COOKING WITH CHEF CHARLOTTE
Chef Charlotte’s taking plain old chocolate cupcakes to the next spooky level with Count Chocula cereal. Who knew “breakfast” could be so yummy.
Prep time: 25 minutes
Cook time: 18 minutes
- 1 1/3 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 cup plus 1 1/2 teaspoons cocoa powder (not Dutch processed)
- 1/2 cup Count Chocula cereal, plus additional for topping cupcakes
- 1/2 cup cooking oil
- 1/2 cup plus 3 tablespoons milk
- 2 large eggs, at room temperature, lightly beaten
- 1/2 cup unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 3 1/2 cups powdered sugar
For the cupcakes:
Preheat oven to 350°F. Prepare a muffin pan with 12 baking cups.
Combine flour, granulated sugar, baking powder and 1 1/2 teaspoons cocoa powder in a medium bowl. Place Count Chocula cereal, including marshmallows, in resealable plastic bag and roughly crush into small chunks. Add to flour mixture and mix well.
In another medium bowl, whisk together oil, 1/2 cup milk and eggs until smooth. Add egg mixture to flour mixture and mix until just combined, careful not to overmix.
Pour batter into prepared baking cups, filling approximately 1/2 full. Bake until a wooden toothpick inserted in the center comes out clean, about 16-18 minutes. Carefully remove cupcakes from pan and set aside on a wire rack to cool completely.
For the frosting:
Place butter in a large bowl and beat with an electric mixer on medium speed until creamy, about 30 seconds. With the mixer on medium speed, add 1/4 cup cocoa powder and 3 tablespoons milk, beating 15-20 seconds after each addition. Begin adding powdered sugar, approximately 1 cup at a time, beating 15-20 seconds after each addition. Add vanilla and continue beating, on high speed, until all ingredients are well incorporated. Add additional powdered sugar, 1/4 cup at a time, if necessary, if frosting seems too thin.
Spread frosting on top of cupcakes and sprinkle with additional Count Chocula cereal. Frosting will set as it sits.
CHEF CHARLOTTE TIP: To make the cupcakes extra spooky, drizzle squeezable strawberry jelly over the tops to look like blood.