Milky Way Cupcakes

5 from 1 vote

Turn a cake mix in these scrumptious gourmet cupcakes. A chocolate cake base, poked with caramel, then topped with a buttercream caramel frosting and a mini Milk Way, then drizzled in chocolate sauce.

Prep Time20

Cook Time12

Additional Time1

Total Time1 32

Course: Desserts & Sweet Treats

Cuisine: American

Servings: Servings

Calories: 292kcal

Equipment

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

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

Instructions

Preheat the oven to 350 degrees, and line a cupcake pan with cupcake liners.
In a large bowl, beat the cake mix, water, oil, and eggs for 3 minutes. Divide the batter between the cupcake liners.
15.25 oz box chocolate cake mix, 1 cup water, ½ cup oil, 3 eggs
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.
Remove cupcakes from the oven, and allow to cool for 1 hour.
Once cooled, use a skewer stick to poke 4-5 holes into each cupcake (towards the center).
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.
4 tbsp caramel sauce
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.
4 tbsp caramel sauce, 16 oz container buttercream frosting
With a piping bag fitting with the 1A frosting tip, pipe frosting into the center of each cupcake.
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.
24 mini Milky Way Candy bars
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.
2 tbsp chocolate syrup

Notes

Always allow the cupcakes to cool for at least 1 hour before adding the 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.

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.

Nutrition