Last week we had a lot of fun with doughnuts. Four dozen doughnuts worth of fun, really. But, in the end, I felt guilty. Maybe it was because we ate almost half of them for breakfast. Or maybe it was because I pawned off the other half on my friends so they could eat them for breakfast. No matter how much brainwashing Tim Horton's has put you through, you have to admit on essential truth about doughnuts: They are not meant to be eaten before noon. Yep, those bear claws and jelly doughnuts you chowed down on this morning were totally not appreciated by your gut.
But I've got a loophole for you. And it's name is coffee.
Something magical happens when coffee meets a doughnut. It's probably some horribly complicated chemical reaction that fuses molecules or rearranges ions or something. Don't ask me, I didn't do very well in Chem 12. But, when you combine the doughnut with coffee, there is an extraordinary change: This little ring of fried dough suddenly becomes a socially acceptable breakfast food. Totally equal in nutritional value to that flax seed green vegan smooth you had this morning. Trust me. I'm a blogger.
In order to rescue the sanctity of our mini doughnuts, we had to employ the great power of coffee. So we put the coffee in a cupcake, put the mini doughnuts on the cupcake, and called it a night.
Bam. Instant breakfast food you don't have to be ashamed of eating. The cake has a doughnut-like crumb to it and is spiked with the same spices as our mini doughnuts: nutmeg, cinnamon, and a dash of espresso powder. The frosting has an even stronger coffee kick to it, but it's also got a little secret sweetness to it that only a cream cheese icing can provide. On top lay our beloved chocolate glazed doughnut - now one hundred percent guilt free.
The things we do for your heath.
Coffee and Doughnut Cupcakes
Recipe adapted from Bakingdom
Makes a dozen cupcakes
1 1/2 cups AP flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon espresso powder
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup butter (melted)
1/2 cup full fat sour cream
1 teaspoon vanilla extract
1) Preheat the oven to 350 degrees. In a large bowl, whisk together your dry ingredients: flour, sugar, baking powder, cinnamon, espresso powder, nutmeg, and salt. In a separate bowl, whisk together your wet ingredients until completely combined: butter, sour cream, eggs, and vanilla. Pour your wet ingredients into your dry ingredients. Mix carefully with a wooden spoon until everything is completely incorporated and you've got a thick batter.
2) Place three tablespoons of batter into each of your lined cupcake tins. Bake for around 18 to 20 minutes, or until your cake tester comes out clean and your cupcake is very slightly golden. Set out to cool before icing.
Coffee Cream Cheese Frosting
4 ounces cream cheese
1/4 cup butter
1 teaspoon vanilla extract
2 Tablespoons strongly brewed coffee
1 teaspoon espresso powder
3 cups confectioner's sugar
mini cake doughnuts (recipe here)
1) In a large mixing bowl, whip together your butter and cream cheese until light and fluffy. Add your vanilla, coffee, and espresso powder. Continue beating. Slowly add your confectioner's sugar, a half cup at a time, and mix until completely incorporated. Frost your cooled cupcakes and add the mini cake doughnuts on top. Enjoy for breakfast. Because that's totally allowed.