2½ cups all purpose flour (I used King Arthur's unbleached)
2½ teaspoons baking powder
½ teaspoon salt
1½ cups granulated sugar
¼ cup brown sugar
2 large eggs
1½ teaspoons pure vanilla extract
1½ cups light coconut milk (the canned version, whole milk may be substituted)
1 cup mini M&M's (found in baking isle in bags) + More for decorating
8 ounces cream cheese softened (1 standard brick)- For Frosting
¾ cup unsalted butter (1 and ½ sticks)- For Frosting
3 cups powdered sugar- For Frosting
¼ cup Special Dark Cocoa Powder (or any dutch processed cocoa powder)-For Frosting
Instructions
FOR CUPCAKES: Preheat oven to 350 degrees and line 15 cupcake tins with liners.
Melt unsalted butter and set aside
Place all dry ingredients into a large mixing bowl including flour, sugars, baking powder and salt.
Add eggs, vanilla, coconut milk, and melted butter to bowl (make sure butter is cooled so you don't scramble your eggs!)
Gently fold all ingredients together, making sure to scrape down the sides and bottom of the bowl well. Mix until just combined. Fold in M&M's gently. Colors will run a bit, no worries!
Fill each cupcake tin ¾ of the way full, bake at 350 degrees for 18 minutes or until a toothpick comes out clean. I baked mine for exactly 18 minutes and my oven is true to temperature.
FOR DARK FUDGE FROSTING: Soften butter and cream cheese on countertop.
Beat cream cheese in bowl of stand mixer with paddle attachment until very smooth.
Add butter, beat until very smooth.
Add powdered sugar ¼ cup at a time, allowing sugar to mix well before each addition.
Add Special Dark cocoa powder and mix well.
FOR DECORATING: Using a 827 large star tip and piping bag, pipe swirls on each cupcake and top with additional M&M's if desired.
Recipe by WITHBUTTERANDLOVE at https://www.withbutterandlove.com/yellow-mm-cupcakes-dark-chocolate-fudge-frosting/