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!
Course Dessert
Cuisine American
Keyword m&m cupcakes, mnm cupcakes
Prep Time 30 minutesminutes
Cook Time 18 minutesminutes
Total Time 48 minutesminutes
Servings 20
Calories 342kcal
Author Erica
Ingredients
1box vanilla cake mixI used Duncan Hines French Vanilla
⅓cupoilvegetable, coconut, canola
3eggsroom temperature
⅔cupbuttermilkroom temperature
⅔cupsour creamor Greek yogurt
1teaspoonvanilla extract
¾cupM&Ms MinisNOT the baking bits!
Chocolate Whipped Buttercream
¾cupmilk chocolate chips
2cupsconfectioners' sugar
1cupbutterslightly softened
1teaspoonvanilla extract
2tablespoonswhipping cream
1tablespoonlemon juice
Pinch of salt
M&Ms for garnish
Instructions
Preheat oven to 350 degrees and line cupcake pans with liners (I got 15 large and 14 mini).
Combine oil, eggs, buttermilk, sour cream and vanilla extract In a large bowl and whisk until blended.
Add cake mix and blend until smooth, being careful not to over mix.
Gently fold in M&Ms. Don't worry about the colors running, it adds to the charm of the cupcake.
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 ButtercreamPlace 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.
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.
Add melted chocolate, vanilla and cream, and whip on medium speed for 1 minute more, until incorporated.
Add salt and lemon juice to taste; add more cream if desired, and whip until light and fluffy,
Pipe onto cooled cupcakes and garnish with M&M Minis.