Sunday, November 22, 2015

Muddy Buddies {Puppy Chow} Cupcakes

Muddy Buddies or Puppy Chow, as some people call it, is a holiday sweet treat
tradition in our house.  We make it every year around the holidays.

Chex Cereal Muddy Buddies

This year I thought I would take our Buddy Muddies to another level by combining them 
with chocolate cupcakes and peanut butter buttercream frosting.  Muddy Buddies cupcakes!
I can't believe I haven't thought of this before!

First I made a batch of muddy buddies using the recipe on the back of a Rice Chex cereal
box.  You can find it here.  Next I made chocolate cupcakes using my brand new 
OXO Illuminating Digital Hand Mixer.  I never really gave much thought to my hand 
mixer until I used this one.  The OXO mixer has an illuminating headlight which allows 
you to easily monitor the batter consistency and it remains lit while the mixer is on.  
What a cool feature!

OXO Hand Mixer

The OXO Illuminating hand mixer includes a set of balloon shaped beaters to mix everything 
from egg whites to cookie batter.  It also comes with a set of dough hooks for thicker batter.  

OXO Hand Mixer

The cord swivels and snaps into either side of the mixer to stay out of your way if you're a
lefty or a righty - they thought of everything! The mixing action is so smooth compared to
my old model. It mixed my cupcake batter just right.

Chex Muddy Buddies Cupcakes

I loved how these cupcakes turned out.  Very festive for the holidays!

Muddy Buddies Cupcakes

You can't go wrong with a combination of chocolate and peanut butter and the crunchiness 
of the muddy buddies adds just the right touch. Muddy Buddies cupcakes for the win!

Muddy Buddies Cupcakes

1 box Devil's Food chocolate cake mix
4 large eggs
1 C buttermilk
1/3 C canola oil

Preheat oven to 350 degrees.  Line a cupcake pan with paper liners.
Sift cake mix into a large mixing bowl.  Add eggs, buttermilk and oil
to the bowl.  Using a hand mixer mix until ingredients until combined.
Using a large cookie scoop, fill liners 2/3 full.  Bake for 18 - 20 minutes
or until done.  Cool in the pan for a few minutes before removing to
a cooling rack.

Peanut Butter Buttercream Frosting

2 sticks unsalted butter, at room temperature
2/3 C creamy peanut butter
4 C confectioners sugar, sifted
1 1/2 tsp. vanilla extract
2 T heavy cream

In the bowl of a stand mixer add butter and peanut butter.  Beat on 
medium speed for about one minute.  With the mixer on low speed, gradually 
add confectioners sugar one cup at a time.  Add vanilla and heavy cream.
Increase speed to medium high and whip until light and fluffy, about 4-5

Frost cooled cupcakes.  Top with chocolate coated candies and muddy
buddies.  Sprinkle with confectioners sugar if desired.

Makes 24 cupcakes.

Disclosure:  I was provided an OXO hand mixer for review.  As always, all
opinions are my own.

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