Ingredients
1 c. all-purpose flour
1 c. granulated sugar
6 tbsp. unsweetened dark cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1 large egg
1/3 c. water, room temperature
6 tbsp. whole milk
1/4 c. canola oil
1 tsp. pure vanilla extract
3/4 c. Marshmallow Fruity PEBBLES™ cereal
1 c. butter (2 sticks), softened
3 c. powdered sugar
2 tsp. pure vanilla extract
Kosher salt
1/4 c. gold sprinkles
Preparation
Step 1Preheat oven to 350°. Line one cupcake pan with liners. Step 2In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add in egg, water, milk, oil, and vanilla and whisk until well combined. Scoop batter into prepared cupcake pan, filling each halfway. Step 3Bake for 20 to 22 minutes, or until a toothpick inserted in center of cupcake comes out clean. Step 4Transfer to a wire rack and let cool completely before frosting.Step 5Meanwhile, make frosting: In a large bowl, using a hand mixer, beat butter, powdered sugar, vanilla, and a large pinch of salt until creamy. Transfer frosting to a pastry bag fitted with a large star tip. Step 6Use a melon baller or teaspoon to scoop out the center of each cupcake. Fill center with Marshmallow Fruity PEBBLES cereal, pressing gently to pack in. Step 7Pipe frosting on top of filled cupcakes and garnish with gold sprinkles.
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