3 Milky Way bars (2.05 oz. bars) (Buy an extra bar if you want for decoration.)
1 3/4 cup milk, plus 2 tbsp.
3/4 cup unsweetened cocoa
2 cups flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
4 oz. butter (1 stick), room temperature
1 cup sugar
1/2 cup brown sugar
1/2 tsp. vanilla
2 eggs
Buttercream*
25 caramels (I use Kraft)
1/4 cup milk
4 oz. butter (1 stick), room temperature
2 1/2 cups powdered sugar, sifted
1/4 tsp. vanilla
25 caramels (I use Kraft)
1/4 cup milk
4 oz. butter (1 stick), room temperature
2 1/2 cups powdered sugar, sifted
1/4 tsp. vanilla
*This buttercream recipe is enough for about 36 cupcakes. Double it if you prefer to make the layer cake.
2. Preheat the oven to 350 and lightly butter and flour your cupcake pan (or two 9-inch round cake pans).
3. In a medium bowl, combine the cocoa, flour, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, cream together the butter, sugar, brown sugar, and vanilla on high until well blended.
5. Add the eggs one at a time and beat for 30 seconds on high, scraping down the sides of the bowl after each addition.
6. Add the Milky Way mixture and mix for 30 seconds on high.
7. Add 1/2 of the four mixture and 1/2 the remaining milk to the butter mixture and mix well, scraping down the sides of the bowl. Add the remaining flour mixture and milk. Mix thoroughly until incorporated. Pour the batter into prepared cake pans.
8. Bake for 28 to 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
9. Cool the cupcakes in the pan for 10 minutes. Invert the cupcakes onto a rack and cool completely before frosting.
10. For the buttercream: In a medium saucepan over medium-low heat, melt the caramels, stirring often. Remove from heat and stir in milk until smooth. Set aside and cool to room temperature.
11. In a medium mixing bowl, cream together the butter, powdered sugar, and vanilla for 3 minutes on high.
12. Add the cooled caramel and mix on high for 2 minutes. Frost your cupcakes!
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