Description
Delight your guests with these charming Fall Daisy Mini Cupcakes featuring rich chocolate cupcakes topped with smooth chocolate buttercream and decorated with colorful M&M’s arranged as a festive daisy flower. Perfect for autumn celebrations or any sweet treat craving.
Ingredients
Scale
Chocolate Cupcake
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Chocolate Buttercream
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2-3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Decorations
- M&M’s Fall Harvest Milk Chocolate Candies
- M&M’s Milk Chocolate Candies
Instructions
- Prepare the Cupcakes: Preheat your oven to 350 degrees Fahrenheit. Line a mini cupcake pan with mini cupcake liners. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract. Alternately add flour mixture and buttermilk, starting and ending with flour, mixing until just combined. Fill cupcake liners about 2/3 full.
- Bake the Cupcakes: Bake the mini cupcakes for about 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Make the Chocolate Buttercream: In a bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed. Add heavy cream and vanilla extract, then beat on high speed until smooth and fluffy. Adjust consistency with more cream or sugar as needed for piping.
- Decorate the Cupcakes: Using a disposable pastry bag fitted with a 2A round tip, a knife, or the corner of a snipped plastic sandwich bag, pipe a small blob of chocolate buttercream onto each mini cupcake.
- Create Daisy Design: Press one M&M into the center of the buttercream blob. Then carefully press six M&M’s around the center one to form a daisy shape.
- Serve and Enjoy: Allow the buttercream to set slightly before serving. Enjoy these festive Fall Daisy Mini Cupcakes at your next gathering or as a delightful autumn dessert.
Notes
- You can choose to use either M&M’s Fall Harvest candies or regular M&M’s depending on your color preference.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- For easier piping, chill the frosting slightly if too soft.
- If you don’t have a pastry bag, use a sandwich bag with a small corner cut off to pipe frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 120 kcal
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
