M&M Frosting

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Cocoa powder, unsweetened
  • 3/4 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 2 cup Powdered sugar
  • 1 tsp Vanilla extract

• Drinks

  • 1/4 cup Coffee

• Dairy

  • 3/4 cup Butter, unsalted
  • 1/4 cup Buttermilk
  • 1 tbsp Milk

• Desserts

  • 1 10 oz package M&m candies

Found on shugarysweets.com

Ingredients

• 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
• 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

• Preheat oven to 350 degree F. For the cupcakes, combine flour, cocoa powder, salt, baking soda, and baking powder in a small bowl. Set aside. Mix brewed coffee with milk in a small measuring cup. Set aside. 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. Scoop batter into paper lined cupcake tins. Bake for 15-18 minutes. Remove and cool completely on wire rack before adding frosting. 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.