Milky Way Cupcakes
Milky Way cupcakes feature two layers of frosting. Caramel and chocolate, just like the candy bar.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 48 mini cupcakes
- 9 tbsp unsweetened cocoa powder
- 1 1/2 C cake flour not self-rising
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 C unsalted butter room temperature
- 1 1/2 C sugar
- 1 C malted milk powder plain malt flavor - not chocolate
- 2 large eggs
- 1/2 C cream soda If you do not have cream soda, you could use coffee or water.
- 1/2 C milk
- 2 C crumbled chocolate malt nougat optional
In a medium-sized bowl, mix cocoa powder, cake flour, salt, baking soda, and baking powder.
In another medium-sized bowl, beat together the butter, sugar, and malt until smooth and creamy.
Add the eggs to the wet mixture one at a time until fully incorporated.
In a small bowl or liquid measuring cup, mix together the cream soda and milk.
Stir half of the dry ingredients into the butter mixture, then add the soda and milk. Finally, stir in the other half of the dry ingredients.
Fold in the nougat.
Divide batter evenly between 48 mini cupcake liners (you could also use 24 regular cupcake liners).
Bake at 350 F for 15 minutes (it would be about 30 minutes for full-sized cupcakes). The cupcakes should bounce back when lightly touched.
See Caramel Recipe for Frosting
Update 7/18/11: Warning - While I loved these cupcakes, you'll see in the comments that many people have had trouble with the cupcakes sinking and just generally not coming out right. The recipe has worked for some people and I can't pinpoint the problem. Bake at your own risk.
Calories: 74kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 53mg | Potassium: 47mg | Sugar: 7g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.2mg