Chocolate Cupcakes With Chocolate Sour Cream Frosting and M&M’s

Photo by Christopher Baker
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  • Makes 24 cupcakes
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 447 calories
    • Calories 239 calories from fat
    • Fat 27 g
    • Sat Fat 17 g
    • Cholesterol 84 mg
    • Sodium 184 mg
    • Protein 5 g
    • Carbohydrate 50 g
    • Sugar 39 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 46 mg


  1. Check 2cups all-purpose flour, spooned and leveled
  2. Check 3/4cup unsweetened cocoa powder, spooned and leveled
  3. Check 1teaspoon baking powder
  4. Check 1teaspoon baking soda
  5. Check 1teaspoon kosher salt
  6. Check 1cup (2 sticks) unsalted butter, at room temperature
  7. Check 1 1/2cups sugar
  8. Check 2teaspoons pure vanilla extract
  9. Check 3 large eggs, at room temperature
  10. Check 1 1/2cups whole milk
  11. Check 1recipe Chocolate Sour Cream Frosting
  12. Check 1/2cup M&M’s Minis (4 ounces)


  1. Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Divide the batter among the prepared muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool.
  5. Spread the frosting on the cupcakes and sprinkle with the M&M’s.