Why recepie famous for?
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!
Ingredients
1 box vanilla cake mix I used Duncan Hines French Vanilla
1/3 cup oil vegetable, coconut, canola
3 eggs room temperature
2/3 cup buttermilk room temperature
2/3 cup sour cream or Greek yogurt
1 teaspoon vanilla extract
3/4 cup M&Ms Minis NOT the baking bits!
Chocolate Whipped Buttercream
3/4 cup milk chocolate chips
2 cups confectioners' sugar
1 cup butter slightly softened
1 teaspoon vanilla extract
2 tablespoons whipping cream
1 tablespoon lemon juice
Pinch of salt
M&Ms for garnish
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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.
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