Count Chocula!!

I’m a reeeeeally big fan of Count Chocula. Like, a “drive-40-miles-to-buy-out-Target’s-stock” big fan. I haven’t had a bowl in years and it hasn’t seen the shelves in my little town since about 1988. However… after several tweets between K & me and a quick search of the products on General Mills’ website, I finally found the Holy Grail. Yes, I had to drive 40 miles, but it was totally worth it… breakfast these last few weeks has been filled with chocolaty goodness. 😉

These cuppycakes are for you K… as soon as you mentioned it, I was on the case! So, continue to think of me when you see Count Chocula on your Nashvegas shelves!!

Count Chocula Cupcakes

Count Chocula 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

Position the rack in the center of the oven and preheat to 350 degrees. Line a muffin tin with paper liners, then set aside.

Crush the Count Chocula cereal in a food processor. In a large bowl, mix 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.

Fold the liquid into the dry ingredients until just blended. Do not overmix! 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 and store in a tightly-sealed container in a cool place for up to 3 days.

Count Chocula Cupcakes 2

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.