Fall Daisy Mini Cupcakes with M&M’s Recipe

If you’re craving a bite-sized treat that’s both adorable and absolutely delicious, you’re going to fall head over heels for my Fall Daisy Mini Cupcakes with M&M’s Recipe. These little cupcakes are bursting with rich chocolate flavor, topped with smooth, creamy buttercream, and decorated with festive M&M’s arranged in the cutest daisy pattern you’ve ever seen. I promise, these mini delights will become your go-to for autumn parties, school snacks, or just cozying up with a warm cup of coffee.

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Ingredients You’ll Need

The magic of this Fall Daisy Mini Cupcakes with M&M’s Recipe comes from simple, quality ingredients that work in harmony. You’ll want to grab chocolate cupcakes that are moist and tender, plus a luscious chocolate buttercream to top them off. The real showstopper? The colorful M&M’s that crown these cuties!

• Chocolate Cupcake Base: Use your favorite chocolate cupcake recipe or mix; I like using a rich, moist base to complement the buttercream perfectly.
• Chocolate Buttercream: Smooth, creamy, and with just the right sweetness — this frosting ties everything together and holds the M&M’s in place.
• M&M’s Fall Harvest Milk Chocolate Candies: These festive colors add a beautiful autumnal touch and a satisfying crunch.
• M&M’s Milk Chocolate Candies (Regular): The classic candy makes the daisy center pop with shiny, vibrant color.

Variations

I love mixing things up with this recipe because the mini cupcakes are so versatile. Once you get the basics down, feel free to personalize the colors or even the flavor combinations — your options are nearly endless and super fun to experiment with!

• Flavor Swap: I once swapped out the chocolate cupcake base for red velvet cupcakes and used cream cheese frosting — it was a big hit at a birthday party!
• Nutty Twist: Adding a sprinkle of chopped toasted pecans or walnuts around the M&M petals adds a lovely crunch and depth.
• Allergy-Friendly: You can use dairy-free chocolate or frosting options to make these cupcakes friendlier for dietary restrictions without losing flavor.
• Seasonal Colors: For holidays other than fall, swap the M&M’s colors to match, like reds and greens for Christmas or pastels for spring.

How to Make Fall Daisy Mini Cupcakes with M&M’s Recipe

Step 1: Prepare Your Chocolate Cupcakes

You’ll want your chocolate cupcakes baked and completely cooled before decorating. Warm cupcakes can make the buttercream melt, and that’s not the look we’re going for! I like to bake mini cupcakes in a mini muffin pan for perfectly bite-sized treats that everyone loves.

Step 2: Pipe on the Chocolate Buttercream

Grab a disposable pastry bag fitted with a 2A round decorating tip—or just use a knife, offset spatula, or even the corner of a plastic sandwich bag snipped off—and pipe a small blob of chocolate buttercream onto the top center of each cupcake. This blob should be generous enough to hold your M&M flower firmly in place, but not so large that it overwhelms the cupcake.

Step 3: Create the M&M Daisy

Now for the fun part! Gently press one M&M’s Milk Chocolate Candy right into the center of the frosting blob. Around it, arrange six of the M&M’s Fall Harvest candies like flower petals. It’s simple, but the effect is absolutely charming and festive. My family goes crazy for the way it looks!

Step 4: Serve and Enjoy!

These mini cupcakes are best enjoyed fresh, but if you need to wait a bit, keep them covered tightly so they stay moist and the frosting stays soft.

How to Serve Fall Daisy Mini Cupcakes with M&M’s Recipe

Garnishes

I like to keep it simple here—just the M&M daisies do the job beautifully. But I’ve also sprinkled a tiny dusting of edible gold glitter or a light pinch of chopped toasted pecans around the edges for extra wow factor during parties.

Side Dishes

These mini cupcakes pair perfectly with a warm apple cider or a creamy pumpkin latte for a full fall vibe. I’ve also served them alongside spiced nuts or a light fruit salad for a balanced sweet spread.

Creative Ways to Present

For holiday or classroom parties, I’ve arranged these cupcakes on leaf-shaped serving platters or nestled them into small paper flower baskets for a garden-inspired display. It makes the dessert table pop — and the kids (and adults!) absolutely adore it.

Make Ahead and Storage

Storing Leftovers

I store leftover Fall Daisy Mini Cupcakes in an airtight container in the fridge to keep the buttercream fresh and prevent the M&M’s from melting or getting sticky. They stay good for 2-3 days this way, if they last that long!

Freezing

Freezing these cupcakes can be tricky because of the buttercream and M&M’s arrangement, but I’ve had success by flash freezing them uncovered for an hour, then wrapping tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.

Reheating

No reheating needed here! These mini cupcakes are best served cool or at room temperature. If you want to soften them slightly, you can leave them out of the fridge for 15-20 minutes before eating.

FAQs

Final Thoughts

I absolutely love how this Fall Daisy Mini Cupcakes with M&M’s Recipe manages to be both whimsical and downright delicious. It’s one of those recipes I reached for time and again during fall, especially when I wanted to bake something quick but special enough to impress friends and family. I still remember the first time I served these at a cozy gathering and how everyone kept asking where I bought them — surprise, it was homemade! Give this recipe a try; I promise you’ll enjoy every colorful, chocolaty bite just as much as I do.

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