Cop Cakes

23 ingredients
8 steps

Ingredients

  • For the doughnut cupcakes
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large eggs
  • 1 cup low-fat vanilla yogurt
  • 2/3 cup packed brown sugar
  • 4 tablespoons oil
  • 1 teaspoon vanilla
  • For the doughnut topping
  • 1/4 cup butter, melted
  • 1/8 cup granulated sugar
  • 1/8 cup dark brown sugar
  • 1 teaspoon cinnamon
  • For the kahlua mocha buttercream
  • 1/2 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 1 tablespoon unsweetened cocoa
  • 1/4 cup whipping cream
  • 1 teaspoon instant coffee granules
  • 1 teaspoon Kahlua

Directions

  1. 1
    To make cupcakes:
  2. 2
    Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.
  3. 3
    Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not overmix; batter will not be smooth.
  4. 4
    Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.
  5. 5
    While the muffins are baking, melt butter and place in a bowl just large enough to hold a muffin. Combine sugar and cinnamon in a small, shallow bowl. As soon as the muffins are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.
  6. 6
    To make buttercream:
  7. 7
    Beat butter, powdered sugar and cocoa at medium speed until fluffy.
  8. 8
    Microwave whipping cream until warm (do not boil), about 15-20 secs. Stir together warm cream and coffee granules until dissolved; cool. Slowly add coffee-cream mixture in 1 tsp increments and liqueur to butter mixture, beating until smooth. You may not use all of the coffee/cream mixture, just use what you need until you get the consistency you like.

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