These came out of a craving for a chocolate glazed doughnut hole. I’m not sure what even triggered it, either. Usually it’s spaghetti I crave. I can see a picture of cooked spaghetti and I’m doomed. All day I’m thinking pasta. But, for some reason.. it was a chocolate glazed doughnut this time.

No, I’m not pregnant. Yes, I wouldn’t mind being pregnant… but I’m not sure if that is in His plan.

Anyway… chocolate doughnut muffins. I’m pretty sure these are a little healthier than the fried doughnuts… they’re baked, at least. Slightly booty-friendly.

I also can guarantee that I will be making a vanilla version of these as well. Within a week… or a day.

I found this recipe to be the ultimate multi-tasker: it’s a grab n go breakfast, a dinnertime dessert and a lunchbox treat. It’s miniature, so it’s also portion controlled that way.

Now: Here’s the good part for the busy people out there: It’s made with a cake mix, but it doesn’t taste like it. The reason? A few clever substitutions= homemade taste.

Trust me. 😉

glazed chocolate doughnut muffins

Ingredients

i box chocolate cake mix
1/4 cup melted butter
1/2 cup milk
3 eggs
For the glaze:
2 cups powdered sugar
3 tablespoons milk
1 table spoon melted butter

Instructions

Depending on your cake mix instructions, replace 1/2 of the oil called for with melted butter (example if it calls for 1/2 cup oil: use 1/4 cup melted butter and 1/4 cup oil)
Replace the water called for in the box directions with milk
Prepare the rest according to package directions, using a mini muffin pan for the batter.
Bake as directed.
While cooking, combine the powdered sugar and milk and the tablespoon of melted butter in a bowl.
You may need to add more or less sugar or milk to get the consistency of melted ice cream.
Dip[each muffin top in the glaze, and allow to harden.