Milky Way Midnight Cupcakes...Two Ways!!!!

How do I love thee...Let me count the ways..
1. Dark Chocolate
2. Caramel
3.Nouget
4. Just plain YUMMMY!!

I love Milky Way Midnight candy bars. I love them. They are just sooooo yummy. So it got me to thinking, how can I make this into a cupcake? I mean just the right balance of  sweet and not so sweet all at the same time. Then I had a brainstorm, then another. So I came up with two different ways.  The first is for the busy type, that want's the yumminess but wants to quick and easy way. The second is more labor intensive, but just as good.

Milke Way Midnight Cupcakes...Version 1

Get your favorite box of cake mix in the darkest chocolate you can find.

Mix according to package directions.

Fill lined cupcake tin about 1/2 way each cupcake.

Following the baking directions on your box place in preheated oven and set timer for 5 minute

While the cupcakes are baking cut up 6 Milky Way Midnight candy bars into quarters.

Once the timer goes off pull the cupcakes out of the oven and place one piece of the candy bars in each cupcake, making sure to push down so it is covered by the  batter.

Continue baking according to directions.

Once the cupcakes are cooled top with your choice of chocolate icing.

Enjoy your easy Milky Way Midnight cupcakes!

Milky Way Midnight Cupcakes.....Version 2!

These are dark chocolate cupcakes with a caramel center and marshmallow cream on top.

Start off with getting your ingredients together.

For the Dark Chocolate Cupcakes...this recipe was adapted from one I found on Allrecipes.com
10 tbsp unsalted butter
1 1/4c white sugar
4 eggs
1 1/4 tsp vanilla extract
1 1/2c all-purpose flour
3/4c unsweetened dark chocolate cocoa powder (I used Hershey's)
2 tsp baking powder
1/4 tsp salt
3/4 cup milk

Preheat oven to 350 degrees F. Line cupcake tins with liners.

In a stand mixer cream together the butter and sugar until fluffy and almost double in size.

Mix in the eggs and vanilla extract.

In a separate bowl sift together cocoa, flour, baking powder, and salt.

Add the dry ingredients alternately with the milk. Remember to always start with the dry ingredients and end with the dry ingredients. I usually split the dry into 1/3 portions and the wet in 1/2.

Spoon the batter into prepared tins and bake for approximately 15-25 minutes. Please remember that ovens vary heat times. Mine took 15 min. but the original recipe called for 20-25 min.

Once the cupcakes are done place entire pan on wire racks to cool.

Once cool, leaving in tin, you will cut out a cone shape from the middle of each cupcake. Pull out the cone and  cut off the bottom leaving only the top.

Fill the cone space with already made caramel ice cream topping.

For the marshmallow Cream you will need

4 eggs
1 c sugar
1/3 c water
1 tsp vanilla

Separate eggs and place whites in the bowl of a stand mixer.

Let the egg whites stand and combine the sugar and water into a heavy bottom sauce pan. Whisk them together and boil over medium-high heat using a candy thermometer until it reads 245 degrees F.

While the sugar is heating up, start the stand mixer on high and run until soft peaks form.

Once the sugar reaches 245 degrees slowly pour into the egg whites while the mixer is running. My sauce pot has a pour spout on it so this was super easy.

Continue to mix on high for 7 minutes, after 6 minutes add in the vanilla.

Once all combined top cupcakes.

Voila.....Milky Way Midnight cupcakes

Milky Way Midnight Cupcakes...Version 1 

6 Milky Way Midnight candy bars
1 box of your favorite chocolate cake mix
        Ingredients required for the cake mix
Your favorite frosting (I used one can because I'm not a fan of store bought frosting)

1. Follow instructions on cake mix box.
2. Fill cake tins about 1/2 of the way full.
3. Bake for 5 minutes, while baking cut up all of the candy bars into quarters.
4. Pull cupcakes out of the oven and place one piece of candy in each cupcake, making sure to push down so it is in the middle and slightly covered by the batter.
5. Continue baking according to directions.
6. Cool and frost.

Milky Way Midnight Cupcakes....Version 2

For the Cupcakes: (adapted from allrecipes.com)

10 Tbsp unsalted Butter
1 1/4c white sugar
4 eggs
1 1/4 tsp vanilla extract
1 1/2c all-purpose flour
3/4c unsweetened dark cocoa powder (I used Hershey's)
2 tsp baking powder
1/4 tsp salt
3/4c milk

Already made Caramel Ice Cream Topping

For Marshmallow Cream:

4 egg whites
1c sugar
1/3c water
1 tsp vanilla


1. Preheat oven to 350 degrees F. Line cupcake tins.
2. In stand mixer beat together the sugar and butter until fluffy. Add in the eggs and vanilla extract. While this is mixing combine the flour, cocoa, and baking powder in a separate bowl. Add the dry ingredients alternately with the milk. Make sure to stop and start with the dry ingredients. Spoon the batter into the prepared cupcake tins.
3. Bake for approximately 15-25 minutes depending on your oven.
4. Allow the cupcakes to cool in the pan. Once cool, cut out a cone  from the center removing the excess from the bottom of the cone. Fill the space with the caramel topping.

5. For the Icing. Place egg whites into stand mixer. In a sauce pan combine the sugar and water into a heavy bottom sauce pan. Boil over medium-high heat using a candy thermometer heat to 245 degrees F.
6. Turn your mixer onto high and beat the egg whites until soft peaks form. Gradually pour in the sugar mix while the mixer is still running. Have mixer run for 7 minutes, at 6 minutes add in the vanilla, continue to mix for the last minute.
7. Spoon on top of the cupcakes.


I hope you enjoy making these as much as I did. Just remember that knowing your oven is key to baking times.