I can’t explain my thought process sometimes. How they originate. How rampant they run. Just ask those I share my often random thoughts with and they’ll tell you that they have trouble keeping up with how quickly I go from point A to Z in 1.5 seconds!
Maybe it was when I realized I only had two Milky Way’s left after a “candy monster” went picking thru all my Halloween candy, devouring all the Milky Way’s. Maybe it was because I had some extra time on my hands and wanted to try something new. Whatever the influence, I decided that I wanted to make some Milky Way Cupcakes. Although I had a general idea of how I wanted to go about this process, I searched out recipes to gain some tips on how others have made these chocolate and caramel masterpieces! Surprisingly, there weren’t many recipes out there. The first recipe was actually just for the frosting (or is it icing? When is one, one and the other the other?) and after reading the ratings (lesson learned from the Chicken Tikka Masala!), I decided to keep looking! Another had a disclaimer that not everyone who used their recipe had successful results. Pass! One of the last sites I ran across was for the blog, Simply Sweet. She reminded me of myself, her pictures were inspiring and the recipe sounded like a hit! Finally, I found “the one”!! Insert googly eyes here!
I didn’t follow either recipe (cupcake or caramel frosting) to a “T” on these rich little gems, but I don’t believe doing so compromised the flavor!
Cupcake (my version) ~
1 box Devils Food Cake Mix – prepared per box instructions
18 Milky Way Miniatures, frozen
Prepare the cake mix, fill each cupcake tin half-way. Place a frozen Milky Way Miniature in the middle of each cupcake and top with remaining mix. Bake per box instructions.
Caramel Frosting (Simply Sweet version) ~
2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar (NOTE: I used only 1 pound confectioners’ sugar)
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
Garnish with chopped Milky Way and drizzle of caramel.
I have to say, I’m not a fan of frosting/icing but this frosting was spectacular! It was rich and air-y and I absolutely loved the caramel! If you have a sweet-tooth, this cupcake will suit you well! 🙂
This recipe made 18 cupcakes and enough frosting to frost about 24 cupcakes.