M&M Frosting

yield: 12-15 CUPCAKES

prep time: 15 MINUTES

cook time: 15-18 MINUTES

INGREDIENTS:

FOR THE CUPCAKES:

  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder (dark chocolate)
  • 1/4 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup brewed coffee (stronger the better)
  • 1/4 cup buttermilk

FOR THE FROSTING:

  • 1/2 cup unsalted butter, softened
  • 2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1-2 Tbsp milk
  • 10 oz package m&m candies

DIRECTIONS:

  1. Preheat oven to 350 degree F.
  2. For the cupcakes, combine flour, cocoa powder, salt, baking soda, and baking powder in a small bowl. Set aside.
  3. Mix brewed coffee with milk in a small measuring cup. Set aside.
  4. In a large mixing bowl, beat butter with sugar for 5 minutes until fluffy. Add in egg. Slowly add in dry ingredients, alternating with coffee mixture (about 3 additions). Beat for 2-3 minutes after final addition, scraping down the sides of the bowl.
  5. Scoop batter into paper lined cupcake tins. Bake for 15-18 minutes. Remove and cool completely on wire rack before adding frosting.
  6. For the frosting, beat butter for 2 minutes. Add in powdered sugar, vanilla and milk and beat on medium high until fluffy, about 4-5 minutes. Fold in candies. Use a large scoop to add frosting to cupcakes! ENJOY.
**I used regular milk chocolate m&m candies. But the baking bits would be a great option too!

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