Donauwelle cupcakes – the German classic in miniaturized

Every child in Germany probably knows the Donauwelle. But have you ever thought about trying Donauwelle cupcakes? Even as the cupcake trend is long gone, the Donauwelle has everything that belongs in a cupcake!

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Why you should definitely try the Donauwelle in mini cupcake form!

I am a big fan of the mini muffin tin! If you ask me they have just the right portion size and are much easier to eat than regular cupcakes. Hands up who has ever ended up with frosting on the tip of their nose! 😉 And at parties, the mini cupcakes are always gone the fastest! (Hands up who still remembers parties…)

As for the Donauwelle cupcakes, I like the mini version all the better. There’s a little bit of everything in every bite. And if we’re being honest the combination of yellow and chocolate cake, cherry, buttercream, and chocolate is exactly what makes the Donauwelle so delicious!

What do you need for Donauwelle cupcakes?

A muffin tray* – I bought this mini muffin tray 3 years ago and love it! If you have read carefully, you know that I would prefer it to a normal muffin tray anytime.
Muffin liners* – for small muffins, you also need small muffin cups. These here are from the same manufacturer, as the tray, and should therefore fit like a glove. Small muffin liners are also available in most supermarkets.
A piping bag with a nozzle* – these are optional. I personally like to use piping bags, which facilitate the work for me, and fortunately, there are now many reusable variants.

How do you make Donauwelle cupcakes?

Even though there are a few steps necessary to bake these cupcakes, there’s not much you can do wrong. And the effort is definitely worth it!

1. First, prepare the batter according to the recipe. Instead of halving the batter and dividing it between two bowls, I recommend dividing the batter directly between the muffin liners. One teaspoon of dough at a time. Make a chocolate batter with the remaining batter and divide it between all the muffin liners.
2. Before baking, place a cherry on each of the muffins. Press them a little deeper into the batter so that they are later at the heart of the cupcake.
3. Bake at 190°C (370°F) for 10-12 minutes.
4. While the cupcakes are cooling, prepare the buttercream. This consists of cold vanilla pudding and butter. For best time management, you have already prepared the custard before baking and it is now already cold! Whip the butter until fluffy and gradually stir in the custard.
5. The easiest way to apply the buttercream is to use a piping bag. I use a round nozzle (approx. 0.5mm diameter) and apply only one layer of frosting. Do not pile up the buttercream too high, as the cupcakes will bake quite high.
6. Now put the cupcakes in the fridge until the buttercream has set!
7. The last thing to do is the chocolate icing. Chop the chocolate into small pieces and put them together with the coconut oil into a metal bowl, a melting bowl, which you place over a pot of boiling water. Stir occasionally until everything has melted. Let the chocolate cool for a moment.
8. To apply the icing easily, I dip the cupcakes upside down into the melted chocolate. Therefore, it is important that the buttercream has cooled and set. If that doesn’t work so well for you, you can also use a pastry brush to apply the icing.
9. In the fridge, the chocolate becomes firm and crunchy best!

It can be as simple as that. Don’t let the many steps intimidate or deter you! I think you can do it! 🙂

Here is the recipe in the short version for printing out:

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