Dark chocolate lovers will rejoice for these Milky Way Midnight Cupcakes With Caramel Frosting! These simple semi-homemade cupcakes combine boxed devil’s food cake mix with a quick and easy caramel buttercream on top and a candy surprise in the middle!
If you’re a Milky Way Midnight fan, you might be bummed out that the miniature candies were discontinued. In fact, when I first came up with the idea for these cupcakes, the minis were still going strong, and they were what I used to stuff inside each one.
It’s all good though, because I had a nice little online chat with one of the representatives for Milky Way and she let me know that five minis are the equivalent of one standard-sized Midnight candy bar.
I have to say it’s actually more economical to purchase five candy bars instead of 24 minis. Plus, all that unwrapping was a bit much.
And, the best part is that since you have to cut each bar into five pieces, but you only need 24 of them for the cupcakes, you get one leftover for taste-testing. 😉
For another semi-homemade cake mix recipe, check out these Cake Mix Cupcakes With Pumpkin Cream Cheese Frosting.
Ingredient Notes
- Boxed Cake Mix & Accompanying Ingredients: You can use any brand of devil’s food cake mix you’d like. You’ll also need eggs, vegetable oil, and water as noted on the box. To make these gluten-free, use a gluten-free devil’s food cake mix. You’ll also want to check the labels of the other ingredients for any risk of cross-contamination.
- Milky Way Midnight Candy Bars: These are cut into smaller pieces and stuffed inside of each cupcake before baking to create a melty, gooey center.
- Unsalted Butter: Makes the frosting rich and creamy.
- Powdered Sugar: Sweetens the frosting.
- Caramel Syrup: Adds more sweetness and ties in with the Milky Way theme of the cupcakes.
How to Make Milky Way Midnight Cupcakes with Caramel Frosting
Make the cupcakes
Start by preheating your oven to 350ºF, and get your cupcake pans ready by lining them with 24 paper baking cups.
Unwrap the candy bars and cut each one into 5 pieces—you’ll only need 24 pieces in total, so there will be an extra.
Prepare the cake mix according to the instructions on the box. Once the batter is ready, fill each cupcake liner about 2/3 full with the batter.
Gently press one piece of the chopped candy into the center of each batter-filled cup.
Bake the cupcakes as directed on the cake mix box. They’re ready when a toothpick comes out clean or with just a few moist crumbs.
Let the cupcakes cool in the pans for about 10 minutes, and then transfer them to a wire rack to cool completely.
Mix up the frosting
Using a hand mixer, beat the softened butter until it’s smooth and creamy. Add 1 cup of powdered sugar and the caramel syrup, then beat again until combined.
Gradually add the rest of the powdered sugar, one cup at a time, beating in between until it’s all mixed in and smooth.
If you’re not ready to frost the cupcakes right away, pop the frosting in the fridge to firm up (you can even make it up to 24 hours ahead).
Once your cupcakes are completely cooled (give it about an hour), top with the frosting. Feel free to drizzle a little extra caramel syrup on top before serving.
Helpful Tips
- Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before starting. Room temp ingredients mix more smoothly, which leads to a fluffier texture.
- Chill the Candy Bars: If your Milky Way Midnight bars are too soft, chill them in the fridge for 10-15 minutes before cutting. This makes slicing easier and keeps the candy bar pieces intact in the cupcakes while baking.
- Watch the Bake Time: Cupcakes can dry out quickly if overbaked. Start checking for doneness a couple of minutes before the suggested time on the box.
- Smooth Frosting: If your frosting gets too thick while you’re beating it, add a splash of milk or heavy cream to thin it out to the perfect spreading consistency. If it’s too thin, add more powdered sugar.
Decorating Ideas
Feel free to chop up another Milky Way Midnight bar and sprinkle pieces on top of the frosting for even more chocolatey goodness.
If you like sweet and salty flavors, sprinkle a little sea salt on top of the caramel drizzle for a little salted caramel flair.
Can I use milk chocolate Milky Way?
Yes, feel free to use milk chocolate Milky Way bars for this recipe if you prefer. You can also use 24 Milky Way minis instead of the bars.
Storage Instructions
At Room Temperature: Place cooled, unfrosted cupcakes in a single layer in an airtight container to prevent them from drying out. Keep the container in a cool, dry spot, away from direct sunlight, heat, or humidity.
In the Refrigerator: Place frosted cupcakes in an airtight container in a single layer and refrigerate them for 4-5 days. Keep in mind that refrigeration can make the frosting a bit firmer, so let the cupcakes sit at room temperature for 15-20 minutes before serving to allow the frosting to soften up.
Freezing: For longer storage, you can freeze the unfrosted cupcakes for up to 2-3 months. Wrap each cupcake individually in plastic wrap, and then place them in a freezer-safe zip top bag or airtight container. When you’re ready to use them, thaw the cupcakes at room temperature before frosting.
Milky Way Midnight Cupcakes With Caramel Frosting
Ingredients
For the Cupcakes
- 1 15.25-ounce box devil's food cake mix (Pillsbury, Duncan Hines, or other)
- 2-3 eggs (use the amount listed on the package)
- 1/3-1/2 cup vegetable oil (use the amount listed on the package)
- water (use the amount listed on the package)
- 5 Milky Way Midnight candy bars (single candy bars, 1.76 oz. each)
For the Frosting
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup caramel syrup, plus more for decorating, if desired (I used Smucker's Sundae Caramel Syrup)
Instructions
For the Cupcakes
- Preheat oven to 350º F and line two cupcake/muffin pans with 24 baking cups.
- Unwrap the candy bars and cut each one into 5 equal-sized pieces (you only need 24 so there will be an extra one).
- Make cake mix according to package directions and fill each baking cup 2/3 of the way with batter.
- Gently press one of the cut pieces of candy into the center of each cup of batter. Note that the batter will start to engulf the sides of each candy.
- Bake cupcakes according to package directions until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow the cupcakes to cool in the pans for about 10 minutes and then transfer them cupcakes to a wire rack to continue to cool.
For the Frosting
- Using a hand mixer, beat butter until smooth.
- Add 1 cup of the powdered sugar and the caramel and beat again. Continue to add the powdered sugar 1 cup at a time, beating in between, until well incorporated.
- Store the frosting in the refrigerator to firm up until ready to use (up to 24 hours in advance).
- Frost cupcakes once they have cooled completely (about an hour). Drizzle on more caramel syrup before serving, if desired.
Notes
Nutrition
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.