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IMG_1229What the heck is a cufonut? Well, it’s a cupcake made out of a fonut recipe. Sue me, I don’t own a donut pan, just cupcake pans, so I used them to bake this recipe. Trust me, they’re just as good!

After attending last week’s Best Buy event and writing about it (check my last post), I wanted to try the chocolate fonut recipe provided by Waylynn Lucas and Nancy Truman, the Fonut Girls. Their chocolate confection was light and fluffy, with a hard chocolate glaze and sprinkles. In this blog, I’m using a version of the vegan glaze that Cathy Arkle, my foodie-buddy, sent me. You can see her version of these here. It’s a little gooey, but tasty. The original used all chocolate, but I ran out of unsweetened chocolate, so took a risk and added some instant coffee. It’s awesome, if you like mocha flavor. If not, just substitute more chocolate for the instant coffee. Here’s that recipe:

7 tablespoons refined coconut oil
1 cup sugar – evaporated cane sugar
1/2 cup unsweetened cocoa powder
1/4 cup instant coffee
1/2 cup soy creamer
1/4 teaspoon vanilla extract
1/8 teaspoon salt

Melt the coconut oil in a 2- to 3-quart saucepan over medium heat.
Stir in the sugar and the cocoa powder.
Stirring constantly, add the soy creamer and heat until smooth and heated through, but not boiling. Remove the frosting from the heat and add the vanilla and salt.
Set the frosting aside and let cool to room temperature (or chill) until it is of a spreading/piping consistency. I put mine in the fridge overnight.

Source: Slightly adapted from Skinny Bitch in the Kitch.

Now for the main event. This recipe makes a TON of cupcakes. Mine made 18 regular size and about 30 minis.


1 1/2 C Rice Flour
1 3/4 C Almond Flour
1 1/4 C Cocoa Powder
1 1/2 C Sugar
2 tsp Baking Soda
1 tsp Salt
4 Eggs
3 1/2 C Buttermilk
2 C Oil-canola or vegetable
2 tsp Vanilla Extract
2 tsp Distilled Vinegar
1/3 C Applesauce

Optional: Chopped Peanuts for topping

Sift rice flour, almond flour, cocoa powder together. If almond flour is lost because the pieces are too big, replace with same amount of sifted flour.

Combine all dry ingredients together in a Kitchenaid mixer and mix well.

Combine all wet ingredients together in a bowl, omitting the vinegar.


Mix wet and dry ingredients together in the KitchenAid, mixing well until everything is combined. Once combined, stir in vinegar.

Fill molds 3/4 full and bake at 350 degrees for about 15 minutes, until firm.


Take chilled glaze and spread on top, add optional chopped peanuts over it.


2 Responses to “Mocha-Cufonuts!!”

  1. […] action and learned a few great tips for successful “fonut” baking. To read more about the event Click Here here for Rona’s […]

  2. Mocha-Cufonuts!!! Bwah ha ha. This is the ultimate time saver as you won’t have to drink your coffee in the am because you will be eating it.
    I think we need to do a new twist every week. Maybe we can cross a muffin, fonut, coffee and bagel.

    We could call it MoFoCo-Agel. 🙂