Filed Under: 30 minutes or more, Chocolate, Food, Recipe, snack

White Chocolate Rice Krispies Cupcakes

A twist on an all-time favourite recipe, these yummy Rice Krispies cupcakes are topped with white chocolate and your choice of sprinkles. Try adding chocolate-covered sunflower seeds or mini M&Ms to switch things up a bit.

July 10th, 2014

By Eshun Mott

Makes 20
Prep Time
Prep time: 20 minutes + cooling
  • 2 tbsp unsalted butter
  • 15 large marshmallows (or 31/2 oz)
  • 1/4 cup (1 1/2 oz) finely chopped white chocolate
  • pinch of salt
  • 2 cups Rice Krispies cereal
  1. Lightly butter 20 mini muffin wells. Set aside.

  2. Melt 2 tbsp unsalted butter in a large pot over medium-low heat. Add 3 ½ oz (15 large) marshmallows and cook, stirring for 1–2 minutes or until marshmallows are almost completely melted.

  3. Add 1 ½ oz (about ¼ cup) finely chopped white chocolate and salt and stir until melted and combined.

  4. Remove from heat and stir in 2 cups Rice Krispies cereal to coat.

  5. Using 2 spoons and buttered fingertips, scoop mixture into prepared pan and press down to compact into 20 mini-cupcake-shaped mounds.

  6. Let stand 20 minutes to firm up.

  7. To make the Topping, melt 1 tbsp butter in a small pot over low heat.

  8. Add 1 ½ oz (about ¼ cup) finely chopped white chocolate and stir until melted and well combined. Remove from heat.

  9. Brush melted chocolate over tops of each treat, let stand for a few minutes to begin to set and then press on ½ cup candy-covered sunflower seeds or mini M&Ms.

White Chocolate Rice Krispies Cupcakes
Photography by John Cullen

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