– 1 yellow cake mix – 1 cup Cinnamon Toast Crunch Cereal – ¾ cup water – 1/3 cup cooking oil – 4 large eggs
– 1 ½ cups salted butter – 1 teaspoon vanilla extract – ½ teaspoon salt – 3 tablespoons heavy whipping cream – 4 cups powdered sugar – 1/3 cup Cinnamon Toast Crunch Cereal
– 1/3 cup Hershey’s Cinnamon Chips – ½ tablespoon milk
Preheat oven to 350 degrees. Spray or line a standard muffin tin.
In a large mixing bowl filled with the cake mix, add in the water, oil, and eggs. Using a hand or stand mixer, mix on medium until well incorporated.
Fold in ¾ cup of the crushed Cinnamon Toast Crunch Cereal.
ADD CINNAMON CEREAL
Add batter into the muffin tin until each is about 2/3 full. Bake and allow to cool completely before frosting.
In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy. Mix in the vanilla extract and salt.
Slowly mix in the powdered sugar, 1 cup at a time, while adding in a tablespoon of the cream in between each cup. Continue to mix for 1 minute or until creamy.
Fill your prepared piping bag with frosting. Frost your cupcakes.
In a small bowl, add the cinnamon chips and milk. Heat at 50% power for 25 seconds. Stir. If the chips are not completely melted, repeat.
Drizzle mixture over the frosted cupcakes. Top with a bit of the crushed Cinnamon Toast Crunch Cereal.
Serve and enjoy.
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