• Preheat oven to 350 degrees. Spray or line a standard muffin tin.
• In a large mixing bowl filled with the cake mix, add in the water, oil, and eggs. Using a hand or stand mixer, mix on medium until well incorporated.
• Fold in ¾ cup of the crushed Cinnamon Toast Crunch Cereal.
• Add batter into the muffin tin until each is about ⅔ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

Frosting Preparation

• In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy. Mix in the vanilla extract and salt.
• Slowly mix in the powdered sugar, 1 cup at a time, while adding in a tablespoon of the cream in between each cup. Continue to mix for 1 minute or until creamy.
• Fill your prepared piping bag with frosting. Frost cupcakes.

Caramel Drizzle

• In a small bowl, add the cinnamon chips and milk. Heat at 50% power for 25 seconds. Stir. If the chips are not completely melted, repeat.
• Drizzle mixture over the frosted cupcakes. Top with a bit of the crushed Cinnamon Toast Crunch Cereal. Enjoy!