Fall Daisy Mini Cupcakes with M&M’s Harvest Candies Recipe

If you’re on the hunt for a delightful little treat that’s as fun to look at as it is to eat, you have to try this Fall Daisy Mini Cupcakes with M&M’s Harvest Candies Recipe. Imagine tiny chocolate cupcakes topped with a swirl of rich chocolate buttercream, each crowned by a cheerful daisy made of colorful M&M’s Harvest candies. I promise, these mini cupcakes are fan-freaking-tastic and perfect for fall gatherings, kids’ parties, or just a cozy afternoon indulgence. Stick around because I’m sharing all my tips to make sure yours come out perfect every time!

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Ingredients & Why They Work

Each ingredient in the Fall Daisy Mini Cupcakes with M&M’s Harvest Candies Recipe has a role in making these treats irresistible. The chocolate cupcake provides a moist, tender crumb, while the buttercream gives a luscious, creamy contrast. The M&M’s add that festive pop of color and a little crunch. Here’s a quick breakdown so you know what to look for when shopping.

• Chocolate Cupcake Base: Use your favorite chocolate cupcake recipe or mix for a reliably moist and tender cake. Dark chocolate flavor does wonders here.
• Chocolate Buttercream: A rich, smooth frosting is key to supporting the M&M’s without melting or sliding off.
• M&M’s Fall Harvest Milk Chocolate Candies: Their warm autumn colors make the daisy motif pop beautifully and give a seasonal vibe.
• M&M’s Milk Chocolate Candies: I sometimes mix these in for better color variety—especially to get just the right orange shades for the petals!

Tweak to Your Taste

I love personalizing these mini cupcakes based on the season or my mood. The beauty of this recipe is how you can easily swap out candies or tweak the frosting to suit your cravings. Feel free to experiment and make it your own—you’ll be surprised how fun it is!

• Variation: One of my favorites is swapping chocolate buttercream for cream cheese frosting; it adds a tangy depth that’s amazing with the chocolate cupcakes.
• Dietary modification: For a gluten-free version, I’ve had great success using almond flour-based chocolate cupcakes—you wouldn’t even notice the difference!
• Seasonal tweaks: Try using peppermint M&M’s during winter holidays or pastel colors for spring celebrations.

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

Step 1: Bake Your Mini Chocolate Cupcakes

Start by preparing your favorite chocolate cupcake batter. I always recommend using a mini muffin tin—it makes those bite-sized cupcakes that are perfect for this recipe. Fill the liners about two-thirds full so they bake up nicely without spilling over. Bake according to your recipe or mix instructions, usually around 12-15 minutes at 350°F (175°C). Keep an eye on them and test with a toothpick to avoid underbaking or drying out. Once out of the oven, let them cool completely on a wire rack—that frosting sticks better when cupcakes are cool.

Step 2: Whip Up Chocolate Buttercream

While your cupcakes are cooling, whip together your chocolate buttercream. I like mine nice and creamy, smooth enough to pipe but stiff enough to hold those M&M daisies without drooping. A handheld or stand mixer makes this a breeze. Taste and adjust sweetness if needed; sometimes a pinch of salt helps balance the richness.

Step 3: Pipe a Chocolate Frosting Blob

Using a disposable pastry bag fitted with a 2A round decorating tip is my preferred method—you get a neat, consistent dollop of frosting on each cupcake. Don’t have one? No worries! A knife or offset spatula works just fine, or even a sandwich baggie with the corner snipped off will do the trick. Just dollop a small blob of frosting right in the center of each mini cupcake, about the size of a penny.

Step 4: Make the Daisy with M&M’s

Now comes the fun part—decorating! Gently press one M&M into the center of your frosting blob. This will be the flower’s center. Next, add six more M&M’s around it to form the petals, creating an adorable daisy shape. Use M&M’s Fall Harvest candies for that perfect autumn palette. I sometimes mix in regular M&M’s to get just the right orange petal color. Take your time here—placing them evenly really makes the flower pop.

Step 5: Enjoy and Share!

Once decorated, these little cupcakes are ready to serve! They’re a huge hit every time I bring them to fall parties or weekend get-togethers. Also, they’re perfect for sharing with kids who love helping out with the candy decorating.

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

Garnishes

I usually keep garnishes simple since the M&M daisies steal the show. But if I want to add a little extra flair, a light dusting of cocoa powder or a tiny sprinkle of edible gold dust on the frosting can add a touch of elegance without overpowering the sweet candy colors.

Side Dishes

These mini cupcakes are a perfect sweet finish to pretty much any fall meal. Think warm apple cider, a slice of pumpkin bread, or a bowl of roasted nuts alongside. For a party, I like serving them with a creamy dip station—cream cheese or mascarpone-based dips balance out the chocolate beautifully.

Creative Ways to Present

One time, for a fall baby shower, I arranged these little cupcakes on a tiered cake stand surrounded by real chrysanthemums and autumn leaves—total show-stopper! You can also place them inside small paper doilies or mini treat boxes tied with twine for a rustic look. These little touches take your presentation from simple to swoon-worthy.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container at room temperature for up to two days, but if your kitchen is warm, I move them to the fridge to keep the buttercream firm. Just make sure to let them come back to room temperature before serving for the best flavor and texture.

Freezing

Freezing mini cupcakes topped with buttercream and M&M’s can be tricky, but it’s doable. I usually freeze them unfrosted, then thaw and frost just before serving for the best results. If you freeze fully assembled, be sure to use a deep container and freeze in a single layer to avoid smooshing the daisy decorations.

Reheating

I avoid reheating frosted cupcakes because the frosting will melt. If you want a warm treat, pop the unfrosted cupcake in the microwave for 10-15 seconds, then add frosting fresh before serving—trust me, it tastes just as heavenly!

FAQs

Final Thoughts

Making these Fall Daisy Mini Cupcakes with M&M’s Harvest Candies Recipe always brings me joy—it’s such a simple way to bring a little autumn sunshine into my kitchen. I love how approachable and quick it is, yet the results look like you spent hours decorating! Whether you’re making them for a festive party or just a sweet weekday treat, I know you’ll enjoy both the process and the delicious outcome. Give it a try, and I’d bet my favorite fall sweater that you’ll be asked for seconds (and the recipe!).

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