Chocolate Glazed Sprinkle Doughnut Cupcakes

Hiya, hi! Hope you’re having a good Monday. I am still soaring on a weekend high and have yet to feel the Monday duldrums which is why I should write this post now as I’m sure by the end of today my tune may change… Best. Weekend. Ever! Spent lots of time with friends and family. Seleta is in the area, friends! Got to visit her in her new casa and meet Miss Vida Jewel. I neglected to take any photos this weekend which I am now regretting. But Vida is the cutest! And Miss Cleo the Clam! She’s a little hambone with lots to tell you about and lots of books to have you read. AND THE GIRL CAN SPELL. She’s not even 3 and she can sound words out and spell them. She is the smartest person I know.

After a night on the “town” (if you can qualify the nightlife of Walnut Creek as such) on Saturday, Brett, his friend Cory and I took an impromptu trip to Point Reyes on Sunday! Here’s why I love California. It’s 1 in the afternoon on a Sunday and you can decide to hop in the car and within an hour be in GORGEOUS Northern Cali–Land of delicious oysters and cheese! Again, no pictures. That was dumb. But we stopped in the town of Point Reyes Station and walked around a bit. Had some delicious lunch on the patio and then went to the beach. Cory made driftwood beach art and Brett hunted for seashells while I laid in the sand just taking it all in. Northern Cali beaches are not sunbathing beaches. They’re adorned with cliffs and fog and a brisk breeze. There are signs warning you that waves are too big for swimming (including something called “sneaker waves” which I really appreciated that title of) and there are SHARKS. But we were the only people on the beach! Where else does that happen?

Update: Brett managed to sneak a few phone pics:

There are so many sweet towns in Northern Cali I can’t wait to explore. But wait. Let’s talk doughnut cupcakes. I decided to make these as the dessert I brought to Seleta’s because Cleo loves cupcakes and doughnuts so this seemed like a perfect solution! I think next time I’d use a little less nutmeg but everyone seemed to enjoy them. The chocolate glaze and sprinkles really sell them. Heck, that combo could sell anything.

There is barely any butter in these which, as a girl from the south, made me skeptical. But it worked out wonderfully.

This recipe only makes 8 cupcakes which for this occassion was a good amount. But we were a little sad not to have any leftover. There’s no frying of these, what makes them doughnut-y is their texture. They’re light and springy. Seleta said it best: think cake doughnuts…

And then of course there’s the glaze and sprinkles that makes  them doughnut-y! YUM. It makes extra glaze which I tried to save for a couple days but I couldn’t figure out what to do with it (besides eat it by the spoonful). Any ideas?

Voila! Glazing them was fun. Sprinkles were a little hard to figure out. I ended up dumping a bunch in a shallow dish and dipping the cupcakes in them.

Recipe adapted from Joy the Baker:

For the doughnut muffins:

3/4 cup plus 1 tablespoon all-purpose flour

1/4 cup whole wheat flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp nutmeg (maybe a little less)

1/2 tsp salt

1/3 cup granulated sugar

2 tbs unsalted butter, chilled and cut into about 8 cubes

1/4 cup milk, scalded

1/4 cup plain yogurt

1 tsp vanilla extract

1 egg, beaten

For the chocolate glaze:

1/4 cup unsalted butter

2 tbs milk

2 tsp light corn syrup

1/2 tsp vanilla extract

2 ounces semi-sweet chocolate, chopped

1 cup powdered sugar, sifted

Sprinkles!

Preheat oven to 350. Lightly grease muffin pan (again, only makes 8 muffins).

Whisk together the dry ingredients: flour, whole wheat flour, baking powder, baking soda, nutmeg, salt, sugar. Add the cold butter cubes and work in with your hands. Make sure to work it in really well (don’t be afraid of butter warming because of your hands) so that it’s a slightly-finer-than-coarse meal. Set aside.

In a small pan, heat the milk until almost boiling and remove from heat (keep a close eye as this can happen quickly). Whisk together yogurt, egg, and vanilla. Add milk (test the temperature of the milk to make sure it’s not hot enough to cook the egg… but still warm).

Add the wet ingredients to the dry ingredients all at once. Stir together with a spatula until just incorporated. This is especially important with these cupcakes as you’re really trying to get a springy texture and over-mixing will make them dense.

Spoon the batter into unlined cupcake tins (filling about half way). Bake for 8-10 minutes (I did more like 12) until muffins are lightly golden, springy to the touch, and a skewer inserted comes out clean. Let the cupcakes rest while you make the glaze:

To make the glaze:

In a small pan over medium heat, combine milk, butter, light corn syrup, and vanilla until butter is just melted. Remove from heat and add your chopped chocolate and stir until chocolate is melted. Then whisk in the powdered sugar until you get a well incorporated glaze.

Dip the tops of the cupcakes into the glaze and let rest on a cooling rack for a few minutes to let the glaze set just a little. Then dip the tops into the sprinkles and ta-da! Chocolate glazed sprinkle cupcakes! Enjoy!

Ode to the crab

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