Choco Butternut Munchkins Recipe (No Oven, Dunkin-Inspired)
This Choco Butternut Munchkins Recipe lets you make delicious Dunkin-inspired chocolate munchkins without using an oven. A rich chocolate cake is cooked in a frying pan, crumbled into fine pieces, shaped into balls, coated with chocolate glaze, and finished with the signature homemade orange crumb coating. Perfect for snacks, parties, or even small food businesses.
Ingredients
For the Cake
- 1/2 cup all-purpose flour
- 7 tablespoons unsweetened cocoa powder use a high-quality cocoa powder such as Hershey's
- 1/2 teaspoon baking soda
- 2/3 cup white sugar
- 4 tablespoons melted butter
- 2 large eggs
- 1/2 cup evaporated milk
- 2 tablespoons cooking oil
Additional Ingredients
- 2 tablespoons evaporated milk
- 1/4 teaspoon ground nutmeg adjust according to the strength of your nutmeg
Orange Powder Coating
- 1/4 cup all-purpose flour
- 1 tablespoon white sugar
- 1 teaspoon melted butter
- 1/4 cup powdered sugar
- 1/2 to 1 teaspoon orange food coloring adjust depending on the brand
Chocolate Glaze
- 1/2 cup powdered sugar
- 1 tablespoon melted butter
- 1½ tablespoons unsweetened cocoa powder
- 2½ tablespoons evaporated milk
Instructions
- In a bowl, sift together the all-purpose flour, cocoa powder, baking soda, and white sugar. Mix until well combined.
- Add the melted butter, eggs, evaporated milk, and cooking oil. Mix until smooth and lump-free.
- Lightly brush a thick frying pan with cooking oil to prevent sticking. Pour in the batter, cover the pan and cook over low heat for 25 to 35 minutes. Cooking time will vary depending on your stove and pan. Insert a toothpick into the center of the cake. If it comes out clean or with only a few dry crumbs, the cake is done.
- Allow the cake to cool before removing it from the pan. Transfer it to a wire rack and let it cool completely.
- Using a knife, trim away the thin, firm outer layer of the cake. Crumble the remaining cake into very fine crumbs.
- Add the additional evaporated milk and ground nutmeg. Mix thoroughly until the crumbs hold together when pressed.
- Scoop approximately 1½ tablespoons of the mixture and roll into balls.
- Refrigerate the cake balls while preparing the coatings.
- To make the orange coating, combine the flour, white sugar, and melted butter using your hands until evenly mixed.
- Transfer the mixture to a frying pan and cook over low heat for about 5 minutes while stirring continuously. Do not allow it to brown. Let it cool completely.
- Sift in the powdered sugar, add the orange food coloring, and mix until the color is evenly distributed.
- For the chocolate glaze, sift together the powdered sugar and cocoa powder. Add the evaporated milk and melted butter, then mix until smooth and slightly flowy.
- Using two spoons, coat each chilled cake ball with the chocolate glaze. Place on a wire rack briefly to allow excess glaze to drip.
- Roll each glazed munchkin generously in the orange coating until fully covered.
- Serve immediately or chill before serving.