Hidden Crunch Choconana Cupcakes

Watch this video to find out how to make hidden crunch choconana cupcakes Breakfast cereal is taken to the next level with these easy-to-make, healthier cupcakes! The crunchy chocolate centre makes these the absolute BEST party treat

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Full recipe

Makes 12
Hands-on time: 20 minutes
Hands-off time: 30 minutes

INGREDIENTS

For the banana cupcakes:
cup (113g) softened butter
cup castor sugar
3 small bananas
cup milk
1 cups (170g) self-raising flour
tsp bicarbonate of soda
cup (120g) Kellogg's Coco Pops Big 5 Cereal, plus extra for garnish

For the chocolate ganache:
1 cup fresh cream
1 cup (170g) chopped milk chocolate

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

For the banana cupcakes:
1. Preheat the oven to 180C and line a 12-holed muffin tray with muffin liners.
2. In a medium bowl, add the softened butter and castor sugar. Using an electric whisk, beat until light and fluffy. *Chefs Tip: The butter will turn a shade lighter when its ready.
3. Peel and mash 3 bananas (164g). Add the mashed bananas and milk and whisk until the mixture is well combined.
4. Sieve and fold in the self-raising flour and bicarbonate of soda until well mixed through. Gently fold cup of the Kellogg's Coco Pops Big 5 Cereal until just combined, careful not to over mix.
5. Spoon 2 large tablespoons of the batter into the lined holes. Bake the cupcakes for 12-15 minutes or until golden brown and risen. Allow to cool. *Chefs Tip: Use an ice cream scoop to scoop the cupcake batter quick and easily.

For the chocolate ganache:
6. Pour the fresh cream into a microwave-safe jug and heat for 2-3 minutes. Dont allow the mixture to boil. Once heated, gently fold in the chopped chocolate until the mixture melts, thickens and becomes glossy. Place the smooth ganache into the fridge to set for 30-45 minutes.
7. Use an electric whisk to whisk the set ganache for about 3-4 minutes or until light and fluffy. Spoon the ganache into a piping bag with a large star-shaped nozzle and set aside until later.
8. Use a small knife to cut out a 2-3 cm deep circle from the centre of each cupcake. *Chefs Tip: The cut-out pieces can be enjoyed as a chefs treat!
9. Scoop 1 teaspoon of Coco Pops into the holes of each cupcake.
10. Pipe the whipped ganache over each cupcake, covering the filled centre. Garnish each cupcake with a sprinkling of Coco Pops, serve on a platter and ENJOY!

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