Choco Butternut Munchkins

Choco Butternut Munchkins

One of my fondest childhood memories is passing by Dunkin Donuts, which was right in front of my old elementary school, and choosing donuts and munchkins for my box to take home. As far as I can remember, there was always a box of donuts during Christmas parties, family gatherings, birthdays, hospital visits, and even just as small rewards for our school achievements. Dubbed as Pasalubong ng Bayan (Souvenier of the Nation), Dunkin Donuts had a special place in every Filipino’s heart. This is why the news that it was losing money and closing more than 400 stores was devastating for most of us.

It was one of those places that are open 24 hours. At night, you’d see medical and nursing students camping there, with their tumblers of coffee and half-empty donut boxes. It became such a popular sanctuary that the clerks never shooed them away even when they’ve had their fill and they stopped ordering. I myself had camped out there a few times with friends when I was reviewing for the nursing board exam.

After midnight on weekends, you’d see teens and young adults alike, buying coffee and greasy bunwiches to shake off hangovers, or simply just to chill the rest of the night after going to clubs and parties.

When I came to Mexico, I was quite disappointed that there was no Dunkin at all. Then a couple of years later, they opened a few stores, but with such limited varieties of donuts and they carried none of my faves at all: chocowebs, butternuts, bunwiches, nada! After a couple of years, they just disappeared again, and I’m back to making my own versions to satisfy my cravings.

So here’s my take on the popular choco butternut munchkins. Warning to the weak of heart. These are pretty addictive. Great for parties or as a gift to friends, especially if you live where there are none of these. Give it a try and let me know how it goes. Or if you have any other recipe requests, feel free to send me a message through the comments section below.

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12 large or 24 mini munchkins

Prep time

10 minutes

Cooking time

1 hour + 1 hour chill time


  • Chocolate balls:
  • 1 cup all-purpose flour

  • 1/3 cup cocoa powder

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 cup granulated sugar

  • 2 eggs

  • 1/4 cup vegetable oil

  • 1/2 cup milk

  • 1 tsp vanilla extract

  • 1 tsp instant coffee + 1/3 cup of hot water
    (then cooled)

  • 1 tsp white vinegar

  • 1/4 cup melted chocolate

  • Butternut Streusel:
  • 3/4 cup all-purpose flour

  • 5 tbsp butter

  • 5 tbsp sugar

  • orange food coloring (I used 1.5 tsp of the gel type)

  • 1/2 tsp vanilla

  • 1 tsp cinnamon powder

  • Chocolate Glaze:
  • 1/2 cup powdered sugar

  • 1/4 cup cocoa powder

  • 1/4 cup milk


  • Preheat your oven to 350 degrees Fahrenheit. Grease and flour an 8- or 9-inch cake pan and set aside.
  • In a bowl. mix the milk, eggs, vegetable oil, coffee mixture, vinegar, and vanilla extract. Mix well and set aside.
  • In another bowl, combine sifted flour, baking powder, baking soda, cocoa powder, and granulated sugar.
  • Make a well in your dried ingredients and gradually pour the wet ingredients. Mix until fully combined.
  • Pour the batter in the greased cake pan. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
  • Let the cake cool for 30 minutes. Meanwhile, start making the butternut streusel by melting the butter first.
  • Then add the sugar, vanilla, flour, and cinnamon.
  • Keep mixing until it becomes crumbly and the flour is slightly roasted. About five minutes on medium heat.
  • Let the streusel cool for 10 minutes and pour into a mixing bowl.
  • Add orange food coloring gradually. Rub and mix the crumble using your hands.
  • Depending on the type of food coloring, the amount may vary. I used about 1.5 teaspoons of the gel type.
  • Keep mixing until you get a homogenous orange color. Then set aside.
  • Form the chocolate balls by slicing and crumbling the cake in a bowl.
  • Then add in melted chocolate, mix with a spatula, and form balls using your hands.
  • You can make it as small or as big as you like. Make sure the balls are tightly formed.
  • Chill the chocolate balls for 30 minutes. Meanwhile make the chocolate glaze.
  • To make the glaze, combine the powdered sugar, cocoa powder, and milk. Mix well until fully combined. Set aside.
  • Assemble the munchkins by dipping the chocolate balls in the glaze first. Then roll them in the butternut streusel.
  • Make sure all the sides are fully coated.
  • Chill the chocolate butternut munchkins for at least an hour or up to overnight for better texture. Enjoy!

Tips and alternatives

  • Some may be allergic to cinnamon. That’s optional, but it does add extra flavor to the streusel. You can also use nutmeg powder.
  • For the chocolate cake balls, you can also use chocolate cake mix if you don’t want to do it from scratch. I don’t really note the difference.
  • Use neutral flavored oils for the cake (Soya, canola, sunflower, palm oil, etc.). Don’t use olive oil as the taste can get too strong.
  • If it’s available in your area, using half all-purpose flour and half almond flour for your streusel can give your munchkins an extra twist!

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