The Pioneer Woman Tasty Kitchen
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Cap’n Crunch Cookie Cupcakes with Vanilla Ice Cream

1.00 Mitt(s) 1 Rating(s)1 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 51 vote, average: 1.00 out of 5

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Level: Easy

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Description

Who says you can’t have cereal as dessert? If you love Cap’n Crunch, give these a try.

Ingredients

  • 1-½ cup All-purpose Flour
  • ¾ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup (2 Sticks) Unsalted Butter, Room Temperature
  • ½ cups Sugar
  • ½ cups Packed Light Brown Sugar
  • 3 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Milk
  • 1 cup Cap'n Crunch
  • ½ cups White Chocolate Chips (Optional)
  • ½ quarts Vanilla Ice Cream

Preparation

Preheat oven to 375 degrees. Spray a mini muffin tin with nonstick cooking spray; set aside.

Whisk together flour, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl when needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with the milk, and beating until combined. Stir in Cap’n Crunch cereal and white chocolate chips (if using) by hand.

Fill each cup with batter. Bake, rotating tins halfway through, until pale golden and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer tins to a wire rack to cool completely before removing cupcakes.

Once cupcakes are cool, top each cupcake with a scoop of vanilla ice cream and top with additional Cap’n Crunch cereal. Serve and enjoy!

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Profile photo of sourkraut

sourkraut on 8.9.2010

I wish I could give these a higher rating because I love the concept, but there seems to be something off about this recipe. It calls for a lot of butter and milk but not much flour to compensate, resulting in a very runny batter. The excess butter reared its ugly head while baking as it bubbled like crazy and once cooled there was a thick layer of congealed butter under each cupcake. Yuck! The cupcakes themselves are chewy (in a bad way) and seem saturated. The flavor isn’t bad but it feels like it could use more… something. Vanilla, maybe? I won’t be making these exact cupcakes again but I will experiment with adding cereal to some tried and true recipes to get the same effect.

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