Chocolate Churro Cupcakes with Cinnamon Buttercream

Name: Chocolate Churro Cupcakes with Cinnamon Buttercream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 serving
Ingredients: ⅓ C Chocolate Cheerios™; ½ C milk; ½ C unsalted butter; 1 C sugar; 2 eggs; 1 tsp vanilla extract; 1½ C all-purpose flour; ¼ C cocoa powder; 1 Tbsp ground cinnamon; 1 tsp baking powder; ½ tsp kosher salt; ⅓ C Chocolate Cheerios™; ½ C heavy cream; 1 C unsalted butter; 2 Tbsp light corn syrup; 2 tsp vanilla extract; Pinch of kosher salt; 1 Tbsp cinnamon; 5 C powdered sugar

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12
Course
Dessert

Chocolate Churro Cupcakes with Cinnamon Buttercream

Tyler Rodriguez

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

For the Cupcakes

⅓ C Chocolate Cheerios™
½ C milk
½ C unsalted butter softened
1 C sugar
2 eggs
1 tsp vanilla extract
1½ C all-purpose flour
¼ C cocoa powder
1 Tbsp ground cinnamon
1 tsp baking powder
½ tsp kosher salt

For the Buttercream

⅓ C Chocolate Cheerios™
½ C heavy cream
1 C unsalted butter softened
2 Tbsp light corn syrup
2 tsp vanilla extract
Pinch of kosher salt
1 Tbsp cinnamon
5 C powdered sugar

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Instructions

For the Cupcakes

Preheat oven to 350 degrees. Line a 12 cup muffin tin with liners and set aside. In a liquid measuring cup, combine the Cheerios™ and milk, stir gently and set aside.
In the bowl of a stand mixer, beat together the butter and sugar on medium speed until light, fluffy, and creamy, around 5 minutes. Beat in the eggs, one at a time, until thoroughly combined, then add the vanilla.
In a separate bowl, whisk together the flour, cocoa powder, cinnamon, and salt. Using a fork or small, slotted spoon, carefully remove the cereal from the milk and discard (or eat!).
With the mixer on medium-slow, gradually add ½ of the dry ingredients, then ½ of the milk, alternating until all ingredients are incorporated and a thick batter forms.
Using an ice cream scoop, divide the batter between the 12 muffin cups, filling them about ⅔ full each. Place in oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. All cupcakes to sit in the pan for 5 minutes before removing and allowing to cool completely on a wire rack.

For the Cinnamon Buttercream

In a liquid measuring cup, combine the heavy cream and cereal, stir gently to combine and set aside.
In a large mixing bowl, beat together the butter, light corn syrup, vanilla, kosher salt, and cinnamon until light and fluffy, around 5 minutes.
Using a fork or slotted spoon, remove the cereal from the heavy cream and discard (or eat!). Slowly beat in the powdered sugar in batches, adding the heavy cream as necessary to thin the buttercream. Once the desired consistency is reached, stop beating, and frost the cupcakes. Garnish with extra Chocolate Cheerios™ for a fun, chocolately crunch!