Cereal Poke Cupcakes Recipe By Tasty Recipes

CHOCOLATE SNACK CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.
• Add the warm water, buttermilk, eggs, and vanilla and whisk until combined.
• Line 2 muffin tins with paper liners.
• Scoop the batter into prepared muffin tins, filling each cup a little more than halfway.
• Bake for about 20 minutes, until the tops of the cupcakes spring back when gently pressed. Let cool completely.
• Make the marshmallow filling: In a medium bowl, whip the heavy cream with an electric hand mixer until soft peaks form. Add the marshmallow cream and whip until stiff.
• Transfer the filling to a piping bag fitted with a medium round tip or a zip-top bag with a corner snipped off.
• Use the end of a whisk or another utensil to push down the center of each cupcake.
• Pipe the filling into the cupcakes, leveling off the tops if needed. Freeze for 15 minutes while you make the ganache and icing.
• Make the ganache: Add the chocolate chips and heavy cream to a medium microwave-safe bowl. Microwave in 30-second increments, until melted. Mix together until smooth.
• Make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. The icing should fall off the spatula in ribbons. If it is too thin, add a bit more powdered sugar.
• Transfer the icing to a piping bag fitted with a small tip or a zip-top bag with a corner snipped off.
• Dip the top of each cupcake in the ganache, then set aside to dry for 10 minutes.
• Pipe icing curls across the center of the cupcakes and let dry for 15 minutes at room temperature.
• Enjoy!

COOKIES AND CREAM POKE CAKE RECIPE BY TASTY

Steps:

• Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
• In a large bowl, add the packet of cookies and cream pudding mix and the milk and whisk until there are no lumps. Add the whipped topping and the crushed chocolate cookies. Stir until well-combined and set aside.
• Pour the sweetened condensed milk over the cake and let settle into the holes for about 10 minutes. Some of the mixture will still stay on top, which is okay.
• Spread the pudding mixture mixture and smooth it out evenly. Sprinkle extra crushed cookies on top. Chill the cake for at least 3 hours or up to overnight.
• Enjoy!

CHOCOLATE-DIPPED CANNOLI CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Line a muffin tin with liners and cooking spray.
• Prepare cake mix according to its directions.
• Fill liners about ¾ of the way up with the cupcake batter.
• Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
• Allow the cupcakes to cool completely.
• In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
• Fold in the mini chocolate chips.
• Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
• Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
• Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
• Put the cupcakes in the freezer for about 1 hour or until firm.
• Melt the dark chocolate and coconut oil together.
• Carefully, dip the tops of the cupcakes into the melted chocolate.
• Place in the refrigerator to firm up if need be.
• Enjoy!

LUCKY CHARMS CEREAL MILK CUPCAKES RECIPE BY TASTY

Steps:

• Make the cereal milk: Separate the marshmallows and cereal from the Lucky Charms™ and set the marshmallows aside for assembling the cupcakes.
• Add the cereal and milk to a large liquid measuring cup. Let the cereal soak for 20 minutes, stirring occasionally. Drain the cereal milk through a fine-mesh sieve into a clean liquid measuring cup. Discard the cereal and set the cereal milk aside.
• Make the cupcakes: Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed for about 3 minutes, or until light and fluffy.
• Add the eggs, 1 at a time, beating between each addition until incorporated. Add the sour cream and vanilla, and beat until combined.
• With the mixer running on low speed, alternate additions of the flour mixture and ¾ cup of the cereal milk until incorporated. Do not overmix.
• Fill each cupcake liner with the batter to about ⅔ of the way full. Bake for 18-20 minutes, or until the tops of the cupcakes feel springy to the touch. Remove from the oven and let cool completely.
• While the cupcakes are cooling, make the buttercream: Add the flour and remaining ¾ cup cereal milk to a small saucepan and whisk until all of the flour is incorporated. Place the saucepan over medium heat. Cook, whisking continuously, for about 2 minutes, or until thickened. Immediately remove the pot from the heat and add the sugar and salt. Stir until the sugar has completely dissolved; the mixture will thin out after the sugar is added.
• Transfer the mixture into a shallow dish and cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Transfer to the refrigerator for about 1 hour, until cool, but not fully chilled.
• Once the flour mixture has cooled, beat the butter in the bowl of a stand mixer fitted with the whisk attachment until light and fluffy, about 3 minutes. Slowly add the flour mixture, 1 spoonful at a time, until completely incorporated. Add the vanilla, then increase the mixer speed to medium-high and whip until the frosting is light and fluffy. (It should hold its shape on the whisk.) If the frosting is too runny, chill the bowl for 30 minutes before whipping again. If it is too thick and chunky, let sit at room temperature for 30 minutes before whipping again. Transfer the frosting to a piping bag fitted with a large open star tip.
• Assemble the cupcakes: Cut out the center of each cupcake and fill each with 5-6 Lucky Charms™ Marshmallows. Pipe the buttercream in a swirl on top of each cupcake. Crush some of the remaining marshmallows between your fingertips and sprinkle on top of the cupcakes. Use a small, food-safe brush to apply small bits of gold leaf to the tops of the cupcakes, then place a whole marshmallow atop each cupcake.
• Serve the cupcakes at room temperature. Leftover cupcakes will keep in an airtight container at room temperature for up to 3 days.
• Enjoy!

MINI DONUT CEREAL RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 3 baking sheets with parchment paper.
• In a large bowl, whisk together the cake mix, egg, oil, and water until well combined w. Transfer the batter to a piping bag or a large zip-top bag fitted with a small round tip.
• Pipe the batter into 1-inch donut shapes onto the prepared baking sheets, spacing about ½ inch apart. Dip a finger in water and smooth the tops of the donuts as needed.
• Bake for 7-8 minutes, or until the donuts are cooked through and lighten golden brown. Let cool completely on the pans. Poke a straw through any centers that may have closed during baking, then transfer to wire racks.
• Make the glaze: Sift the powdered sugar and meringue powder into a large bowl. Whisk in the water and food coloring until the glaze is smooth. Add more water as needed, 1 teaspoon at a time, until the glazes reaches your desired consistency.
• Spoon the glaze over a few donuts, then top with sprinkles while the glaze is still wet. Repeat with the remaining donuts. Let the glaze dry for 1 hour before serving.
• Divide the donut cereal between bowls and pour milk over. Serve immediately.
• Enjoy!