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

If you’re looking for a charming little treat that captures the cozy vibes of autumn in every bite, you’ve got to try my Fall Daisy Mini Cupcakes with M&M’s Harvest Candies Recipe. These mini cupcakes are not only adorable but also packed with rich chocolate flavor and topped with festive M&M’s arranged like darling daisies that’ll brighten any fall gathering. Trust me, once you make these, they’ll become your go-to bite-sized dessert for the season.

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Ingredients & Why They Work

Choosing the right ingredients helps these Fall Daisy Mini Cupcakes come to life with rich chocolate goodness and that irresistibly playful pop of colorful candies. When you pick your chocolates and frostings carefully, you guarantee a delightful experience every single time.

• Chocolate cupcake batter: I love using a moist, tender chocolate recipe here—it’s the base that brings warmth to every bite.
• Chocolate buttercream: Smooth and rich, this frosting holds the M&M’s perfectly and balances the sweetness.
• M&M’s Fall Harvest Milk Chocolate Candies: These harvest-themed candies bring autumn colors and festive charm that scream fall.
• M&M’s Milk Chocolate Candies: I use regular M&M’s for the orange petals, which add a nice contrast against the harvest pack.

Tweak to Your Taste

One of the things I love about this Fall Daisy Mini Cupcakes with M&M’s Harvest Candies Recipe is how easy it is to customize. Whether you want it gluten-free, dairy-free, or even to match different seasonal themes, you have plenty of wiggle room for your personal twist.

• Variation: I once swapped plain vanilla frosting for peanut butter buttercream and it was a nutty, delicious surprise. Give it a try if you love peanut butter-chocolate combos!
• Dietary swap: For a gluten-free crowd, using almond flour and gluten-free mixes works well—a little texture change but still tasty.
• Seasonal color swap: You can switch out the M&M’s for holiday colors if you’re making it around Christmas or Easter, keeping the daisy concept but with festive hues.

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

Step 1: Bake Your Mini Chocolate Cupcakes

I always start by preparing my favorite moist chocolate cupcake recipe, baking them in mini cupcake liners to get that perfect bite-sized base. Make sure not to overfill the liners—it helps keep the mini cupcakes perfectly rounded and evenly baked. Once baked, cool them completely; warm cupcakes will melt your frosting and make decorating tricky.

Step 2: Pipe the Chocolate Buttercream

Now, for the fun part! I either use a disposable pastry bag with a 2A round tip, or when I’m in a pinch, I snip a tiny corner off a plastic sandwich bag to pipe a small blob of chocolate frosting right onto each mini cupcake’s center. This frosting is like glue for your candy petals, so don’t be shy with it.

Step 3: Arrange the M&M’s Daisy

Immediately after piping, gently press one M&M into the center of the frosting blob. Then, carefully place six M&M’s around the center candy to form a daisy shape. I usually grab the orange M&M’s from a regular bag for the petals and pair them with the harvest mix for the center and outer petals—it just vibes perfectly with the season. This is where your cupcake goes from cute to wow-worthy!

Step 4: Serve & Enjoy

Your pretty little Fall Daisy Mini Cupcakes are ready to dazzle! Arrange them on a festive tray or a rustic wooden board and watch your guests reach for these colorful bites first.

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

Garnishes

I like to keep garnishes simple here—the M&M daisies are the star. Sometimes I sprinkle a tiny dusting of edible gold glitter or a light dusting of cinnamon sugar on top to add a subtle autumn sparkle that makes them extra festive.

Side Dishes

Serve these mini cupcakes alongside cozy beverages like spiced apple cider or pumpkin-flavored coffee for a fall dessert spread that’s impossible to resist. They also go beautifully with a simple vanilla or caramel dip for those who want a little extra decadence.

Creative Ways to Present

For a party, I’ve arranged these cupcakes on a tiered stand surrounded by fresh fall leaves and tiny pumpkins—instant festive display. You can also try placing each cupcake in a mini cupcake liner with a delicate leaf-shaped fondant topper for an extra special touch.

Make Ahead and Storage

Storing Leftovers

After decorating, I store leftover cupcakes in an airtight container at room temperature if I plan on eating them within 2 days. For longer storage, refrigeration works but bring to room temp before serving to enjoy that soft, fluffy texture again.

Freezing

I’ve frozen these mini cupcakes with frosting and M&M’s intact by placing them on a baking sheet first, freezing until firm, then transferring to a sealed container. When thawed overnight in the fridge, they keep their shape and flavor wonderfully.

Reheating

If you want to warm them up, just let cupcakes come to room temperature naturally—microwaving tends to melt the frosting and candies. A gentle warm-up on a low oven setting works but watch carefully to avoid melting your beautiful daisy toppings.

FAQs

Final Thoughts

I’m honestly smitten with these Fall Daisy Mini Cupcakes with M&M’s Harvest Candies Recipe because they capture that perfect mix of fun, flavor, and festivity. They’re simple enough for everyday baking but special enough to wow at any party or cozy family night. Trust me, once you try this recipe, you’ll find yourself making them year after year—they’re one of those happy little fall traditions that bring a smile and lots of compliments. Give it a go and enjoy every sweet, chocolaty daisy bite!

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