Count chocula cupcakes
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Ingredients
8
Dark Chocolate Frosting:
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Preparation
Preparation18 min
Cook time20 min
- 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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