Hi guys! Man, I love Pinterest. This is what happened today: 1) I got hungry. 2) We had no food. 3) I got on Pinterest. 4) I did something out of the ordinary. I baked. On my own! I AM SO PROUD! Just look at these delicious cupcakes!!

So, first, creds to The Pinning Mama, who I first found the original recipe from (via Pinterest, of course.) She calls them ‘muffins,’ but they’re so sweet and made more of cupcake ingredients, they just don’t have frosting, they have chocolate cereal. 😉 Her recipe called for fruity pebbles, but I noticed the cereal she used was the same flaky-kind of chocolate cereal I had. So I substituted the fruity pebbles for the chocolate cereal. (I used the Mom’s Best Cereals ‘Crispy Cocoa Rice,’ but you can use any cereal like this one. =) )

Ingredients:

2 cups all purpose flour
3 tsp. baking powder
1/2 tsp salt
1/4 cup butter, softened
1/2 cup sugar
1 cup milk
1 cup chocolate cereal

Directions:

Okay, peoples, grab your spatula! (Or spoon. I don’t think you need a spatula for this recipe.)

1. Mix the flour, baking powder, and salt in one bowl.
2. Then mix the butter and sugar together in a seperate bowl until it’s a creamy, frosting-like consistency.
3. Mix the two bowls together and add the milk a little bit at a time, stirring it all in. (Make sure there aren’t any clumps!)
4. Then dump in the cereal and keep stirring until the cereal is evenly distributed into the mixture. (At this point, go ahead and preheat your oven to 400 degrees.)
5. Grease a 12-cup cupcake tin and fill each cup half way with the batter. (If you don’t have baking spray, drizzle a little grape seed or vegetable oil in each tin.)
6. Bake for about 15 minutes or until you can poke a fork or toothpick in one and it comes out clean. =)

The recipe is so simple, isn’t it? It probably took me less than 20 minutes to prepare the recipe and then only 15 for the cupcakes to bake.

One quick tip my mom told me once is if you don’t have baking spray, I used a teaspoon measuring cup and drizzled a little grape seed oil (you could also use vegetable oil), on the pan, and rubbed it around the edges so the cupcakes would come out easier. (I think it works better than baking spray, actually!)

One thing I will definitely do differently next time is add a little more milk or butter. I think they were a little bit dry, so I’ll try and experiment with the recipe a bit more next time. Also, I ended up keeping them in the oven a few minutes longer than I originally did, but 15 minutes was just the right amount of time!

Let me know if you end up making this recipe, and if you do, if it was mmm-to-the-max or mmm-that’s-just-okay. 😀

Also – do you like me posting recipes on For the Bookish? Let me know in the comments below!

xx, Emily