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

Yield: 12 cupcakes

Chocolate M&M's Crispy Cupcakes with Chocolate Frosting

Crispy M&M's Chocolate Cupcakes by

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

Prep Time 15 minutes
Cook Time 20 minutes


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


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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Leave a Comment

Please leave a comment and consider leaving a star rating for the recipe. Your comments make my day!

11 Comments on “Chocolate M&M’S® Crispy Cupcakes with Chocolate Buttercream Frosting”

  1. Kayle (The Cooking Actress) March 5, 2015 @11:30 pm Reply

    yayyy crispy m&m's are back! *claps*

    and these chocolatey!

  2. Jess @ On Sugar Mountain March 6, 2015 @4:30 pm Reply

    These cupcakes are SO freakin' cute, Lisa! M&Ms are one of my favorite candies, and cupcakes are just my favorite. Period. :D

  3. A Taste Of Madness March 6, 2015 @10:19 pm Reply

    These cupcakes look INSANE!! I want some so bad!

  4. Yum Girl March 6, 2015 @11:30 pm Reply

    We are big M&M lovers here and since we love cupcakes too I know these would be gone in about a minute at our house! Thank you for submitting to YG and we hope you will keep submitting!

  5. The Partiologist March 7, 2015 @4:53 pm Reply

    Lisa, these look sink your teeth in delicious!!

  6. Kleanthis August 10, 2018 @10:17 am Reply

    Wow. Those cupcakes are sick. The M&Ms on top make them look as if they were bought from a bakery rather than homemade. Great recipe Lisa.


  1. Sweet 2 Eat Baking | A UK baking food blog with the focus on delicious and easy dessert recipes – featuring cakes, cupcakes, cookies, pies, puddings and much more! Sugar rush guaranteed!
  2. Best Vanilla Cupcakes - Sweet 2 Eat Baking
  3. Profiteroles (Cream Puffs) - Sweet 2 Eat Baking
  4. Chocolate Profiteroles (Cream Puffs) - Sweet 2 Eat Baking
  5. Chocolate M&M Crispy Cupcakes | Yum Goggle