Chocolate M&M’S® Crispy Cupcakes with Chocolate Buttercream Frosting

Chocolate M&M's Crispy Cupcakes with Chocolate Frosting

Yield: 12 cupcakes

Prep Time:15 minutes

Cook Time:20 minutes

M&M’S®Crispy baked right into a light, fluffy and decadent chocolate cupcake. Topped with chocolate frosting, and garnished with M&M’S®.

Ingredients:

Chocolate M&M’S® Crispy Cupcakes

  • 125g (½ cup + 1tbsp) unsalted butter, softened
  • 140g (⅔ cup) light brown sugar
  • 100g (¾ cup) self-raising (self-rising) flour, sifted
  • 50g (½ cup) cocoa powder, sifted
  • 1 tsp baking powder
  • ¼ tsp instant espresso powder
  • 3 eggs
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2x share size (5oz/141g) bags of M&M’S® Crispy, divided

Chocolate Frosting

  • 170g (¾ cup) unsalted butter, softened
  • 2-4 tbsp milk
  • 2 heaped tbsp cocoa powder, sifted
  • 450g (3¼ cups) icing (confectioners') sugar, sifted

Directions:

Chocolate M&M’S® Crispy Cupcakes

  1. Preheat the oven to 180°C/350&deg'F/Gas Mark 4, and line a muffin tin with paper cases. Set aside.
  2. Cream the butter and sugar until light, pale and fluffy. In another bowl, sift the flour, cocoa powder, baking powder, and espresso powder.
  3. Add the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of the flour mixture. Add the milk and vanilla.
  4. Slowly add the flour mixture on low and mix until just incorporated.
  5. Gently fold one pack of the M&M’S Crispy into the batter.
  6. Spoon or scoop the batter into the muffin tin and bake for around 18-30 minutes, or until a toothpick inserted comes out clean.
  7. Allow to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.

Chocolate Frosting

  1. Beat the butter with some of the icing sugar, the gradually add the icing sugar and cocoa powder until combined.
  2. If the frosting is a little too stiff, add 2-4 tablespoons of milk to the consistency required.
  3. Add the frosting to a piping bag fitted with an open star nozzle (I used a Wilton 1M), and pipe around the outer edge only, twice. This will create a well for the M&M's.
  4. Carefully add some M&M's in the middle of the frosting, eyeballing the amount needed.
  5. Repeat with the remaining cupcakes, then allow the frosting to set before serving.

Cupcake recipe adapted from my Campfire Cupcakes.