Chocolate Doughnut Cupcakes

Health score
13%
Chocolate Doughnut Cupcakes
80 min.
18
1451kcal

Suggestions


Indulge your sweet tooth with these delightful Chocolate Doughnut Cupcakes, a perfect fusion of two beloved treats that will leave everyone craving more! Imagine the rich, decadent flavor of devil's food chocolate cake doughnuts transformed into moist, fluffy cupcakes that are sure to impress at any gathering. With a preparation time of just 80 minutes, you can whip up a batch of 18 scrumptious cupcakes that are ideal for parties, celebrations, or simply a cozy night in.

These cupcakes are not only visually appealing but also incredibly easy to make. The combination of whipping cream, eggs, and chocolate chips creates a luscious batter that captures the essence of classic chocolate doughnuts. Topped with a generous swirl of Betty Rich & Creamy Chocolate Frosting and a sprinkle of colorful candy, these cupcakes are a feast for the eyes as well as the palate.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed to bring joy and satisfaction to your baking experience. The delightful contrast of textures and flavors in each bite will have your friends and family raving about your baking skills. So, roll up your sleeves and get ready to create a dessert that is not only delicious but also a fun and creative way to enjoy chocolate doughnuts in cupcake form!

Ingredients

  • 12  duncan hines devil's food cake 
  • cup whipping cream 
  • teaspoon vanilla 
  •  eggs 
  • 0.8 cup semi chocolate chips 
  • 16 oz chocolate frosting 
  • 0.5 cup sprinkles 

Equipment

  • bowl
  • oven
  • whisk
  • wire rack
  • muffin liners

Directions

  1. Heat oven to 400°F.
  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 Facts

Calories1451kcal
Protein4.95%
Fat33.94%
Carbs61.11%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-8
Nutrition Score
29.487391460525%

Nutrients percent of daily need

Calories:1450.99kcal
72.55%
Fat:57.94g
89.14%
Saturated Fat:15.93g
99.56%
Carbohydrates:234.73g
78.24%
Net Carbohydrates:226.99g
82.54%
Sugar:132.08g
146.76%
Cholesterol:42.67mg
14.22%
Sodium:2436.87mg
105.95%
Alcohol:0.08g
100%
Alcohol %:0.03%
100%
Caffeine:38.63mg
12.88%
Protein:19.03g
38.06%
Phosphorus:839.21mg
83.92%
Iron:13.93mg
77.41%
Copper:1.3mg
65.14%
Selenium:39.19µg
55.99%
Folate:182.79µg
45.7%
Calcium:451.52mg
45.15%
Manganese:0.8mg
40.24%
Magnesium:155.68mg
38.92%
Vitamin B1:0.5mg
33.39%
Vitamin B2:0.53mg
31.02%
Fiber:7.74g
30.96%
Potassium:1065.33mg
30.44%
Vitamin E:3.83mg
25.55%
Vitamin B3:4.72mg
23.58%
Zinc:2.7mg
18.02%
Vitamin K:11.93µg
11.36%
Vitamin B6:0.13mg
6.66%
Vitamin B5:0.57mg
5.67%
Vitamin A:246.61IU
4.93%
Vitamin D:0.36µg
2.39%
Vitamin B12:0.1µg
1.67%