Doughnuts and Coffee Cupcakes44

Posted by in Advanced Techniques, Coffee & Liqueurs, Drink-Inspired, Step-by-Step Photos (Friday September 7, 2007 at 3:17 pm)

Doughnuts and Coffee Cupcakes

Topping a baked good with fried one is indeed excessive. But I needed an excuse to make doughnuts, so here goes.

Firstly, I must take a moment to appreciate the doughnut. Doughnuts should be an occasional treat. They have little redeeming value other than tasting great and are fried! But boy do freshly fried doughnuts taste so very, very good. I have vowed that if I am to eat a doughnut it will only be one a fried by my own hands.

I used the recipe from Richard Bertinet’s Dough: Simple Contemporary Bread.He has a unique kneading method which he demonstrates clearly in the included DVD. I am providing the mixer version of the instructions as my words will be inadequate to describe his method. I made one slight change from his recipe (the frying temperature) and recommend that you plan on eating them all – with friends – the day, the moment even, they are fried.

homemade mini doughnuts

Now for the cupcakes – they tasted like a latte – sweet and moist with a milky coffee flavor. I enjoyed the end result like it was two desserts. I dipped the doughnut in some of the whipped cream and ate that, then had the cupcake separately. Both were tasty, but I must admit that the doughnut did out shine the cupcake. Maybe it was the novelty.

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!

weighing out ingredients
weighing out ingredients

cutting out doughnut holes
cutting out doughnut holes

doughnuts and doughnut holes ready to rise
ready to rise

Assembly
1. Top cooled cupcakes with a dollop of whipped cream.
2. Top frosted cupcake with a doughnut.

44 comments for Doughnuts and Coffee Cupcakes »

  1. Oh my lord…doughnuts on cupcakes- it’s like some sort of beautiful dream!

    Comment by maddy — September 7, 2007 @ 4:07 pm

  2. I’ve been a long time reader of your blog, and I’ve thought that every single one of your creations are insanely creative and look quite delicious. These, however, look amazing! Thank you for sharing this cupcake (and all the other ones!) with everyone by putting it on the Internet. Keep on truckin’!

    Comment by Monika — September 7, 2007 @ 6:04 pm

  3. Sweet cracker sandwich!

    This is truly a thing of beauty….

    Comment by lla — September 7, 2007 @ 6:54 pm

  4. Nice idea! Mind if I send it on to my email newsletter subscribers?
    Best wishes
    Richard

    Comment by Richard Bertinet — September 7, 2007 @ 9:43 pm

  5. I have died and gone to heaven……!
    This is an outrageous combo and flavors must fit perfectly. You are an inspiration!

    Comment by Beena — September 8, 2007 @ 4:55 am

  6. The only thing that would make this cupcake better is if you dipped it in some sort of batter and deep-fried it.

    Just kidding, but holy cannoli!

    Comment by Madame M — September 8, 2007 @ 5:15 am

  7. FABULOUS!

    Comment by Landa — September 8, 2007 @ 5:27 am

  8. Are you by any chance reading my mind! The other day I was thinking I needed to find a coffee cupcake recipe and here you are! These look absolutely delicious, I can’t wait to try them out!

    Comment by Kirst — September 8, 2007 @ 6:34 am

  9. I swear to goodness, if I had one of those right now, I would not share with my kids, I would NOT!

    Comment by Tiffanie — September 8, 2007 @ 8:26 am

  10. Could you use canned biscuit dough instead to cut oin the calories?

    Comment by Carolyn Bergman — September 8, 2007 @ 9:08 am

  11. No offense, but why in heaven’s name would anyone want to cut calories on these beauties? Cut calories somewhere else, and enjoy the ones in these for what would obviously be a fantastic calorie-to-deliciousness exchange rate.

    We can all be Homer Simpson for at least a moment of our lives, can’t we?

    Comment by leah — September 8, 2007 @ 11:18 am

  12. Hi there! These look great. I want to start on them right away…I have a question though about the coffee grounds…do I look for coffee grounds specifically for baking or is it just the regular ones that I brew.
    Thanks.

    Liane

    Comment by Liane Bautista — September 8, 2007 @ 5:23 pm

  13. regular grounds that you normally use

    Comment by chockylit — September 8, 2007 @ 6:46 pm

  14. WOW! I wish I had some bread flour in the house right now. I would totally try these out. They could not be cuter! xo

    Comment by Laurie — September 9, 2007 @ 5:30 am

  15. I saw this recipe this morning and was inspired. I have only baked the cupcakes and they taste fabulous! I think the doughnuts will have to wait another day so that the cupcakes do not get pushed to the side by the doughnuts. :)

    My cupcakes baked a little faster (15-18min). I substituted cake flour for the all-purpose with the necessary adjustments. Everything mixed up beautifully. The cakes are so wonderfully moist.

    Thanks again for such a beautiful blog and recipe(s)!

    Comment by Edith — September 9, 2007 @ 7:49 am

  16. This is by far my favorite cupcake you have posted — so inventive! Thanks for giving a shout-out to the donut! :)

    Comment by Farah — September 9, 2007 @ 10:12 am

  17. oh i’m so going to try this recipe out! yum! it just gave me this idea: chocolate cupcakes with mini chocolate chip cookies on top! what do you think of that? could it work?

    Comment by eve — September 9, 2007 @ 4:28 pm

  18. I have been scheming a “Cookies and Milk” cupcake… Great minds…

    Comment by chockylit — September 9, 2007 @ 4:42 pm

  19. That is inspired.

    Comment by Raspil — September 9, 2007 @ 5:06 pm

  20. Two great tastes become a cupcake…

    Filed under: Breakfast , Dessert , West Coast , Grains , Dairy , Recipes , Baking , On the Blogs , Eggs…

    Trackback by Food Blogs — September 10, 2007 @ 8:11 am

  21. [...] Muffin. Med donut. Och grädde. [...]

    Pingback by salt » Blog Archive » Det här kallar jag produktutveckling — September 10, 2007 @ 11:09 am

  22. dear lord, woman — you’re a genius.

    Comment by Anita — September 10, 2007 @ 1:02 pm

  23. Slinksn. (slingks) Surreptitious web links to other good sites…

    • How to make homemade vermouth (via Tastespotting) • Crazy Chefs – Board game for aspiring young cooks (via Serious Eats) • From Chow: A primer on Persian food • Doughnut and Coffee Cupcakes at Cupcake Bakeshop……

    Trackback by Apartment Therapy Food — September 11, 2007 @ 7:35 am

  24. I love Europe and there are good deep fried sweet doughy goods here, but nothing compares to an American doughnut, and I’m not one to be patriotic. Good quality doughnuts are always top my list of “foods to eat when I’m on US soil”, and the images of your doughnuts is making me count the seconds till I land at O’Hare in October!

    Comment by Mari — September 11, 2007 @ 7:59 am

  25. WOW! You’ve really outdone yourself. A doughnut AND a cupcake! TOGETHER! AS ONE!

    I love you!

    :D

    Comment by HowToEatACupcake — September 11, 2007 @ 3:15 pm

  26. Those are so cute! It’s a marriage of two great things, really.

    Comment by brilynn — September 11, 2007 @ 7:01 pm

  27. Those are just so decadent! Baked and fried, now bring on a ice cold glass of milk and you have a deal!

    Comment by Rebecca — September 12, 2007 @ 8:44 am

  28. YUM!! those doughnuts are positively mouth watering.

    Comment by carol — September 12, 2007 @ 10:48 am

  29. These are adorable – I’m imagining baking them in little demitasse cups for a party, to complete the image. Yum.

    Comment by Claire — September 13, 2007 @ 12:47 pm

  30. Oh absolute decadence!
    I would eat this alone or paired with Lapsang souchong or cardamom-laden Assam.

    Comment by Georgia — September 14, 2007 @ 10:49 am

  31. This is a genius creation!

    Comment by Kristen — September 16, 2007 @ 8:48 am

  32. Doughnuts on cupcakes is a new kind of crazy that I must try. They look amazing!

    Comment by joselle — September 17, 2007 @ 7:45 am

  33. i have been searching for a recipe for doughnuts that allows for the doughnuts to last for more than one day, as well as for the doughnut bread itself to have a light sweet flavor without tasting an overly yeasty dough. is this possible?

    or is this only available in the land of processed foods…

    Comment by Lily — September 18, 2007 @ 3:59 am

  34. I tried these the other night without the donuts (because I don’t care for donuts) and I added dark chocolate chunks and baked them in Jumbo muffin pans.
    it made an excellent Chocolate Cappuccino Muffin!I LOVED the grounds in it. my hubbie hates coffee but LOVED these!!! :)
    thanks for sharing the recipe.

    Comment by kalurah — October 18, 2007 @ 1:58 pm

  35. Hi!
    Why do you not dissolve the yeast in the milk? I tried it your way and now there are little spheres of yeast in the dough. Would it work just as well if i dissolved it first?
    thanks!

    Comment by Sarah — October 31, 2007 @ 6:03 am

  36. I was following the instructions (and the DVD) that came with Richard Bertinet’s book. He has a different way of making yeast bread including the not dissolving thing. I can’t say which way is better, but my doughnuts came out great, so I trust his method so far!

    Comment by chockylit — October 31, 2007 @ 8:55 am

  37. can i use strong bread flour for cupcakes, if i don’t have self raising flour?

    Comment by Lucy — January 1, 2008 @ 9:12 am

  38. you are awesome and so are your creations! you are my “cupcake” guru!

    Comment by cecille — March 12, 2008 @ 10:19 am

  39. all I have to say is woooow!

    Comment by The Curious Baker — December 15, 2009 @ 7:20 pm

  40. These look amazing. My family is big on donuts and coffee, especially the dunking part.

    I’m wondering if it wouldn’t be possible to carve a small cone in the top of the cupcake, filled it with a subtle coffee liqueur(your choice of flavor) buttercream and then just top it with a fried donuthole instead of using the leftover cone part??

    Comment by Dot — March 31, 2010 @ 9:17 pm

  41. That’s just awesome.

    Comment by Jake — October 22, 2010 @ 9:21 am

  42. I made these last night and brought them to my school today, everyone LOVED them. They were the most popular cupcakes I’ve ever made, I couldn’t believe how well they went over. Everyone said what a brilliant concept it was :D.

    A couple of my own tips…Because I knew whipped cream wouldn’t hold out overnight, I made this frosting: http://allrecipes.com//Recipe/creamy-frosting/Detail.aspx. It looked and tasted creamy just like whipped cream, but stayed perfect overnight in the fridge.
    I also didn’t have time to make my own donuts, so I just bought some Munchkins from Dunkin’ Donuts and plopped them on top, it had nearly the same effect. Next time I’ll certainly try the donuts myself!

    Comment by Davana — May 3, 2011 @ 12:31 pm

  43. Very creative! I am anxious to try this recipe & take some to my kids daycare for feedback! How can you go wrong with donuts & cupcakes! :-) Yum! Thanks for sharing!

    Comment by tasha — July 4, 2011 @ 5:48 am

  44. I am so tempted to make donuts now. I’m going to try wish me luck!

    Comment by billy — December 14, 2011 @ 10:34 am

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