Count chocula cupcakes

8 servings
18 min
20 min
Very Easy


Number of serving: 8
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


  • 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.


Count Chocula Cupcakes, photo 1Count Chocula Cupcakes, photo 2


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