2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking power
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon vanilla extract
Preheat oven to 180 degrees and line a muffin tin with cupcake cups. Sift all dry ingredients into the bowl of an electric mixer. Add all wet ingredients to the bowl. Mix for 2 minutes on medium speed, scraping the side of the bowl with a spatula as you go. The batter will be liquidy. Throw the bag of mini M&Ms in and mix quickly with a spoon. Pour or scoop into muffin tins. Bake for approximately 20-25 minutes, or until the top bounces back when you touch it. Cool completely on wire rack before frosting.
Yields - about 20 cupcakes
Source:
http://www.whatmegansmaking.com/2013/01/cookies-and-cream-cupcakes.html