Cocoa Puffs Cupcakes

These moist sour cream chocolate cupcakes are crowned with a tower of rich Cocoa Puffs buttercream! Yum!

CUPCAKES 1 cup all-purpose flour

1/2 cup unsweet- ened cocoa powder

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 eggs

1 cup granulated sugar

1/2 cup sour cream 1/4 cup oil

1 Tbs. vanilla extract

FROSTING 1 cup unsalted butter, at room temperature

2 tsp. vanilla extract

2 cup confectioners’ sugar 1 cup finely ground Cocoa Puffs cereal

1-4 tsp. milk, optional

Additional cereal, optional

● Cupcakes: Preheat oven to 350°F. Line 12 muffin cups with cupcake liners. In medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt; set aside. In large bowl, whisk together eggs, sugar, sour cream, oil and vanilla. Fold in dry ingredients, mixing until just combined. Divide batter evenly among muffin cups. Bake 16-18 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Transfer from pan to rack; cool completely.

● Frosting: Beat butter until creamy. Mix in vanilla on low. Beat in sugar, then add cereal, 1/4 cup at a time. If buttercream is too thick, add 1 tsp. milk at a time until desired consistency is reached. Spoon frosting into pastry bag fitted with large tip. Pipe over cupcakes. Garnish with cereal.

Servings: 12. Cals.: 423. Protein: 4 g. Fat: 23 g. (11 g. saturated). Trans fat: 1 g. Chol.: 76 mg. Carbs.: 53 g. Sodium: 232 mg. Fiber: 2 g. Sugar: 39 g. Kitchen time: 45 minutes. Total time: 2 hours, 45 minutes.