... also known as "Chocolate Magic." At least that's how they were described by one of the guys at yesterday's Royal's tailgate. He said this as he was eating his third cupcake, so I'm thinking he liked them. They were delish, and not hard to make! Here's the recipe - I got it from a blog I read, My Baking Addiction. I altered it slightly by using Milky Ways instead of Snickers, and I didn't use the package of pudding. Instead I used Pillsbury Devil's Food cake mix with a cup of pudding added to the mix. Enjoy - they're sure to go over well with chocolate and candy lovers!
Here's the recipe:
1 package devil’s food cake mix with pudding
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Milky Way Miniatures
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In a large bowl, mix together the cake, sour cream, oil, beaten eggs, vanilla and water.
4. Evenly divide the batter amongst the prepared pans.
5. Gently push a frozen Milky Way Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
6. Bake for 15-20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.
2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
Garnish with chopped Milky Way bars and a drizzle of caramel syrup.