Recipe Ingredients:

• 2/3 cup M&M’s® Red, White and Blue Milk Chocolate
• 1 box (15.25 oz) vanilla cake mix
• 2 cups 35% whipping cream, divided
• 1/4 cup granulated sugar
• 4 oz good-quality white chocolate, chopped Red and blue food coloring

Directions:

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes (+ 40 minutes chilling time)

1. Preheat oven to 350°F. Line 24 muffin cups in 2 muffin pans with paper liners.
2. Prepare cake mix according to package directions; divide batter between muffin cups.
3. Bake on top and bottom racks of oven, rotating and switching pans halfway through, for about 20 minutes or until cake springs back when lightly touched and toothpick inserted in center comes out clean. Transfer pans to racks and let cool for 10minutes. Transfer cupcakes directly to racks.
4. Using electric mixer, beat 1 1/2 cups cream until soft peaks form. Beat in sugar until stiff peaks form when beaters are lifted.
5. Divide whipped cream among cupcakes. Refrigerate for at least30 minutes or until well chilled.
6. Place chocolate in bowl. Heat remaining cream in small saucepan set over medium heat until steaming; pour over chocolate. Let stand for 2 to 3 minutes; whisk until smooth. Let cool.
7. Divide chocolate ganache between two bowls. Using food coloring, tint one bowl red and one bowl blue.
8. Spoon red ganache over cupcakes, allowing ganache to drip down sides. Refrigerate for about 10 minutes or until ganache is set.
9. Spoon blue ganache over cake, allowing ganache to drip downsides. Let stand until set.
10. Sprinkle with M&M’s®. Refrigerate until ready to serve.

Tip: :

• M&M’S® can also be added to the whipped cream filling if desired.
• For a different presentation, bake an 8-inch layer cake using two 8-inch round cake pans.
  
  

Nutrition Facts

Per 1 cupcake

• Calories 250
• Fat 16g
• Cholesterol 50mg
• Sodium 140mg
• Carbohydrate 24g
• Fiber 0g
• Sugars 19g
• Protein 2g