CHOCOLATE CINNAMON TOAST CRUNCH CUPCAKES

Chocolate Cinnamon Toast Crunch Cupcakes image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 18

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1 - box dark chocolate fudge cake mix
3.9 ounce(s) package instant chocolate fudge pudding mix (dry)
4 - eggs
1 cup(s) yoplait plain or vanilla yogurt
3/4 cup(s) vegetable oil
1/2 cup(s) milk
1 tablespoon(s) vanilla extract
1/4 teaspoon(s) sea salt
1 1/2 cup(s) mini chocolate chips
1 1/2 teaspoon(s) cinnamon
COATING
3 tablespoon(s) butter, melted
- cinnamon sugar
FROSTING
2 cup(s) heavy cream
1/2 cup(s) confectioners' sugar
1/3 cup(s) instant chocolate fudge pudding mix (dry)
1 cup(s) chocolate cinnamon toast crunch, crushed and sifted

Steps:

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.