| Level: | Easy |
| Total: | 2 hr 50 min |
| Active: | 35 min |
| Yield: | 24 cupcakes |
| Level: | Easy |
| Total: | 2 hr 50 min |
| Active: | 35 min |
| Yield: | 24 cupcakes |
Ingredients
- One 15.25-ounce box vanilla cake mix
- 3 large eggs, at room temperature
- 1/2 cup low-fat Greek yogurt, such as Fage
- 2 tablespoons all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 4 sticks (1 pound) unsalted butter, softened
- 6 cups confectioners’ sugar
- 2 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 72 M&M’s
Instructions
- Preheat the oven to 350 degrees F. Line 24 muffin cups with cupcake liners.
- To a medium bowl, add the cake mix, eggs, yogurt, flour and 1 cup water. Using a hand-held mixer, beat the mixture until completely smooth and fluffy, about 2 minutes. Remove half of the batter to a separate bowl. To one of the bowls of batter, add 1/4 cup of the cocoa powder and continue to mix until combined, about a minute more.
- Using a 1-tablespoon ice cream scoop, scoop 1 heaping tablespoon of the vanilla batter onto one side of all of the muffin cups. Scoop a heaping tablespoon of the chocolate batter right next to the vanilla scoop so it is half chocolate, half vanilla. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 15 minutes. Cool for 5 minutes in the tin and then remove the cupcakes to a wire rack to cool completely.
- Meanwhile, place the butter, confectioners’ sugar, vanilla and salt in a large bowl. Using a hand-held mixer, beat the mixture on medium-high speed for 3 minutes. Remove half of the frosting from the bowl and reserve as vanilla. Fold the remaining 1/2 cup cocoa powder into the remaining half of the frosting.
- Using a rubber spatula, spoon the vanilla frosting into a resealable plastic baggie or a pastry bag. Spoon the chocolate into a separate bag. Snip the tips of the bags and pipe the frosting in two spirals on top of the cooled cupcakes. Swirl the tops with a spoon. You should get a little of each flavor on each cupcake! Top each cupcake with 3 M&M’s. Store, covered, at room temperature.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 1056 |
| Total Fat | 48 g |
| Saturated Fat | 29 g |
| Carbohydrates | 150 g |
| Dietary Fiber | 5 g |
| Sugar | 121 g |
| Protein | 9 g |
| Cholesterol | 84 mg |
| Sodium | 289 mg |
| Serving Size | 1 of 24 servings |
| Calories | 1056 |
| Total Fat | 48 g |
| Saturated Fat | 29 g |
| Carbohydrates | 150 g |
| Dietary Fiber | 5 g |
| Sugar | 121 g |
| Protein | 9 g |
| Cholesterol | 84 mg |
| Sodium | 289 mg |
Reviews
I can make them for a bake sale.
I had nothing but raves with these cupcakes . Everyone loved them.
I have to agree, These cupcakes where a mess to make. I had chocolate powder all over the kitchen and then my children did not like them. I wish I would have read the review before making them.
These cupcakes aren’t at all remarkable, and the frosting is a mess. Literally. You cannot mix 6 cups of powdered sugar with 4 sticks of softened butter without a powdered sugar explosion. The butter has to be creamed first and the powdered sugar added slowly, and even still it isn’t great. The chocolate portion of the frosting is too dry and needs a teaspoon or two of milk added to make it balanced with the vanilla. I’m never making these again.