Doughnuts, muffins, bagels and more have all been cross-bred with the croissant to create insanely popular Franken-foods. Trying to get in on that trend, Nick Chipman brainstormed what else could be combined with the croissant until the obvious struck: the cupcake.
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!”