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Rainbow Chocolate Cake Donuts 🍩 🌈

These adorable desserts are perfect for St. Patrick’s Day, birthday parties and a sweet treat for your kiddos!



1 cup milk of your choice

1⁄3 cup oil + more for oiling

1 tsp apple cider vinegar

1 pkg Epicure Chocolaty Temptations Cupcake Mix

Chocolate Fudge

1 pkg Epicure Chocolate Fudge Sauce Mix

1 cup whipping cream

Whipped Cream

1 cup whipping cream

1 tablespoon powdered sugar

1 teaspoon vanilla extract


Your fave sprinkles

Piping Bag (2)

Cookware (Epicure)

Perfect Portion Bagel & Donut Pan (2)

4-Cup Prep Bowl

Sheet Pan

Prep Pro 1/4 cup scoop

Cooling Racks (2)

Mini Whisk


Chocolate Fudge Sauce

  1. In a Multipurpose Pot, whisk sauce mix with whipping cream.

  2. Bring to a boil. Reduce heat to medium-high and continue cooking for 3 min. Pour into 4-Cup prep bowl, place lid on bowl. Chill for at least one hour.

Cake (Donuts)

  1. In a large bowl, use mini whisk to combine milk, oil and 1 egg. Add mix. Cover for 15-20 minutes before baking.

  2. Divide batter evenly into TWO oiled perfect portion bagel & donut pans (about 1/4 per cavity) or bake in two batches On sheet pan

  3. Bake in preheated 350° F oven, 15–18 min. Cool in pan 10 min; unmold onto Epicure cooling racks.

Whipped Cream

  1. Using a hand mixer on high speed combine whipping cream, icing sugar and vanilla extract until desired consistency


  1. Set aside 1/2 cup of chocolate fudge sauce. Mix remaining sauce (about 1 cup) with hand mixer on high speed until icing is desired consistency.

  2. Place six donuts on flat surface (Place the flat surface side down and the bumpy side is the one being iced)

  3. Add icing to piping bag and evenly ice six donuts.

  4. Place remaining six donuts on top (the part that was out of the pan while baking down - pretty side up).

  5. Drizzle with remaining fudge sauce.

  6. Decorate top half with your fave sprinkles.

  7. Place whipped cream in piping bag, and form ”clouds” in the middle of each donut on either side with layered dots.

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