Milky Way cupcakes are the first cupcakes that I have made which feature two layers of frosting. Like Milky Way bars, Milky Way cupcakes are topped with a layer of luscious, chewy caramel and a layer of creamy milk chocolate. Does double frosting equal double pleasure? You bet!
The cake part of the Milky Way cupcakes is a chocolate malt cupcake with homemade chocolate malt nougat mixed into the batter. If you don’t have the time to make homemade chocolate malt nougat, you can leave it out and the Milky Way cupcakes will still be superstars (stars in the Milky Way galaxy, of course). I opted to make the Milky Way cupcakes as minis so that the cake to topping ratio would be closer to the nougat to topping ratio in an actual Milky Way bar. This worked really well, but if you prefer, you could certainly make them as full-sized cupcakes.
Why Milky Way Cupcakes?
Remember when we raised over $3000 for FilterPure? Wasn’t that awesome?! Well, as part of that fundraiser, I had said that anyone who donated over $200 would get a custom cupcake flavor designed especially for them. Jonathan (not my husband – another Jonathan) donated $200 and gave the custom cupcake as a birthday gift to his sister, Sarah. People with the name Jonathan are the best! Sarah said that she’d love a Milky Way cupcake. The only Milky Way cupcakes she’d ever seen just had crushed Milky Way bars on top of a basic cake – lame-o! I hope she enjoys these. Happy Birthday, Sarah!
One last thing about Sarah: when I was emailing with her, I learned that she lives in London and is good friends with my cousin. Isn’t it such a crazy small world? Maybe she’ll bake these Milky Way cupcakes and share them with him and his family. I’ve never had a chance to bake him cupcakes so this would be a funny first way for him to try one of my creations. Sarah, if you do this, I must see a photo of the Milky Way cupcakes with my baby cousin Alice!
Milky Way Cupcake Recipe
For the chocolate malt cupcake, I used a modification of David Lebovitz’s devil’s food cake recipe. Here is the recipe with my modifications.
Not all caramel recipes are alike. My favorite caramel recipe is the one that I used on my Southern caramel cupcakes. That one is harder (a little bit crunchy) than this one and has more of a pure sugar flavor. I also really enjoy my earthy, salty miso caramel. That caramel is on the other end of the moisture spectrum; not only does it not crunch, it drips (in a leaky faucet way, not an oozey, gooey way).
The caramel recipe that I used for the Milky Way cupcakes is not my top caramel, but it is the one and only caramel to use for Milky Way cupcakes. It is just like the caramel in Milky Way bars. It’s the chewy kind of caramel that you see on every candy bar commercial – the kind that pulls like taffy if you break the bar in half. I found the recipe on Candy Bar Lab and only made one change to it, which I note below.