Count chocula cupcakes

Ingredients

• 1/3 cup vegetable oil
• 1 cup milk
• 2 cups Count Chocula cereal
• 3/4 cup white flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup chocolate chips
• 1/2 cup light brown sugar

Dark Chocolate Frosting:

• 6 tablespoons butter
• 2 teaspoons vanilla extract
• 3 cups powdered sugar
• 3/4 cup dark cocoa powder
• 1/3 cup milk

Preparation

• Position the rack in the center of the oven and preheat to 350 degrees. Line a muffin tin with paper liners, then set aside.
• Crush the Count Chocula cereal in a food processor. In a large bowl, mix together the ground cereal, flour, cocoa powder, baking powder, baking soda and salt. Stir in the chocolate chips.
• In another bowl, beat the oil and sugar together for 2 minutes. Add the milk and beat until well-combined.
• Fold the liquid into the dry ingredients until just blended. Do not overmix! Divide the batter evenly among the liners. Gently pat the tops to smooth them off.
• Bake for 18-20 minutes. Transfer the cupcakes from the pan to a cooling rack and cool to room temperature. Frost as desired and store in a tightly-sealed container in a cool place for up to 3 days.
• Dark Chocolate Frosting:
  Cream butter and vanilla. In a separate bowl, combine powdered sugar and cocoa powder. Add dry ingredients to creamed mixture. Slowly add milk until frosting reaches desired consistency, then beat until creamy.

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