The Best of Both Worlds: Doughnut Cupcakes

Doughnut + Coffee Cupcakes

Oh no they didn’t… yes they did! Cupcake Bakeshop combines the best of both worlds in this made-in-heaven combination: Doughnuts + Coffee Cupcakes, for a mouth-watering spin on the morning coffee and a doughnut treat. Oh YUM!

Donut Cupcakes 2

And The Noshery shares a very similar take using a coffee frosting and rainbow sprinkles:

Doughnut & Coffee Cupcakes 3

I found these beauties over at Just Jenn Recipes:

Donuts & Coffee 4

For the complete recipe and How-To, follow the jump! Your co-workers would be oh-so-happy if you brought these in for a Monday morning treat… or Sunday brunch, anyone?

Donut Cupcakes 5

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{Doughnut + Coffee Cupcakes}

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This recipe is shared from Cupcake Bakeshop

Coffee Cupcakes

19 regular cupcakes / 350 degree oven

3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1-1/2 cups sugar
3 large eggs, room temperature
2 cups + 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon dark roast coffee grounds
1/2 cup strong brewed, dark roast coffee
1/4 cup + 2 tablespoons milk

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating until incorporated.
4. Whisk together flour, baking powder, salt, and coffee grounds in a bowl.
5. Measure out coffee and milk together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the coffee/milk mixture and beat until combined.
8. Repeat above, alternating flour and coffee and ending with the flour mixture.
9. Scoop into cupcake papers about two-thirds to three-quarters full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will shrink slightly when they cool).
10. Bake for 22-25 minutes until a cake tester comes out clean.

Tip: Be careful when adding the coffee/milk mixture to the batter. If you add it too quickly the mixture will look curdled. Add small amounts and beat well to incorporate.

Whipped Cream

3/4 cup heavy cream
2 tablespoons sugar

1. Whisk cream on high speed until soft peaks form.
2. Add sugar (more or less depending on your taste) and whip until thick.

Doughnuts

9 ounces whole milk
1/4 ounce envelope active dry yeast
17-1/2 ounces white bread flour (not all-purpose)
3 ounces unsalted butter, room temperature
1-1/2 ounces superfine sugar
2 teaspoons fine-grain salt
2 large eggs
2 cups peanut oil
superfine sugar for dusting

1. Warm milk over low heat until it is ay body temperature. It should feel neither warm nor cold when you touch it.
2. Measure the flour into your mixer’s bowl. Rub in the yeast with your fingertips until it disappears in the flour.
3. Rub in the butter until its a sandy texture. Rub in the sugar and salt.
4. Using the dough hook attachment, turn the mixer onto the lowest speed. Add the eggs and milk. Mix for 2 minutes.
5. Turn up to medium speed and mix for 6-7 minutes until the dough becomes smooth and elastic.
6. Gently remove the dough from the bowl with the help of a plastic bowl scraperonto a lightly floured surface. Form into a ball. Place into a lightly floured bowl and cover with a lint-free towel and set in draft-free spot to rise for 1 hour.
7. Gently remove the dough from the bowl with the help of a plastic bowl scraper onto a lightly floured surface. Cut into two equal portions with your scraper. Gently roll out to about 1/2 inch thick, turning and using flour only as needed.
8. Cut out doughnuts and their holes using a circular cutter and a large pastry tip, respectively.
9. Set on a lightly oiled and floured baking pan with sufficient space between each. Cover with a lint-free towel and set in draft-free spot to double in size or for 45 minutes.
10. Heat the peanut oil in a high-sided, 8″ diameter pan to 350 degrees. Using a slotted spoon gently add about 5 doughnuts to the oil. Allow them to fry on one side until golden, about 45 seconds. Flip and repeat on the other side. Remove doughnuts onto a sheet pan covered in paper towels to drain. Continue in the same fashion with remaining doughnuts.
11. Roll drained doughnuts in the sugar. Eat.

Note: I got about 24 mini doughnuts and doughnut holes plus a small loaf of bread out of this recipe. I took the scraps from cutting, quickly kneaded them together and shaped into a loaf. I baked the loaf at 425 degrees for 11 minutes until golden on top. Tasty!

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