These are so easy, because I made these from… a cake mix! Yes, I know. But sometimes, you need to whip up a speedy treat for a hungry crowd and you don’t want to slave in the kitchen. But these are not ordinary cupcakes from a box, these have mini MilkyWay candy bars baked in the middle.
Just follow the instructions to make cupcakes from your cake mix: Fill your cupcake mold about half way up, pop a mini MilkyWay in the middle, and add about another tablespoonful of cake mix to cover it up. Bake as directed. Top with vanilla frosting (I used Pillsbury).
I browsed around recipes that used candy bars in their baking process, and one recommended that the candy bar should be frozen. So, that’s how I did it. Of course, the candy bar melts anyway, and you get a gooey, caramel, chocolatey chunk of deliciousness at the bottom of your cupcake when you open it up. I tried to capture it with my camera, but… you just have to try them to see!
You can substitute MilkyWays for your favorite candy bar. I’ve been meaning to try a 3 Musketeers variation.
We hope this recipe will be useful for this year’s Halloween!
Yields: 24 cupcakes
1 box Betty Crocker Devil’s Food Cake Mix
1 1/3 cups water
1/2 cup vegetable oil
1 tub Vanilla Frosting (Pillsbury)
Caramel Syrup (Hershey’s)
24 miniature MilkyWay bars, frozen.
- Heat oven to 350F.
- Place paper baking cups on cupcake mold.
- Beat cake mix, water, oil and eggs in a large bowl on low speed 30 seconds, and then medium speed 2 minutes, scraping bowl occasionally.
- Pour into prepared cups, filling halfway up.
- Place one mini MilkyWay candy car in the middle of each cup.
- Top with approx. 1 tablespoon of cake mix batter, just to cover the candy bar.
- Bake as directed on the box. In the case of cupcakes, bake for 20-25 minutes.
- Remove from the pan, and let cool completely before frosting.
- To frost these cupcakes, I used the 1M tip.
- Drizzle caramel syrup on top, and serve immediately.
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