Sunday, November 16, 2014

Churro Cheesecake Cupcakes

I just got back from a cruise to Mexico where we had a great time and ate lots of amazing food. Anybody know how to make Mayan pumpkin salsa? Or warm chocolate melting cake? I'm serious! Anybody?? No, ok then.. How about some Churro Cheesecake Cupcakes?

These have a secret ingredient, which is also one of my favorite breakfast cereals. Cinnamon Toast Crunch (or the Walmart off-brand which I bought).

For the Cake:
1 white cake mix
1/3 cup oil
1 1/4 cup milk
3 eggs
1 cup crushed Cinnamon Toast Crunch
a dash of cinnamon

Mix it all up, adding the cereal last. Bake the cupcakes at 350. No idea how long (as usual). When they are baked core the centers. Once I cored the cupcakes I decided to put a couple pieces of whole cereal into the bottom of each hole.

For the Filling:
6-8 oz whipped cream cheese (I bought the 12 oz tub)
1 cup powdered sugar
vanilla and cinnamon to taste

Fill the holes in the cupcakes with this mixture. What is left over will go into the frosting.

For the Frosting:
remaining filling
1 stick softened butter
remaining cream cheese (from 12 oz tub)
2 tsp vanilla (more or less to taste)
1 tbsp milk
powdered sugar to reach right consistency
cinnamon to taste

Pipe on cupcakes to cover the filling. Sprinkle with a light dusting of cinnamon over the top. Since these were intended to be Mexican cupcakes I decorated them with Spanish sayings and mustaches. These little conversation bubbles were $5!! I considered making my own but buying them was so much easier!