Friday Family Movie Nights are no joke around here. My kids start planning for it days ahead of time. While it is fun to watch a movie as a family, I think they really enjoy it because they get special treats. On Friday after school we make our way to the store where the kids get to pick out a candy to enjoy while watching the movie. I usually have a special treat from the blog too, but they seem to prefer to purchase their own prepackaged goodies. Go Figure.
Last weekend, I surprised the family with something new. Crunchkins™ are dessert-flavored poppers with a creamy coating and a light crunchy in three delectable flavors: Birthday Cake, Fudge Brownie and Glazed Donut. Considering that these are all of our favorite flavors, I knew they would be a hit. After testing each one out, we were split between the birthday cake and the glazed donut. I couldn’t help but feel like they were something out of “Charlie and the Chocolate Factory.” So much so, that we actually decided on watching that movie while eating these.
We really enjoyed the crunch and I thought it would be the perfect addition to a chocolate cupcake. My husband almost always requests chocolate cake as his treat on Friday nights, so it was nice to change them up a bit with Crunchkins™. They also are cute decorations to the cupcakes. Next time, I may even add them into the cupcakes for a burst of flavor and crunch!
Whenever my kids go over to someone’s house for a sleepover, I also send them with a little “Thank You” gift to the parents. It usually consists of movie night treats. I can’t wait to stock up on bags of Crunchkins™ to include in our little gifts! You can find these bags at your local Walmart at checkout, so make sure to pick up one the next time you are out.
- 1 3/4 cups all purpose flour
- 2 cups granulated white sugar
- 3/4 cup unsweetened Special Dark cocoa powder (or regular cocoa powder)
- 1 1/2 tsp baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup butter , melted
- 1 tbsp vanilla extract
- 1 cup strong coffee
- 4 oz . semi-sweet chocolate chips
- 3 cups confectioners’ sugar
- 1 stick (8 tablespoons) unsalted butter
- 3 Tbs . heavy cream
- 1 tsp . vanilla extract
- 1/8 tsp . salt
- Sprinkles and Crunchkins™ brand dessert poppers for decoration
Preheat oven to 350 degrees. Line 2 muffin pans with cupcake liners.
In the bowl of your mixer, combine all dry ingredients.
Add eggs, buttermilk, melted butter and vanilla and mix on low until combined.
With a wooden spoon, stir in coffee. Batter will be runny.
Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a knife is inserted and comes out clean.
Melt the chocolate in a double boiler, constantly stirring with a wooden spoon to avoid burning. Stir until the chocolate is melted and smooth.
Let cool to room temperature. In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, cream, the vanilla and salt and beat on low speed until combined, about 1 minute.
Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low.
Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more. If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 2 cups.
Frost cupcakes and garnish with sprinkles.
I was selected for this opportunity by Crunchkins™ as a member of Clever Girls but the content and opinions expressed here are all my own.