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Chocolate Doughnut Cupcakes

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Chocolate Doughnut Cupcakes
  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 18
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Betty Crocker® frosting and chocolate cake doughnuts come together in these delicious cupcakes - perfect dessert to impress your family.
Updated Aug 15, 2012

Ingredients

Steps

  • 1
    Heat oven to 400°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    A unique bread choice (chocolate cake doughnuts) is the key component in these bread pudding-like cupcakes. Find them at your local doughnut shop.

Nutrition

358 Calories, 21g Total Fat, 5g Protein, 42g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
358
Total Fat
21g
0%
Saturated Fat
9g
0%
Sodium
190mg
0%
Total Carbohydrate
42g
0%
Dietary Fiber
2g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 1/2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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