Chocolate Doughnut Cupcakes: Yeast is a Beast

Chocolate Doughnut Cupcakes: Yeast is a Beast takes about 45 minutes from beginning to end. This recipe serves 24. Watching your figure? This lacto ovo vegetarian recipe has 202 calories, 4g of protein, and 2g of fat per serving. For 17 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, confectioners sugar, milk, and a few other things to make it today. It is brought to you by Cup Cake Project. 77 people have made this recipe and would make it again. A few people really liked this hor d'oeuvre. This recipe is typical of American cuisine. With a spoonacular score of 22%, this dish is not so awesome. Try Chocolate Doughnut Cupcakes, Coffee and Doughnut Cupcakes Three Ways, and Doughnut Pancakes with Doughnut Glaze Syrup for similar recipes.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Whisk together the egg, milk, butter, and vanilla. In a separate bowl, whisk together the flour, yeast, sugar, and cocoa powder. Slowly mix the milk mixture into the dry mixture until a dough forms. I found that using my hands worked best for this. Move the dough to a clean counter top and knead it until it is slightly sticky and elastic. Coconut and Lime suggested that you might need to add additional flour to make it reach this consistency. I actually needed to add additional water. Do whatever works for you. Put your dough ball into a buttered bowl. Cover and let sit for an hour or until it doubles in size.Roll dough to about 1/2 inch thick. Use 2.5 inch circle cookie cutters to cut doughnuts and 1 inch cookie cutters to cut the holes. Put doughnuts in cupcake wrappers in cupcake tins. Cover with a towel and let rise for another hour.Stir together confectioners sugar, corn syrup, vanilla, and 2 tablespoons water in a small bowl until smooth. If the icing is not easily spreadable, add more water, 1/2 teaspoon at a time. If you will not be using it right away, cover the surface with a dampened paper towel, then cover the bowl with plastic wrap. With an offset spatula, spread icing over the cupcake.

 

Step by step:

1. Whisk together the egg, milk, butter, and vanilla. In a separate bowl, whisk together the flour, yeast, sugar, and cocoa powder. Slowly mix the milk mixture into the dry mixture until a dough forms. I found that using my hands worked best for this. Move the dough to a clean counter top and knead it until it is slightly sticky and elastic. Coconut and Lime suggested that you might need to add additional flour to make it reach this consistency. I actually needed to add additional water. Do whatever works for you. Put your dough ball into a buttered bowl. Cover and let sit for an hour or until it doubles in size.

2. Roll dough to about 1/2 inch thick. Use 2.5 inch circle cookie cutters to cut doughnuts and 1 inch cookie cutters to cut the holes. Put doughnuts in cupcake wrappers in cupcake tins. Cover with a towel and let rise for another hour.Stir together confectioners sugar, corn syrup, vanilla, and 2 tablespoons water in a small bowl until smooth. If the icing is not easily spreadable, add more water, 1/2 teaspoon at a time. If you will not be using it right away, cover the surface with a dampened paper towel, then cover the bowl with plastic wrap. With an offset spatula, spread icing over the cupcake.

Nutrition Information:

covered percent of daily need