Milky Way Cupcakes
Adapted from Buttercup Bakes at Home
Yields 16 cupcakes
-3 2.05 oz (regular sized) classic Milky Way candy bars, cut up
-1/2 cup (1 stick) unsalted butter, softened and divided
-1 1/4 cups all-purpose flour
-1/2 teaspoon baking soda
-1 cup sugar
-2 large eggs, at room temperature
-1/2 cup plus 2 tablespoons buttermilk
-1 1/2 cups (3 sticks) unsalted butter, softened
-2 tablespoons milk
-9 ounces semisweet chocolate, melted and cooled to lukewarm
-1 1/2 teaspoons vanilla extract
-3 cups (or slightly more) confectioners’ sugar
-1 2.05 oz Milky Way bar, cut into pieces (you will want one piece for each cupcake)
Preheat oven to 350 degrees F.
Line to muffin tins with cupcake papers.
In a medium saucepan, melt the candy bars with 1/2 stick butter over low heat. Stir occasionally until smooth and set aside. Cool slightly.
In a small bowl, whisk together the flour and baking soda. Set aside.
In a large bowl, cream the sugar and the remaining 1/2 stick of the butter on medium speed of an electric mixer until fluffy, about 1 to 2 minutes. Add the eggs one at a time, beating until well incorporated. Add the dry ingredients alternating with the buttermilk, beginning and ending with the flour mixture. Be careful not to overmix. Stir in the melted candy (which should still be warm) mixing thoroughly. (It’s okay if the mixture is a little streaky, they will still taste delicious.)
Spoon the batter into the cups to about two-thirds full. Bake for 20 to 22 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pans for 10 minutes. Remove from the pans and cool completely on a wire rack.
For the frosting, beat the butter in a large bowl until creamy, about 2 to 3 minutes. Add the milk slowly and blend until smooth. Add the melted chocolate and beat well. Add the vanilla and beat another minute or so. Gradually add the sugar to taste and beat until of desired consistency. Frost cupcakes once cool.