Cocoa Pebbles Cupcakes
Servings: 24 servings
Ingredients
- 15.25 ounces Chocolate cake mix - 1 box
- 1 cup Cocoa Pebbles Cereal
- 3.5 ounce Chocolate pudding mix - 1 box
- ¾ cup Water
- 1 cup sour cream
- 4 large Egg whites
Frosting Ingredients
- 1½ cups Salted butter - softened
- 1 teaspoon Vanilla extract
- 3 tablespoons Heavy whipping cream
- 1 cup of Cocoa powder
- 4 cups Powdered sugar
- ⅓ cup Cocoa Pebbles Cereal - crushed
Instructions
- Preheat oven to 350 degrees.
- Spray or line a standard muffin tin.
- In a large mixing bowl filled with the cake mix,
- whisk in the pudding mix
- Add in the water, sour cream and eggs.
- Using a hand or stand mixer, mix on medium until well incorporated.
- Fold in ¾ cup of the Cocoa Pebbles.
- Add batter into the muffin tin until each is about 2/3 full
- Sprinkle a bit of the Cocoa Pebbles on top.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool completely before frosting.
Frosting
- In a large mixing bowl or stand mixer,cream the butter, and beat until light and fluffy.
- Mix in the vanilla extract.
- Slowly mix in the powdered sugar 1 cup at a time, while adding in a tablespoon
- of the cream and cocoa powder in between each cup
- Continue to mix for 1 minute or until creamy.
- Fill your prepared piping bag with frosting
- Frost your cupcakes
- Top with a bit of the crushed Cocoa Pebbles
Notes
- Use Piping Bag: For neat, bakery-style frosting swirls.
- Don’t Overmix: Keep the batter fluffy and light by mixing just until combined.
- Add Crunch Last-Minute: Top with crushed cereal right before serving to avoid sogginess.