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Fall Daisy Mini Cupcakes with M&M’s Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 81 reviews
  • Author: Alvarez
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 min
  • Yield: 24 mini cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These delightful Fall Daisy Mini Cupcakes feature rich chocolate cupcakes topped with smooth chocolate buttercream. Each mini cupcake is artfully decorated with colorful fall-themed M&M’s arranged to resemble charming daisy flowers, perfect for festive gatherings or seasonal celebrations.

Ingredients

Chocolate Cupcake

  • Chocolate cupcake batter (prepared according to your favorite recipe)

Chocolate Buttercream

  • Chocolate buttercream frosting (prepared or store-bought)

Decorations

  • M&M’s Fall Harvest Milk Chocolate Candies
  • M&M’s Milk Chocolate Candies

Instructions

  1. Prepare and Bake Cupcakes: Prepare your chocolate cupcake batter following your preferred recipe. Portion the batter into mini cupcake liners and bake according to the recipe instructions. Allow the cupcakes to cool completely before decorating.
  2. Pipe Chocolate Frosting: Using a disposable pastry bag fitted with a 2A round decorating tip, a knife or offset spatula, or the corner of a plastic sandwich baggie snipped off, pipe a small blob of chocolate frosting onto the top center of each mini cupcake.
  3. Arrange M&M’s as Daisy: Carefully press one M&M into the center of the frosting blob. Then, gently press six more M&M’s around the center one, creating the shape of a daisy flower.
  4. Serve and Enjoy: Once decorated, serve your Fall Daisy Mini Cupcakes immediately, or store them in an airtight container until ready to enjoy.

Notes

  • Delightful mini cupcakes crowned with delicious chocolate buttercream and decorated with colorful fall-themed M&M’s arranged as daisy flowers.
  • Use mini cupcake liners to ensure perfectly sized bite-sized treats.
  • If desired, substitute M&M’s with similar sized candies to match your color preference.
  • Keep cupcakes refrigerated if storing overnight; bring to room temperature before serving for best texture.

Nutrition

  • Serving Size: 1 mini cupcake
  • Calories: 110
  • Sugar: 12g
  • Sodium: 55mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg

Find it online: https://mycopyrecipe.com/fall-daisy-mini-cupcakes-with-mandms-recipe/