Can you say delicious?

 This photo and recipe courtesy of Confessions of a Cookbook Queen.

Are you ready for your mouth to water? I hope so, because these cupcakes will do just that. I saw this recipe on a blog I follow and just had to try it out. My husband LOVES Cap'n Crunch cereal and he LOVES peanut butter. They are two of his top favorite foods. Plus he has a major sweet tooth so I figured I really couldn't go wrong with this recipe. We were at the market together while I was buying the ingredients I needed and wouldn't tell him what I was going to make. I just told him it was going to be a delicious surprise just for him. He was thrown by the different ingredients. He thought it was going to be popcorn balls, and to be honest, I'm sure that Cap'n Crunch, Peanut Butter, Marshmallow Popcorn balls would be off the hook. (Another time for sure.) I decided to make them on Saturday so he would have a sweet surprise after a long day of work. And he pretty much loved them. I totally scored some points with this one. So here's the recipe (and some pics of my adventure...)

For the cake batter:

1 box Duncan Hines Classic Yellow cake mix

1 cup buttermilk

4 large eggs

1/3 cup oil

4 cups Cap'n Crunch cereal, plus more for garnish

For the frosting:

2 sticks butter, at room temperature

1 cup peanut butter

1 teaspoon vanilla

1/4 cup milk

4 cups powdered sugar

7 oz jar marshmallow creme

Preheat oven to 350. Line 24 muffin tins with baking cups and set aside.


Using a food processor or a large Ziploc bag and rolling pin, crush 2 cups of the cereal very finely (to a cornmeal consistency)

In the bowl of a mixer, add the cake mix, crushed cereal, buttermilk, eggs, and oil. Beat on low speed about one minute, stopping to scrape down sides of the bowl. Increase speed to medium and beat 2 minutes more.

Fold other 2 cups of uncrushed cereal into the batter. 

Fill liners 2/3 full and bake for 12-15 minutes or until tops spring back when lightly touched. Allow to cool on cooling racks.

*What is that nifty contraption you ask? My sweet mother surprised me with it a while back. It creates the hole for the filling in the cupcake as it bakes. It is pretty rad!

Now time to make the frosting. In the bowl of a stand mixer, beat the 2 sticks of butter, peanut butter, milk, and vanilla on medium low speed until well blended.

Slowly add powdered sugar and beat on low until just barely blended. Increase speed until medium and beat for about 2 minutes, until light and fluffy.

Fold in Marshmallow Creme, not fully combining to allow for a swirl of marshmallow throughout. 

Frost cupcakes generously and add a sprinkle of cereal to the top.

Aren't they so pretty? This frosting seriously rocks. I will be using it again for many things. I liked the cupcakes, but if I were going to make them again I would crush up all of the cereal. The uncrushed pieces just turned chewy and I would of rather done without them while I devoured my cupcake. But even that being said I thought this recipe was fabulous and so did Scotty. He LOVED them. Oh and did I mention that (my little helper) Jaxon totally devoured one as well? He told me (through smiles and mumbling) that it was fantastic.

Happy Baking!