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Ingredients:
For the Cupcakes:
105g (3/4 cup) Plain Flour
40g (1/2 cup) Cocoa Powder
1/2 tsp Baking Soda
1/2 tsp Baking Powder
100g (1/2 cup) Caster Sugar
45g (1/4 cup) Brown Sugar
2 Large Eggs
115g (1/2 cup or 1 stick) Unsalted Butter, softened
1 tsp Vanilla Extract
120 ml (1/2 cup) Buttermilk
1 cup Mini M&Ms for filling
For the Frosting:
115g (1/2 cup or 1 stick) Unsalted Butter, softened
500g (4 cups) Icing or Powdered Sugar
2-3 tbsp Milk
Food Colouring in chosen colors
Directions:
Cupcake Preparation:
Preheat the oven to 180°C (350°F) standard / 160°C (320°F) fan-forced. Line a 12-hole muffin tin with cupcake liners.
Sift together flour, cocoa, baking soda, and baking powder. Stir in both sugars.
In a separate bowl, whisk softened butter with eggs and vanilla.
Mix dry and wet ingredients alternately with buttermilk, until just combined.
Fill cupcake liners with batter, bake for 18-20 mins. Cool before coring and filling with Mini M&Ms.
Frosting Preparation:
Cream butter until smooth. Gradually add icing sugar and milk to desired consistency.
Split frosting into three bowls, tint each with different food coloring.
In a piping bag with a large star tip, carefully layer each color.
Decorating:
Pipe a rainbow swirl on each cooled cupcake.
Baking Tips:
Ingredients like butter and eggs should be at room temperature.
Avoid overmixing to keep the cupcakes light.
Gently layer the frosting colors in the piping bag for perfect rainbow swirls.
