With so many tempting treats out there, it’s hard for me to pick just one favorite. However, there are few foods that can make me weak in the knees like a warm, hot off the press, Krispy Kreme original glazed donut. Maybe it’s the way they melt in your mouth; maybe it’s how light and airy they are; or maybe it’s their magical aroma. Whatever it may be, they give me a warm fuzzy feeling every time I eat one.
Today while enjoying a warm Krispy Kreme I came across a new donut they are offering…the Mini! Krispy Kreme Minis come in original glazed, chocolate glazed, and chocolate glazed dipped in sprinkles. These little guys gave me the inspiration to try out a new cupcake today – The Coffee and Donut Cupcake!
I have seen a few versions of this cupcake on the Internet already and decided I needed to put my own twist on it. I wanted the base of the cupcake to be dense, yet moist, able to withstand a dunk in coffee. The cake also couldn’t be overly sweet, lord knows the donut and frosting would handle that aspect. So a sour cream coffee cake cupcake became the base of this masterpiece. Coffee Swiss meringue buttercream would make the perfect creamy pillow for the mini donut to rest upon. Viola…a divine breakfast treat!
Coffee Cake Cupcakes
Makes 16 cupcakes
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1/4 cup buttermilk
- 2 1/2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
1.) Preheat your oven to 350 degrees F.
2.) Line muffin pans with paper liners.
3.) Cream butter and sugar with electric mixer until light and fluffy, use paddle attachment. With your mixer set on a low speed, add the eggs one at a time…blending well after each egg. Add vanilla, buttermilk and sour cream, blend until smooth.
4.) In a separate bowl sift all dry ingredients together.
5.) With mixer on low speed add dry ingredients and beat just until combined.
6.) Fill cupcake liners and bake 20-25 minutes or until golden brown and your cake tester (or toothpick) comes out clean.
Note: A hint of cinnamon would also be nice with these, or even a streusel topping. I chose to go simply this first time around.
Coffee Swiss Meringue Buttercream
Makes 4 cups
- 1 1/2 tablespoons instant espresso powder
- 2 tablespoons hot water
- 5 large egg whites
- 1 1/4 cups sugar
- 1 pound (4 sticks) unsalted butter, cut into pieces, room temperature
1.) In a small bowl, dissolve espresso powder in 2 tablespoons hot water; set aside. In the heatproof bowl of an electric mixer, combine egg whites and sugar. Set the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 3 to 5 minutes.
2.) Transfer mixture to the bowl of an electric mixer fitted with the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
3.) With machine running on low speed, add butter to the egg whites, beating until smooth. Add the espresso mixture, and continue beating until incorporated.