Introducing the CrupCake — Croissant Cupcake


Sure its name may be a little rough around the edges, but its taste probably isn’t. While the rest of the us were gorging on overcooked hot dogs and warm beer this weekend, mad junk food scientist Nick from Dude Foods concocted this little beauty: a croissant cupcake hybrid called the Crupcake.

The idea, Nick says, came from one his DF readers who suggested Nick simply layer croissant sheets inside a cupcake pan and pour cupcake batter over them to bake. When that didn’t work (since the croissant layers were undercooked), Nick decided to make the croissant parts beforehand and then pour cupcake batter over them before baking the whole thing again.

The result, we’re assuming, was a neat, chocolate covered cupcake that’s slightly more airy than the original, though lacking in the flaky surfaces of a regular croissant. Still, if someone were to come up with a red velvet or Oreo-flavored Crupcake, we definitely wouldn’t be mad at that.

By Dominique Zamora

Dominique would be a foodie if she had money to pay for food. For now, she gets by just looking at food photography, which results in at least one more starving journalism student every time Instagram breaks down.

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