M&M Cupcakes

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Is there anyone who doesn’t love an M&M?  Is there?  Such a great way to get a dose of chocolate without it melting in your hands.  Genius, pure genius.  Lemon Sugar calls these M&M Cupcakes, likely because of the topping.  Otherwise, there is dark chocolate cake topped with marshmallow frosting dipped in a dark chocolate ganache.  Even without the mini M&M’s on top, these cupcakes would be pretty darn splendid!

M&M Cupcakes

Makes about 24 cupcakes

Cupcake Ingredients:

2 cups sugar

1 and 3/4 cups all-purpose flour

3/4 cup cocoa

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Dipping Ganache Ingredients:

8oz bittersweet chocolate squares

Marshmallow Frosting Ingredients:

5 egg whites

1 and 1/2 cups white/granulated sugar

1 teaspoon vanilla extract

1 bag mini M&M’s


  1. Preheat oven to 350 degrees (F) and prepare two cupcake tins with cupcake papers.
  2. In a large bowl, combine flour, cocoa powder, sugar, baking soda, baking powder and salt.
  3. Use a whisk to stir together.
  4. Add the oil, eggs, milk and vanilla.
  5. With a hand mixer, beat on medium speed for one minute.
  6. Add the boiling water and beat for another 20-30 seconds.
  7. The batter will be thin.
  8. Evenly divide batter between cupcake tins, and bake for 18-22 minutes, or until a cake tester comes out clean.
  9. Cool on a wire rack.
Dipping Ganache:
  1. In a microwave safe bowl, heat chocolate according to directions on package.
  2. I heated mine for one minute, then used a fork to stir until chocolate was completely melted and smooth.
  3. Allow to cool while you prepare the marshmallow frosting.
Marshmallow Frosting:
  1. In a double boiler over medium heat (or a glass bowl over simmering water), whisk to combine egg whites and sugar.
  2. Continue to whisk until the sugar dissolves completely, which you can determine by feeling the mixture between your fingers. This usually takes 4-5 minutes.
  3. You don’t have to whisk continuously, just frequently to prevent the eggs from “cooking” on the side of your pan.
  4. Once the mixture is smooth and the sugar is dissolved, pour into the bowl of a stand mixer fitted with the whisk attachment.
  5. Beat on medium speed for 7-10 minutes, or until the mixture is thickened and beginning to pull away from the sides of the bowl in sticky strings.
  6. Add the vanilla, and beat just to combine.
  7. Place the frosting in a large piping bag fitted with a large round tip.
  1. Pipe a small mound of frosting on to each cupcake. If necessary, allow the frosting to sit in the refrigerator for 10 minutes to set. (I didn’t need to do this, my frosting was stiff enough.)
  2. Carefully dip each cupcake into the chocolate to just cover the frosting mound.
  3. Place in refrigerator for 15-20 minutes to set chocolate.
  4. Using the remaining frosting, pipe a small mound on to the chocolate, and immediately sprinkle with mini M&M’s.




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