After experiencing such a positive response from my Cake Mix Cookies and Cream Cupcakes recipe, I decided to develop another scrumptious dessert using a boxed cake mix. This time, I decided to utilize the winning combination of chocolate and caramel.
We have a lot of extra Easter candy around our house. I think the Easter Bunny and the grandparents may have gone a bit overboard. In fact, we’re still finding plastic eggs which were hidden a little too well in various cabinets and drawers.
So back to the chocolate and caramel. One of our special Easter treats at home just happens to be a large quantity of Milky Way Midnight Minis. If you love dark chocolate like I do, you have got to try these. What better to jazz up a chocolate and caramel cupcake than a caramel filled chocolate candy? And not just any chocolate caramel candy, but a DARK one! YUM!!
Greg was at work when I started (we were having guests over that evening and these cupcakes had to be ready in time) so I was on photo duty. Gasp! Therefore, I enlisted the help of Londyn to make the cake batter. Using devil’s food cake mix, she followed the directions on the box and poof, we had cake batter! Great job Londyn 🙂
After lining the muffin pans and filling them with batter, Londyn then helped me unwrap each and every Milky Way Midnight Mini and gently press them into the cups of batter.
TWENTY MINUTES LATER…
BEEEEEEEEEEP, CUPCAKES ARE DONE!
When you make these cupcakes, you will be tempted to eat them right out of the oven. WITHOUT THE ICING. Why would you ever do that? Well, the scent of the melted caramel from each candy along with the chocolate cake just permeates the air. I had to hold back. Thank goodness Greg was home by now and could relieve me from the photography responsibilities. But then he asked me to sacrifice one for a photograph. Oh, what a shame…guess we had to eat it , right?
Anyway, once the cupcakes cooled, I whipped up a quick batch (and I mean quick, and really easy too) of the caramel frosting. This frosting is so easy to make, it only consists of three ingredients – butter, confectioners sugar and caramel syrup. If you want to make it extra sweet and gooey, drizzle some additional caramel on the top of each cupcake!
2/14/16 UPDATE: We recently read here that Milky Way Midnights are gluten-free; however, you should always look at the labels of non-certified products like this, especially for any cross-contamination risks. If you are gluten-free and feel that Milky Way Midnights are safe for you, these cupcakes can be made gluten-free by swapping out the devil’s food cake mix for a gluten-free one.
- 1 (15.25 oz) box devil's food cake mix or 1 package of your favorite gluten-free devil's food cake mix (such as Pillsbury 17 oz. box) and accompanying ingredients (typically water, vegetable oil or butter, and eggs)
- 24 Milky Way Midnight Minis
- 1 stick butter, softened (8 tablespoons or ½ cup)
- 4 cups confectioners (powdered) sugar
- ¼ cup caramel syrup plus extra for drizzle (I used Smucker's Sundae Syrup)
- Preheat your oven to 350º F.
- Line cupcake/muffin pans with 24 baking cups.
- Make cake mix according to package directions and fill each cup with ⅔ cupcake batter.
- Gently press one Milky Way Midnight mini into the center of each cup of batter. The batter will start to engulf the sides of each candy.
- Bake cupcakes according to package directions until toothpick inserted in the center comes out clean.
- Transfer cupcakes to a cooling rack.
- While cupcakes are cooling, make the icing.
- Using a hand mixer, beat butter until creamy.
- Add confectioners sugar and caramel and beat again.
- Ice cupcakes once they have cooled completely. Drizzle with additional caramel if desired.
Like these Caramel Frosted Dark Milky Way Cupcakes? You might want to sink your teeth into these Cake Mix Cookies and Cream Cupcakes next!