These M&M Cupcakes are seriously delicious — moist milk chocolate cupcakes topped with a buttercream full of crushed M&Ms. The frosting tastes like a fluffy, candy-packed cloud and is the real star of the show.
These cupcakes actually started as my kid’s idea. He suggested crushing M&Ms into frosting — like a Blizzard — and I loved the idea so much I rushed home to try it. After three test batches to perfect the cake, I nailed a rich milk chocolate cupcake that includes melted milk chocolate in the batter. The frosting, however, is what makes these cupcakes unforgettable.
The first two trials were off, but the third produced the perfect milk chocolate cupcake: tender crumb, deep chocolate flavor from melted milk chocolate, and a balance of brown sugar and sour cream for moisture. But the M&M frosting is the showstopper — a simple buttercream made extraordinary by finely crushed candy pieces.
To make the frosting, cream room-temperature butter until smooth, then slowly add powdered sugar and beat until light and fluffy. Meanwhile, pulse M&Ms in a blender or food processor until they form a coarse dust — my kiddo loved helping with this step. Fold the M&M dust into the buttercream and mix until evenly combined. The result is a sweet, colorful frosting with a subtle chocolate-and-candy crunch.
Pipe or spread the frosting on completely cooled cupcakes. The crushed M&Ms give the buttercream a smooth, speckled appearance and a delightful candy flavor that reminds you of a large, airy M&M.
These cupcakes are easy to make and perfect for parties, birthdays, or any time you want a fun, candy-filled treat. If you prefer a slightly softer frosting, add milk one teaspoon at a time until you reach your desired consistency.
Make the cupcakes for a chocolatey base, then top with the M&M buttercream — people will love the colorful crunch and nostalgic candy flavor.
M&M Cupcakes — a simple, joyful dessert that combines a moist milk chocolate cupcake with an irresistible candy-studded frosting. Make them and enjoy!
M&M Cupcakes
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Description
Makes 15 cupcakes
Ingredients
Scale
Milk Chocolate Cupcakes
- 1/4 cup butter, room temperature
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup milk chocolate chips
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sour cream
- 1/2 cup hot water
M&M Frosting
- 1 cup butter, room temperature
- 3 cups powdered sugar
- 1 cup M&M candies, blended to a coarse dust
Instructions
Cupcakes
- Preheat oven to 350° F.
- Whisk together flour, baking soda, and salt in a bowl; set aside.
- Cream butter and brown sugar in a stand mixer until light, about 1–2 minutes. Add egg and vanilla and mix until smooth.
- Melt the milk chocolate in the microwave or over a double boiler.
- Stir the melted chocolate into the butter mixture.
- Add the flour mixture and sour cream in alternating increments, beginning and ending with the flour mixture.
- Stir until combined.
- Slowly add the hot water and stir until smooth.
- Fill cupcake liners two-thirds full and bake 15–17 minutes, until tops are set and spring back to the touch.
- Cool completely on a wire rack before frosting.
M&M Frosting
- In a blender or food processor, crush M&M candies until they form a coarse dust.
- Beat butter in the bowl of a stand mixer until smooth. Slowly add powdered sugar, then beat at medium speed until light and fluffy.
- Mix in the crushed M&Ms and beat until evenly incorporated.
- Pipe or spread the frosting onto cooled cupcakes.
Notes
If you prefer a softer frosting, add milk 1 teaspoon at a time until you reach the desired consistency.