Chocolate Cinnamon Toast Crunch Cupcakes
Servings 24
These Chocolate Cinnamon Toast Crunch Cupcakes are everything you loved about childhood rolled up into one!
Ingredients
- 1 Box Dark Chocolate Fudge Cake Mix
- 3.9 oz. Package Instant Chocolate Fudge Pudding Mix dry
- 4 Eggs
- 1 cup Yoplait Plain or Vanilla Yogurt
- ¾ cup Vegetable Oil
- ½ cup Milk
- 1 tbsp Vanilla Extract
- ¼ tsp Sea Salt
- 1½ cup Mini Chocolate Chips
- 1 ½ teaspoon cinnamon
Coating:
- 3 tbsp Butter melted
- Cinnamon Sugar
Frosting:
- 2 cups Heavy Cream
- 1/2 cup Confectioners' Sugar
- 1/3 cup Instant Chocolate Fudge Pudding Mix dry
- 1 cup Chocolate Cinnamon Toast Crunch crushed and sifted
Instructions
- Preheat oven to 375 F.
- Line cupcake pan.
- Combine all ingredients in a stand mixer and beat until combined.
- Fill cupcake liners ½ - ¾ full.
- Reduce heat to 350 F.
- Bake for 18-22 minutes until toothpick comes clean.
- Remove from oven and move cupcakes to cooling racks to finish cooling.
- Once cool, dip the top of each cupcake into the melted butter and then immediately into the cinnamon sugar mixture.
- Prepare frosting by whipping heavy cream, confectioners' sugar, and pudding mix in medium speed until light and fluffy, about 3 minutes.
- Gently fold in the Chocolate Cinnamon Toast Crunch that has been crushed and sifted.
- Use a wide mouthed tip and decorator tool or frosting bag to pipe frosting onto the cupcakes.
- Top with cereal pieces and additional cinnamon sugar.
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