Cap'n Crunch Cupcakes with Peanut Butter Marshmallow Frosting

Remember those beautiful cupcakes I made last week? Simple, elegant. Dark and beautiful. These are nothing like that. They're like the wacky cousin of the cupcake family. Speaking of wacky cousins.... just kidding!

My wonderful cousin, who made these merely a week or two before going into labor with her second child (who is totally beautiful, just like the first) recommended that I make these, insisting that they had been a huge hit. (I know, right? I told you she was wonderful).

The Husband was so skeptical his eyebrows nearly jumped off his face. The frosting has peanut butter! I shouted at him, and went for it.

Thank goodness. Because these are so awesome, they'll practically melt your face off.

Your ingredients: Cap'n Crunch cereal, Duncan Hines classic yellow cake milk, eggs, milk, buttermilk, peanut butter, powdered sugar, marshmallow creme, vanilla, butter (and oil, not pictured)

So first, crush up 2 cups of cereal. Crush it up real good, it's going in the batter.

In your mixer, mix the crushed cereal, cake mix, eggs, oil, and buttermilk. Beat it on low for a minute, scrape it all down in there, and then beat it on medium for 2 minutes. Stir in the whole cereal by hand.

Pour it into cupcake liners that look like this, preferably. True Story: I pulled these out of the bag and Husband said, "Oh, pirates, for Cap'n Crunch." And I said, "Uh, yeah! Yeah! For Cap'n Crunch! Not because I'm 7 and just wanted to buy pirate cupcake liners."

Notice that I got a little overzealous pouring filling into a couple of them. DO AS I SAY, NOT AS I DO. Only fill them 2/3 full. Bake for 12-15 minutes. While they're cooling, make the frosting.

Beat the peanut butter, butter, milk, and vanilla together until smooth. Add the powdered sugar slowly, until just mixed. Turn the mixer on medium speed for 2 minutes. Stir in the marshmallow creme by hand. It's flippin' delicious, taste it.

Frost the cupcakes generously- don't skimp on icing, I made that mistake last week. Sprinkle with Cap'n Crunch.

Bask in what an awesome baker you are. You deserve it.

Cap'n Crunch Cupcakes with Peanut Butter Marshmallow Frosting
From Confessions of a Cookbook Queen
For the cupcakes:
4 cups Cap'n Crunch cereal, plus extra for garnish
1 box Duncan Hines Classic Yellow Cake Mix
4 eggs
1 cup buttermilk
1/3 cup oil
For the frosting:
1 cup creamy peanut butter
2 sticks butter, room temperature
4 cups powdered sugar
1 tsp. vanilla
7 oz. marshmallow creme
1/4 cup milk

Preheat oven to 350°. Line your muffin pan with liners.

Finely crush 2 cups of Cap'n Crunch. In a mixer, beat together the crushed cereal, cake mix, eggs, buttermilk, and oil on low speed for 1 minute. Scrape down everything into the bowl and mix it on medium speed for 2 minutes. Fold in the remaining 2 cups of whole cereal into the batter. Fill cupcake liners 2/3 way full, bake for 12-15 minutes, until the tops are springy.

Let the cupcakes cool on a wire rack while you make the frosting.

For the frosting, beat together the peanut butter, butter, milk and vanilla until smooth. Add the powdered sugar a little at a time until just mixed. Mix it on medium speed for 2 minutes, until fluffy. Stir in the marshmallow creme by hand.

Frost cupcakes very generously and garnish with Cap'n Crunch.

Enjoy!