These m&m cookie cupcakes are super delicious. They’re basically the result of putting cookie dough in a cupcake case and it’s incredible. After all, that sort of makes them a deep-dish cookie, right? A single-serve, deep-dish cookie full of chocolate M&Ms and chocolate chips and chopped up milk chocolate. What could possibly be better?
The original inspiration for this recipe was from the Rainbow Bakes recipe book by Mima Sinclair. I’ve made the cookie cake a number of times but always wondered how it would turn out as cupcakes with plenty of icing; and now I’ve finally found out! I did choose to leave the nuts out as so many people have allergies, however you could still add nuts if you’d like, it just might be best to reduce the amounts of chocolate and m&ms you use to match.
You could even top these cupcakes with mini cookies, like the maryland ones. Or, if you’re feeling particularly ambitious, make your own mini cookies to top them with! I’d have to recommend using chocolate chip ones though – they have to match the base! Double chocolate could be delicious too but it might be a little rich. This was also why we preferred to use vanilla instead of chocolate buttercream icing. The chocolate in the m&ms, as well as chopped up in these cookie cupcakes is plenty without extra on top.
I’m afraid this recipe isn’t especially festive as we get closer to the end of the year, but it certainly does fit the indulgent theme of the holidays! Plus, making them will help keep you busy – and doesn’t baking burn enough energy to justify eating at least two? 6 of ours disappeared before I even iced them so you can be sure they’re still good plain. A useful tip if you need that sugar boost and a break before you ice them!
Crumbly Chocolate m&m Cookie Cupcakes
- 125 g butter
- 75 g dark brown sugar
- 75 g granulated sugar
- 1 medium egg
- 1 1/2 tsp vanilla extract
- 225 g plain flour sifted
- 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 100 g chocolate chips
- 100 g milk chocolate broken in to large chunks
- 265 g chocolate m&ms
- 100 g butter softened
- 2 tsp vanilla extract
- 16 tbsp icing sugar sifted
- Preheat oven to 170°C and place cupcake cases in tin ready.
- Use a stand mixer to cream the butter and sugars on medium speed until light and fluffy. Add vanilla and egg and mix until just combined.
- Sift in the flour, baking powder and bicarbonate of soda gradually, with the mixer on low speed, When just combined, add 3/4 of the m&ms and the chocolate chips. Mix until just combined in to the mixture.
- Fill the cupcake cases approximately 2/3 full with mix. Gently press leftover m&ms and the chopped milk chocolate in to the tops of the cupcakes. Bake for 12-15 minutes or until golden and cooked through. The tops will crack and become browned, this is normal.
- Place cupcakes on a rack to cool, and gently whisk the butter, vanilla and 1/4 of the sugar together with a fork. Gradually add more sugar until it reaches the desired consistency. If the icing is too stiff, add a little more butter, and use more icing sugar to thicken it if needed.
- Spoon 1-1 1/2 tsp of icing on to each cupcake once cooled and gently spread it over the top with the back of the spoon. Store in an airtight container in a cool place or in the fridge. They will last within 3-5 days.
If you’re looking for a faster, no-bake cupcake recipe, try these chocolate rice krispie cupcakes. They’re just as deliciously chocolatey, and can be topped with any spare M&Ms you might have after making these!
Or, if you’re looking for an emergency Christmas cupcake recipe as we get closer to the holidays, try these Terry’s Chocolate Orange cupcakes. They’re definitely a rich, gooey, festive treat that’s perfect still warm from the oven!