's food chocolate cake doughnuts
1 container (1 lb) Betty Rich & Creamy chocolate frosting
1/2 cup multi colored candy sprinkles
3 eggs
3/4 cup semisweet chocolate chips
1 teaspoon vanilla
1 cup whipping cream
Equipment:
oven
muffin liners
whisk
bowl
wire rack
Cooking instruction summary:
1 Heat oven to 400F. Place paper baking cup in each of 18 regular-size muffin cups. 2 Chop doughnuts. In large bowl, mix whipping cream, vanilla and eggs with wire whisk until blended. Gently fold in chopped doughnuts and chocolate chips. Divide batter evenly among muffin cups, filling each with about 1/3 cup batter or until almost full. 3 Bake 17 to 19 minutes or until set. Cool 10 minutes; remove cupcakes from pans to cooling rack. Cool completely. 4 Spoon frosting into decorating bag fitted with large round tip. Pipe frosting around edge of each cupcake, leaving center unfrosted. Decorate with sprinkles. Store loosely covered.
Step by step:
1. Heat oven to 400F.
2. Place paper baking cup in each of 18 regular-size muffin cups.
3. Chop doughnuts. In large bowl, mix whipping cream, vanilla and eggs with wire whisk until blended. Gently fold in chopped doughnuts and chocolate chips. Divide batter evenly among muffin cups, filling each with about 1/3 cup batter or until almost full.
4. Bake 17 to 19 minutes or until set. Cool 10 minutes; remove cupcakes from pans to cooling rack. Cool completely.
5. Spoon frosting into decorating bag fitted with large round tip. Pipe frosting around edge of each cupcake, leaving center unfrosted. Decorate with sprinkles. Store loosely covered.
Nutrition Information:
covered percent of daily need
