Introducing the Crupcake

PHOTO: The crupcake, a croissant and cupcake hybrid.

Doughnuts, muffins, bagels and more have all been cross-bred with the croissant to create insanely popular Franken-foods (see: the cronut).

Trying to get in on that trend, Nick Chipman brainstormed what else could be combined with the croissant until the obvious struck: the cupcake.

“Since croissant dough and cupcakes have the exact same cooking temperatures and cooking times I figured that making some Crupcakes would be as simple as cutting out some circular pieces of croissant dough, layering them on top of one another inside some cupcake liners and pouring the cupcake batter over them,” Chapman wrote on DudeFoods.com.

That didn’t work -– the croissant dough was undercooked -– so he tried again, this time pre-cooking the croissant dough, and then pouring cupcake batter over it and doing a second bake.

“I’m not a huge fan of sweets to begin with, so the fact that the Crupcakes were half croissant and half cupcake worked out perfectly for me,” Chapman wrote. “I’d consider the Crupcake a success. If I made them again I’d probably add some frosting or apple pie filling or something between the layers of croissant dough as well just to add even more flavor, but as an experiment they turned out pretty great!"

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