M&M'S™ CONFETTI CUPCAKES

M&M's™ Confetti Cupcakes image

The party's just not complete without cupcakes...these colorful concoctions will add a festive touch to any occasion!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h15m

Yield 30

Number Of Ingredients 17

Ingredients

2 1/3 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups granulated sugar
3 eggs
1 teaspoon vanilla
2/3 cup milk
1 cup coarsely chopped M&M's® chocolate candies (about 6 1/2 oz)
1 cup granulated sugar
1/2 cup unsweetened baking cocoa
1/2 cup milk
1/4 cup butter or margarine
2 tablespoons light corn syrup
1 teaspoon vanilla
1 1/2 to 2 cups powdered sugar
M&M's® chocolate candies (about 3/4 cup)

Steps:

Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
In medium bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 2/3 cup milk, about half at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full. Sprinkle batter in each cup with 1 heaping teaspoon chopped candies.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
In 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in 1/2 cup milk, 1/4 cup butter and the corn syrup. Heat to boiling over medium-high heat, stirring frequently. Boil 3 minutes, stirring occasionally. Remove from heat; beat in 1 teaspoon vanilla and enough powdered sugar with spoon until frosting is smooth and spreadable. Frost cooled cupcakes. Garnish each with 5 candy-coated chocolate candies.

Nutrition Facts : Calories 280, Carbohydrate 41 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 31 g, TransFat 0 g