Loukoumades Cupcakes! Loukoumades are Greek donuts and they’re delicious! Traditionally drizzled with honey and a sprinkle of pistachios, I decided to dress them up with hazelnut spread instead because duh? Chocolate?!
Nick’s favourite thing…
I love eating loukoumades when they’re warm. Traditionally, they’re served with honey and sprinkled with nuts. But I wanted to add chocolate to the mix. And if you guys know anything about me at all, it’s how much I love chocolate! In this case, I’m using chocolate hazelnut spread.
What do loukoumades taste like?
Let me break it down.
Chocolate Cupcakes – my chocolate cupcakes are moist, dense and light and so darn chocolatey!
Loukoumades – soft and pillowy Greek donuts. Deep-fried, and so delicious when eaten warm. Still delicious when cold!
Nutella Filling and Drizzle – I love the addition of chocolate to these Greek sweets. I think it looks really cool drizzled on top but it’s also a pleasant and delicious surprise when you bite into them.
Frosting – My fluffy American buttercream with honey! So delicious! Gotta add in some of those traditio’ flavours.
My Top Tips!
- Make sure the loukoumades are cooled before adding them to the frosting otherwise the frosting will melt!
- Make a hole into the
- When making the cupcakes make sure you don’t over-mix otherwise your cupcakes may shrink when they bake and cool.
Other Recipes You Might Like!
- Chocolate Hazelnut Babka Buns – unforgivably delicious when eaten warm!
- Nanaimo Bars – Ultra indulgent Canadian Treat!
- Chocolate Cupcakes – so easy to make!
- Chocolate Chip Cookies – Perfect for chocolate lovers!
I hope you guys enjoyed this simple but delicious loukoumades recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
- 1 1/3 cups plain all-purpose flour
- 1 1/4 cups caster superfine sugar
- 1/4 cup cocoa powder
- 1/2 tsp bicarbonate of soda baking soda
- 1/2 tsp fine salt
- 3/4 cups unsalted butter softened
- 2 large eggs at room temperature
- 3/4 cups full-cream whole milk
- 1 batch buttercream frosting
- 1 g - 1 cup unsalted butter softened
- 2 g - 2 cups icing sugar sifted
- 2 –4 tsp vanilla extract or vanilla bean paste
- 1 tsp ground cinnamon
- 1/2 cup honey warm
- Crushed pistachios or walnuts
- 1 1/2 cups plain flour
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/2 g - 1/2 pkt active dry yeast
- 1 1/2 tsp sugar
- 1 cup warm water
- 2 tsp vanilla extract
- 2 tbsp vegetable oil + more for frying
- Add the flour, nutmeg and salt into a large mixing bowl. Use a whisk to combine. Set aside.
- Add the yeast, sugar and 1/4 cup of warm water into a large mixing bowl. Gently stir to combine. Allow to sit in a warm spot for 5 minutes until it becomes foamy.
- Add the remaining 3/4 cup of water and vanilla and stir to combine. Add the dry ingredients and stir using a spatula until it reaches a smooth, wet dough consistency. Cover the bowl with plastic wrap and set it aside in a warm spot of the house for 1-1 ½ hours. The mixture should double in size and become soft and bubbly.
- Add the oil into a deep fryer, or saucepan making sure there is at least 2 inches between the oil surface and the top of the pot. Heat the oil on medium high heat.
- The next part can seem a little tricky, but keep in mind, if this is your first time at attempting to make loukoumades, you get better the more you make each one. Slide dollops of the batter, about the size of a tablespoon, into the hot oil. The best way to do this is to grab a handful of batter in a well-oiled hand and use the spoon to cut off the batter as you squeeze it out your hand. Let the little dollops gently fall into the oil and fry for a couple seconds before you add the next dollop of batter. Turn overusing a slotted spoon to make sure they’re golden on both sides.
- Once they’re golden on all sides, take out of the oil and place on a plate lined with paper towels. Allow to sit for 1 minute before transferring to a plate and drizzling with oil and pistachios.
- Please note: loukoumades are best served warm or the same day they’re made.
- Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line a cupcake tin with brown cupcake liners.
- Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl. Mix on low speed with a hand mixer until combined.
- Next, add the softened butter and continue mixing on low speed until the mixture reaches a crumbly, sand-like texture.
- Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds.
- Fill each liner just below three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
- These cupcakes are perfectly paired with my vanilla or chocolate flavoured buttercream frosting. Fit the end of a piping bag with whichever piping tip you like and frost a swirl on top. Sprinkle with sprinkles!
- To assemble the cupcakes, use an apple corer to remove the centre of each cupcake. Spoon the Nutella into a piping bag fitted with a small plain nozzle. Pipe a little Nutella into the cupcakes and a little into the loukamades. Pipe a double swirl of frosting on top, then top with the loukoumades. Drizzle with more Nutella and sprinkle with pistachios.