Crisp Rice Cupcakes

These little bits of chocolatey heaven are super easy to make! Perfect for the budding young chef in your family!

The recipe here is an adjusted version of the one found in 500 Cupcakes.

Here’s what you need:

9 oz. chocolate chips

1/4 cup (1/2 stick) butter, softened

5 tbsp. corn syrup

3 cups chocolate crisp rice cereal

Directions:

Place 25-30 mini baking cups on a tray.

Place the chocolate and butter in a microwavable bowl.

Microwave on high for 1-2 minutes, being sure to stir the mixture every 30 seconds. Microwave and stir until melted. (You can also use a double boiler for this if you like)

In a large bowl, combine the melted chocolate, corn syrup, and rice cereal.

It helps to have a little helper 🙂

Drop spoonfuls of the mixture into the baking cups. Refrigerate for 1 hour. Store in an airtight container for up to 5 days.

Enjoy! 🙂

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  • Welcome!

    I inherited my passion for baking from the best baker and teacher I know, my grandmother Elisabeth. Today, I embark on my baking adventures with the help of my trusted sidekick, my sweet daughter Jude. Thanks for stopping by!
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