Bake It in a Cake

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Count Chocula Brownie Bites With Whipped Marshmallow Buttercream

Now that it’s officially Halloween season, some of my favorite cereals have made their way back onto shelves—Count Chocula, Boo Berry, and Franken Berry. And just the other day, my sister said, “Bake Count Chocula into a cake!” I could not let her down. So Sisser, this is for you.

This recipe makes about 34 mini brownie cupcakes. (You can bake them in an average-sized cupcake tin, too, to get about 12-14 brownies. You’ll just need to increase the baking time.)

For the brownies you’ll need:

4 oz. unsweetened chocolate
1 1/2 sticks unsalted butter
2 c. granulated sugar
3 eggs
2 t. vanilla
1 c. flour
1 1/2 cup Count Chocula cereal (I picked out the marshmallows and reserved them to put on top—you can take ‘em out or leave ‘em for the brownies) 

For the buttercream you’ll need:

2 sticks unsalted butter
2 c. powdered sugar
1 7 oz. jar of marshmallow cream
2 t. vanilla 


Pre-heat the oven to 350 degrees (F). 

For the brownie cupcakes, melt the unsweetened chocolate and butter in a microwave safe bowl on high for about 90 seconds. Stir the mixture until it’s creamy and well combined, and all the chocolate chunks are melted. Stir in the sugar, then add the eggs, stirring each in one at a time. Add the vanilla, stir, and then add in the flour, stirring until there aren’t any lumps. Finally, add the Chocula cereal and mix until all the cereal is incorporated and covered with batter. 

Spoon the batter into paper-lined mini cupcake tins. Fill them about 3/4 of the way full (a little more is okay… take a chance).

Bake at 350 degrees (F) for about 24 minutes until the brownies have set and a toothpick inserted into the center of the brownie comes out clean—be careful not to overbake or they’ll be dry.

Let cool, then make the buttercream.

First, whip up the butter for about 30 seconds. Then add in the marshmallow cream, and whip for at least another 30 seconds, until it’s all smooth and incorporated with the butter. Add the vanilla, and then with the mixer on low, add in the powdered sugar, about a 1/2 cup at a time, until the mixture is all combined and fluffy. Taste to make sure you don’t need to add more vanilla or sugar or anything, and then frost the cupcakes with a generous scoop of the buttercream. Then, sprinkle some Count Chocula marshmallows on top!

And since these are cereal, they totally count as breakfast, right?

My cookbook, Bake It in a Cupcake: 50 Treats With a Surprise Inside, is available now at: Amazon.comBarnes & Noble, and!

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