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M&M Cupcakes with Chocolate Whipped Buttercream

Just in time for back to school, these bright, fun M&M Cupcakes will bring a smile to the faces of young and old alike!

Serves 20     adjust servings

Preparation 30 mins Cook Time 18 mins Total Time 48 mins


  • 1 box vanilla cake mix (I used Duncan Hines French Vanilla)
  • 1/3 cup oil (vegetable, coconut, canola)
  • 3 eggs, room temperature
  • 2/3 cup buttermilk, room temperature
  • 2/3 cup sour cream (or Greek yogurt)
  • 1 teaspoon vanilla extract
  • 3/4 cup M&Ms Minis (NOT the baking bits!)

Chocolate Whipped Buttercream

  • 3/4 cup milk chocolate chips
  • 2 cups confectioners' sugar
  • 1 cup butter, slightly softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons whipping cream
  • 1 tablespoon lemon juice
  • Pinch of salt
  • M&Ms for garnish


  1. Preheat oven to 350 degrees and line cupcake pans with liners (I got 15 large and 14 mini).
  2. Combine oil, eggs, buttermilk, sour cream and vanilla extract In a large bowl and whisk until blended.
  3. Add cake mix and blend until smooth, being careful not to over mix.
  4. Gently fold in M&Ms. Don't worry about the colors running, it adds to the charm of the cupcake.
  5. Fill cupcake liners ¾ full and bake for 16-20 minutes for regular sized, 13-16 minutes for miniature, or until an inserted knife comes out clean. Your times will vary.

Chocolate Whipped Buttercream

  1. Place chocolate chips in a microwave safe bowl, and melt in microwave for 30 seconds at a time, stirring with a spatula until smooth; set aside to cool for 15 minutes.
  2. In a stand mixer fitted with a whisk, cream sugar and butter on medium speed until light and fluffy, about 3 minutes. Scrape sides of bowl.
  3. Add melted chocolate, vanilla and cream, and whip on medium speed for 1 minute more, until incorporated.
  4. Add salt and lemon juice to taste; add more cream if desired, and whip until light and fluffy,
  5. Pipe onto cooled cupcakes and garnish with M&M Minis.


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