Count Chocula Cupcakes

I think cupcakes are one of the greatest inventions ever. Then again I am a fan of anything that is individually packaged for many reasons, portion control, easy sharing and/or sanitation for those who are anti germ. While scanning other blogs I came across these adorable cupcakes. I also purchased my first food processor and was beyond excited to use it! It's pure electric power now! These cupcakes turned out pretty good, they were a little dense for my liking but a nice change from your standard cupcake.

I was in a bit of a hurry to finish these before New Year's so I have to admit I used pre-made frosting. I will include the frosting directions in the recipe because I feel the dark chocolate frosting would really compliment the cupcake. Also, my frosting skills leave much to be desired. I am still trying to figure out how to swirl up and with the master set of Wilton tips I got in my Christmas stocking ;), I should have plenty of fun ahead of me!

Count Chocula Cupcakes
Source: MyBakingHeart
Yields: 12 cupcakes

1/3 c vegetable oil
1 c milk
2 c Count Chocula cereal
3/4 c white flour
1/2 c unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c chocolate chips
1/2 c light brown sugar

Preheat oven to 350 degrees. Line a muffin tin with paper liners.
Using a food processor, crush the Count Chocula cereal. (Or feel free to use my previous method of placing cereal in a zip lock bag, make sure to zip, place towel over to soften the sound and smash with hammer until cereal resembles a fine dust)
In a large bowl or stand mixer, join 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. Resembles a frothy consistency.
Fold the liquid into the dry ingredients until just blended. Avoid over mixing!
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.

Dark Chocolate Frosting
6 tbsp butter
2 tsp vanilla extract
3 c powdered sugar
3/4 c dark cocoa powder
1/3 c milk

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.