Milky Way Candy Bar Cupcakes

Name: Milky Way Cupcakes
Prep time: 20 min
Cook time: 12 min
Total time: 92 min
Ingredients: 15.25 oz box chocolate cake mix; 1 cup water; ½ cup oil; 3 eggs; 4 tbsp caramel sauce (divided); 16 oz container buttercream frosting; 24 mini Milky Way Candy bars; 2 tbsp chocolate syrup

The latest addition to our candy bar cupcakes, these Milky Way Cupcakes may just become your favorite! These cake mix cupcakes are loaded with gooey caramel sauce, topped with delicious frosting and candy bars, and drizzled with chocolate. These cupcakes are an easy hack on a decadent gourmet cupcake!

If you’re a fan of candy bar treats, then these Milky Way Poke Cupcakes are sure to become your new favorite dessert!

This recipe takes the classic chocolate cupcake and elevates it with gooey caramel sauce, creamy buttercream frosting, and a mini Milky Way candy bar. With just a few simple ingredients and some easy techniques, you can create a gourmet cupcake that will impress all your friends and family.

Using a cake mix as the base of this recipe makes it quick and easy to whip up these delicious cupcakes. However, if you prefer to use your own homemade chocolate cake recipe, feel free to do so!

The real magic of this recipe comes from the addition of caramel sauce and a mini Milky Way candy bar. These toppings take the cupcakes to a whole new level, making them perfect for special occasions or just as a fun treat for yourself.

These cupcakes are delicious on their own but can also be served with a scoop of vanilla ice cream or a cup of hot cocoa for an extra indulgent treat.

Why You’ll Love This Recipe

Easy to make with just a few ingredients
Perfect for any occasion or as a fun treat for yourself
A gourmet twist on a classic chocolate cupcake
Deliciously gooey and loaded with flavor
Impress your friends and family with these decadent cupcakes!

Ingredients

Ingredient Notes

Cake mix – You can use any brand or flavor of chocolate cake mix that you prefer.
Caramel sauce – Feel free to use store-bought or homemade caramel sauce for this recipe. You can also substitute other toppings, such as melted peanut butter or hot fudge sauce.
Frosting – Use your favorite brand of canned frosting, or make your own buttercream frosting at home.
Chocolate sauce – You can use store-bought chocolate syrup or make your own with cocoa powder, sugar, and water.
Mini Milky Way candy bars – If you can’t find these, you can substitute them with any mini candy bar you choose. Just make sure to cut them in half diagonally for the best presentation.

Recommended Tools

Measuring cups and spoons
Large bowl and mixer or stand mixer
Cupcake pan and paper liners
Cooling rack (optional)
Skewer stick
Mini squeeze bottle or piping bag fitted with a cookie icing tip with a small hole
Piping bag and 1A frosting tip
Knife and cutting board

How to Make the Milky Way Cupcakes

1. Preheat the oven to 350 degrees, and line a cupcake pan with cupcake liners

2. In a large bowl, beat the cake mix, water, oil, and eggs for 3 minutes. Divide the batter between the cupcake liners.

3. Transfer the pan to the oven, and bake for 9-12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

4. Remove cupcakes from the oven, and allow to cool for 1 hour.

5. Once cooled, use a skewer stick to poke 4-5 holes into each cupcake (towards the center).

6. Add 2 tbsp of caramel sauce to a mini squeeze bottle (or you can use a piping bag fitted with a cookie icing tip with a small hole). Then drizzle a small amount of caramel sauce onto the cupcakes, using a skewer stick to help guide the caramel into the holes.

7. Add the remaining 1-2 tbsp of caramel sauce to the frosting, and whip with the mixer for a few minutes to help fluff it up.

8. With a piping bag fitting with the 1A frosting tip, pipe frosting into the center of each cupcake.

9. Cut the Milky Way bars in half on a diagonal, then stick them into the center of the frosting as shown. Refrigerate for 5-10 minutes to help them stay in the frosting.

10. Add the chocolate sauce to a mini squeeze bottle (or you can use a piping bag fitted with a cookie icing tip with a small hole), then drizzle the chocolate over the cupcakes.

Serve and enjoy!

Prep Tips

Always leave the cupcakes to cool for at least 1 hour before adding the pudding and frosting. If the cupcakes are too hot, the frosting will melt, creating a big mess.
Use room-temperature ingredients for the cake mix to help the batter come together smoothly.
Don’t overmix the batter, as this can result in tough cupcakes. Mix just until all ingredients are combined.
Stand or hand mixers can be tricky appliances, so if children are helping, ensure they are always supervised.
These cupcakes are best stored in an airtight container in the fridge for up to 5 days.

Frequently Asked Questions

Can I make these cupcakes without a cake mix?

Yes, you can use your own homemade chocolate cake recipe instead. Just make sure to follow the rest of the steps as outlined in the recipe.

How should I store these cupcakes?

These cupcakes are best enjoyed within 1-2 days of making them but can be stored in an airtight container in the fridge for up to 5 days.

Can I freeze these cupcakes?

Yes, you can freeze them before adding the toppings. Wrap each cupcake in plastic wrap and place it in a freezer-safe container. Thaw at room temperature before adding toppings and serving.