Fall Daisy Mini Cupcakes with M&M’s Recipe

Hey friend, if you’re looking for a super fun and festive treat to brighten up your autumn gatherings, you’ve got to try this Fall Daisy Mini Cupcakes with M&M’s Recipe. Trust me, these mini cupcakes aren’t just adorable—they’re packed with rich chocolatey goodness topped with cute daisy designs made from colorful M&M’s. I’ve made these for countless fall parties, and each time, they’re the first to disappear. Stick with me, and I’ll walk you through how to nail this recipe perfectly!

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Ingredients & Why They Work

Every ingredient in this Fall Daisy Mini Cupcakes with M&M’s Recipe plays a role in creating that perfect balance of flavor, texture, and visual appeal. I always recommend using quality chocolate and the real M&M’s candies—you’ll see why when the flavors pop together.

• Chocolate Cupcake Recipe: Select or bake a moist, tender, and flavorful chocolate cupcake base as the foundation for these minis.
• Chocolate Buttercream: The rich, creamy buttercream adds sweetness and firmness to hold your M&M’s in place.
• M&M’s Fall Harvest Milk Chocolate Candies: These candies bring the perfect fall color palette to your daisy petals.
• M&M’s Milk Chocolate Candies: Using regular M&M’s adds contrast and helps create a balanced daisy flower look with vibrant center colors.

Make It Your Way

One of my favorite things about this Fall Daisy Mini Cupcakes with M&M’s Recipe is how easy it is to put your own spin on it. Whether you’re swapping out candy colors or playing with frosting flavors, it’s all about making it your own.

• Variation: I once tried swapping the chocolate buttercream for a salted caramel frosting, and it was a total hit—adds a lovely depth of flavor perfect for fall!
• Dietary Modifications: You can easily make this recipe gluten-free by using your favorite gluten-free cake mix and frosting.
• Seasonal Changes: While I love the fall colors, you could easily swap M&M’s colors for themed holidays like red and green for Christmas or pastels for spring.

Step-by-Step: How I Make Fall Daisy Mini Cupcakes with M&M’s Recipe

Step 1: Bake Moist Mini Chocolate Cupcakes

First things first, I bake the mini chocolate cupcakes using my favorite chocolate cupcake recipe. Make sure not to overfill the mini cupcake liners—fill about 2/3 full so they have room to rise without spilling over. When baked, cool them completely before moving to frosting—otherwise, the buttercream may melt and slide right off.

Step 2: Pipe a Small Blob of Chocolate Buttercream

Using a disposable pastry bag fitted with a 2A round decorating tip (or simply snip the corner of a plastic sandwich bag), pipe a small blob of chocolate buttercream right in the center of each mini cupcake. This blob will act like “glue” and the base of your daisy flower.

Step 3: Create the Daisy with M&M’s

Gently press one M&M into the center of the buttercream blob—that’s your flower’s heart! Next, surround it with six M&M’s candies to form the petals of the daisy. Press each candy lightly so they stick without squishing the cupcake or frosting.

Step 4: Enjoy and Share Your Mini Masterpieces

These mini cupcakes are best enjoyed fresh, but they’re pretty sturdy if you need to prepare them in advance for a gathering. I usually serve them right on a platter, but more on that later!

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

Garnishes

I usually keep it simple with these cupcakes since the M&M “daisy” is already quite decorative. But if you want to add a little extra pizzazz, a light dusting of powdered sugar over the platter or a quick drizzle of caramel around the edges looks charming without overpowering the daisy design.

Side Dishes

These mini cupcakes pair wonderfully with warm drinks like spiced apple cider or a pumpkin latte for a full fall vibe. I like serving them alongside a cheese board or some fresh fruit for a fun dessert spread.

Creative Ways to Present

One time, I arranged these Fall Daisy Mini Cupcakes with M&M’s Recipe on a tiered dessert stand layered with autumn leaves and mini pumpkins for a Thanksgiving party—it was a total showstopper! You can also place each cupcake in a mini paper flower cup to echo the daisy theme.

Make Ahead and Storage

Storing Leftovers

I store leftover mini cupcakes in an airtight container at room temperature if I plan to eat them within 1-2 days. If your kitchen is warm, pop them in the fridge to keep the buttercream firm.

Freezing

If you want to freeze these cupcakes, I recommend freezing the plain cupcakes first without frosting, wrapped tightly in plastic wrap and stored in a freezer bag. When you’re ready to serve, thaw completely and then pipe on fresh chocolate buttercream and add your M&M daisy decorations.

Reheating

Since these are best served at room temperature, I usually let frozen cupcakes thaw at room temp for about an hour. Reheating isn’t necessary and can sometimes soften the buttercream too much, but if you want to warm the cupcake itself, gently microwave for 5-7 seconds before frosting.

FAQs

Final Thoughts

Honestly, the Fall Daisy Mini Cupcakes with M&M’s Recipe is one of those little kitchen joys I love sharing because it combines simplicity with that extra “wow” factor. The daisy design with colorful M&M’s brings out the happy feeling of fall, and guests always smile when they see them. I hope you have as much fun making and eating these as I do—so grab your M&M’s, whip up some chocolate cupcakes, and turn your kitchen into a cozy autumn bakery. You’re gonna love ‘em!

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