These M&M Cupcakes have a chocolate cupcake filled with M&Ms, chocolate buttercream and are decorated with more M&Ms.
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Chocolate Cupcake
M&Ms are just chocolatey goodness, so I had to make these cupcakes chocolatey to match the sweets.
Whenever I make a chocolate cake, I always use light brown sugar instead of caster sugar, both work perfectly in this recipe. I just find that the light brown sugar makes the cupcakes a bit fudgier.
Related Recipes
When it comes to making the cupcake, you can use either unsalted butter or a baking spread like Stork.
I always start by creaming together the butter and sugar until it is lovely and creamy before adding in the remaining ingredients.
Whenever I am making chocolate cakes or cupcakes, I always remove part of the self-raising flour and replace it with cocoa powder. However, I still find that sometimes chocolate cupcakes can be slightly dry. To combat this, I add in the whole milk.
M&Ms
M&M’s are one of my absolute favourite chocolates and I already have a few M&M recipes on my blog including my M&M Millionaire Shortbread and M&M Pinata Cake.
These M&M Cupcakes have been on my blog for such a long time, and I really thought it was time to give the recipe and photos a bit of an update.
A change to these cupcakes is that I have added M&Ms to the cupcake batter. When they are baked, and you bite into them you will get a delicious chunk of chocolatey M&M.
Baking Cups
Whenever I make cupcakes, I always use these Baking Cups. I absolutely adore them, they come in so many different colours and designs. Another thing that I love about them is that they hold their own shape. When you bake them you can pop them straight onto a flat oven tray rather than into a muffin tray.
Baking
These cupcakes take around 15-20 minutes to bake depending on your oven. There are a few ways to tell when the cupcakes are baked. The first is to press gently down on the top of the cupcakes. If it springs back to its original shape when you remove your finger then the cupcakes are baked.
If you end up with a finger-shaped dent in the top of your cupcake (don’t worry, we can cover that with buttercream) pop them back into the oven for 3-4 minutes and repeat.
Another way to check if the cupcakes are baked is to test them with a cupcake tester or skewer. If the tester or skewer comes out clean, then the cupcakes are baked. If there is still cupcake batter on the tester/skewer then pop the cupcakes into the oven for 3-4 minutes and repeat.
Leave the cupcakes to cool for around 15-20 minutes in the muffin tray, before transferring them to a wire rack to cool fully.
Chocolate Buttercream
The cupcakes need to be fully cooled before you can decorate them with buttercream, otherwise, the buttercream will just melt.
I made the buttercream chocolate flavoured to match the cupcakes. When you are making the buttercream you MUST use unsalted butter. Using something else like a baking spread will just give you a buttercream soup.
I piped the buttercream onto the top of the cupcakes using my favourite 1M Piping Tip and these piping bags.
Updated
This recipe has been on my blog for such a long time and I have updated it in January 2024. I have made a couple of changes, instead of making the chocolate cupcakes and then cutting out the centre and filling them with M&Ms I have just added M&Ms to the cupcake batter.
Another change is I made the buttercream chocolate flavoured by adding in cocoa powder. In the original recipe I used M&M spread (similar to a Biscoff spread or Cadbury spread) but this is no longer available.
Alternatives
If you want to you can leave the M&Ms out of the cupcake batter.
You could remove the centre of the cupcake using a cupcake corer and fill the gap in the centre with M&Ms.
You could also leave out the cocoa powder and make these vanilla-flavoured. Just replace the cocoa powder with self-raising flour in the cupcake and icing sugar in the buttercream.
Equipment
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M&M Cupcakes
Ingredients
For the M&M Cupcakes
- 150 g Unsalted Butter or Baking Spread
- 150 g Light Brown Sugar
- 100 g Self-Raising Flour
- 50 g Cocoa Powder
- 3 Large Eggs
- 1 tsp Baking Powder
- 25 ml Whole Milk
- 100 g M&Ms
For the Chocolate Buttercream
- 200 g Unsalted Butter
- 350 g Icing Sugar
- 50 g Cocoa Powder
- 3-4 tbsp Whole Milk (optional)
- M&Ms
Instructions
To Make the M&M Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the butter and sugar until light and fluffy
- Add in the remaining ingredients and whisk until they are all combined.
- Split the mixture into the cupcake liners. Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
- Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.
To Make the Chocolate Buttercream
- Beat the butter for 5-10 minutes until it is soft and supple.
- Add in the icing sugar and cocoa powder and beat until all the ingredients are incorporated.
- If the buttercream is too thick add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
- Put the buttercream into a piping bag and pipe it on top of the cupcakes
- Decorate with M&Ms and enjoy!
Notes
- These M&M Cupcakes will last for 3+ days in an airtight container.
Mmm, these look so good! My boyfriend loves M&Ms, so I’ll have to give these a try at some point.
Thank you! I hope you enjoy!
Yum! These look so tasty. I love cupcakes with buttercream and my partner loves M&M’s – I’ll have to make these! Thanks for sharing x
Leanne | Latte Leanne
Thank you! I hope you enjoy!
These look delicious!
Thank you!
That these are actually stuffed, yes stuffed, with M&M”s is making me drool! How can I not have thought of such a simply delicious trick before?
Thanks for sharing!
Thank you!
Yum!!! Thanks for sharing 👍🤤
These look amazing! Going to check out your strawberry and chocolate cupcakes as well, that combo makes my heart sing.
Oh wow these look amazing, definitely have to give this recipe a go!!x
Yum yum yum!!!!
Thank you!