Rice Krispie Treat Cupcake

To prepare Rice Krispie nest, microwave honey and Nutella together for 30 seconds in a medium-size bowl.

Stir to make sure they are thoroughly combined. If not, continue to microwave for 10 seconds at a time and stir until they are.

Mix Rice Krispies into the bowl and stir, coasting all of the Rice Krispies with the Nutella mixture.

Press it into a well-greased standard-sized muffin tin, making sure that it goes up the sides of each depression. Refrigerate for at least 3 hours.

To prepare mini muffin, preheat oven to 375 F. Grease a mini muffin tin or line it with muffin liners.

In a large bowl, sift flour, baking powder, baking soda and salt. Mix well. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add the egg until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla extract, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula as necessary, until just blended.

Divide batter evenly among the prepared muffin cups. Transfer muffin tin to oven and bake for 10 to 12 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

Remove muffin liners if you used them, and place one mini cupcake into each Rice Krispie nest. If the mini cupcake is taller than the nest, gently press on the top of the cupcake to flatten it a bit. Remove the whole nest from the tin.

To finish with the topping, microwave Nutella for 8 to 10 seconds for easy spreading. Gently smear about one tablespoon of Nutella on top of each treat. Top with color sprinkles to garnish.