Count Chocula Cupcakes

8 servings
18 min
20 min
Very Easy



Dark Chocolate Frosting:


  • 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 1
Count Chocula Cupcakes, photo 2


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