Chocolate Cinnamon Toast Crunch Cupcakes Recipes

CINNAMON TOAST CRUNCH CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Steep 1 cup of cereal in milk for 15 minutes.
• Stir together butter, sugar, and egg in a stand mixer. In a separate bowl, combine flour, baking powder, salt, nutmeg, cinnamon, and baking soda.
• Slowly incorporate dry ingredients into butter mixture.
• Remove cereal from milk. Add milk to batter and continue stirring.
• Divide batter into lined muffin tin.
• Bake for 20 minutes.
• Pulse remaining 1 cup cereal in a food processor and stir crumbs into vanilla buttercream frosting.
• Allow cupcakes to cool and frost.

CINNAMON TOAST CRUNCH CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
• 2. In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
• 3. Mix in sour cream.
• 4. Add cake mix and cinnamon and mix until smooth.
• 5. Stir in lightly crushed cereal.
• 6. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
• 7. Buttercream: Beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.
• 8. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.

CINNAMON TOAST CRUNCH™ FROSTED CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 3 tablespoons each).
• Bake 12 to 17 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Fill frosting into a decorating bag fitted with a large star tip. Pipe frosting in a decorative swirl on top of each cupcake.
• Place cereal pieces on top. Decorate as desired with candy sprinkles. Store loosely covered at room temperature.