Pulling an all nighter cramming for an exam. Pulling a late shift at work to make a last-minute deadline. Sometimes things come up in our lives and we need a sugar fix to keep us going as long as we can. Forget the calories, the carbs – you can worry about that after everything’s all said and done. We’ve all been there, and if you’re looking for a quick easy breakfast treat to keep you going, I’ve got just the thing.
The first recipe is similar to the one I use for making my Cheerio breakfast bars. As luck would have it, they also can make amazing crunchy cupcakes if you crush them down enough! Growing up anosmiac, I always hated cupcakes because of the plain, simple texture, but these definitely have a more satisfying bite to them while still satisfying a sweet tooth!
-Soup pot, the bigger the better
-Muffin liners (trust me, you’ll want them!)
-5-6 cups of Cheerios (any kind, but I prefer Honey Nut!)
-1 10 oz bag of mini marshmallows
-3 tablespoons butter
- Put the butter in the pot and set it to low heat, making sure it covers the bottom.
- Throw in the bag of marshmallows. Make sure they’re the mini kind – sometimes the jumbo marshmallows won’t dissolve all the way and leave lumps that can turn it from ooey gooey to just messy.
- Stir the marshmallows until they’re completely dissolved and then turn off the heat.
- Add in 5-6 cups of Cheerios and stir until combined.
- Cover your hands with coconut oil or butter (don’t worry, it’s good for the skin!) and grab a handful of Cheerio goo from the pot, stuffing it into the muffin liner.
- Try to keep it as uniform as possible, and keep crushing down each layer as you add them to try to keep it uniform. I usually fill it all the way to the top and try to keep it as level as possible. Be especially careful as you work your way towards the bottom – the pot may still be hot!
How many cupcakes you get depends on how much you fill them, but I usually get between 12-16 depending on how many Cheerios you use.
Now he’s the fun part: adding your toppings. If you have your own recipe for frosting that you like, feel free to use it! You can also make icing or a simple glaze by just mixing powdered sugar and a bit of water together and brushing it over the top. Here’s what I did:
-Mixing bowl/hand mixer
-1/4 cup butter
-2 tablespoons water
-2 cups powdered sugar
-Food dye (optional!)
-Toppings (mini chocolate chips, sprinkles, nuts – the works!)
- Put the butter, water, and powdered sugar in a mixing bowl and beat until combined. If it seems too “loose,” add more powdered sugar. If it seems too stiff, add more water. Adjust until it reaches your desired consistency.
- Add a few drops of dye and mix until it reaches the color that you’re trying to achieve.
- Cover the top of your cupcakes. I usually like to keep mine fairly stiff so that it covers the “holes” made by the Cheerios and covers the uneven texture of the top layer.
- If your cupcakes still seem a bit lumpy on the top, try adding toppings! Mini chocolate chips, nuts, sprinkles, chopped candy bits, or anything that you set your mind to!
- Have fun with it and enjoy!