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I feel bad for all the other donuts in the world. How can they ever compete after this? I’m sorry, Every Other Donut. You had a good run.
What makes these donuts so special? Well, obviously, the Count Chocula – you thought I could go wrong with a box of Count Chocula? – but I really gotta hand it to the cereal milk.
“Cereal milk?” you humans probably just yelped in surprise. “What do you mean by that, and how can I consume some immediately???”
These donuts have both cereal milk AND soggy cereal, which means you make yourself a bowl of cereal, but instead of eating it, you put it in donut batter. Vhat a treat! (Hahaha, get it? It’s a vampire joke? Count Chocula? No?)
The very best part is that the soggy cereal remains soft, even after baking. Together with the cereal milk, it gives a subtle Count Chocolate flavor and the texture it creates leaves you VANTing more! (See what I did there? I know, stop it, I’m too much.)
Top these off with a thick layer of chocolate buttercream and a hearty handful of Count Chocula cereal and you’ve just made the best donuts ever.
General Mills graciously sent me a box of each of their Halloween Cereals, including Count Chocula, Boo Berry, Frankenberry, and the re-release of Yummy Mummy and Frute Brute for the first time in 20 years! Make sure to grab a box (or two… or five…) before they’re gone VORever! (Okay, that one didn’t really work out as well.)
Count Chocula Donuts
makes 16 donuts
adapted from my Chai Tea Donuts
1 cup milk
1 cup Count Chocula cereal (plus more for decorating the tops)
2 cups all-purpose flour
3/4 cups granulated sugar
2 tsp baking powder
1 tsp salt
1 tsp vanilla
1 tbsp unsalted butter, melted
1. Preheat oven to 325 degrees. Lightly grease a donut pan and set aside.
2. In a small bowl, combine milk and Count Chocula cereal. Stir until the cereal is completely soaked – we want the cereal to get nice and soggy. Let it soak for about 5 minutes, or until the cereal is soggy and the milk has turned light brown.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in eggs, vanilla, melted butter, and the entire contents of the cereal/milk mixture. Carefully mix together until just combined.
4. Fill donut cavities 2/3 of the way full. Bake for 8-10 minutes, or until the donuts spring back when lightly presses. Transfer to a wire rack and let cool completely before frosting.
from Savory Sweet Life
1/2 cup (1 stick) unsalted butter, softened
1-3/4 cup powdered sugar
1/4 cup cocoa
1/4 tsp salt
1 tsp vanilla extract
2 tbsp milk
1. Cream butter and powdered sugar together until smooth and creamy. Stir in cocoa powder and salt, and then add vanilla and milk. Using an offset spatula, frost the tops of the cooled donuts and completely cover in Count Chocula cereal.