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3.75 from 4 votes

Milky Way Cupcakes

A chocolate cupcake filled with a caramel condensed milk mixture to make them extra moist! Then topped with a salted caramel frosting and Milky way candy bars!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: cupcakes
Servings: 30 cupcakes
Calories: 384kcal


For the cupcakes

  • 2 cups (400 g) granulated sugar
  • 1 3/4 cups (210 g) all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1 1/2 teaspoons (63 g) baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup (240 ml) milk
  • 1/2 cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) boiling water

For the "poke" part

  • 1/2 cup condensed milk
  • 1/2 cup caramel sauce

For the frosting

  • 5 cups (565 g) powdered sugar sifted
  • 2 1/2 cups (5 sticks, 565 g) unsalted butter softened
  • 4 Tablespoons heavy cream
  • 4 teaspoon vanilla extract
  • 1/2 cup caramel sauce plus additional for drizzling
  • milk way candy bars chopped for garnishing


  • Position a rack in the center of the oven. Heat oven to 350°F. Prepare two cupcake pans with cupcake liners and set aside. (This batter will make 30 cupcakes, or more than 2 pans, so I set up two with liners, and bake the first two pans, and finish up with a third batch/pan with my leftover batter).
  • In a large mixing bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk to combine.
  • Add eggs, milk, oil, and vanilla. Whisk to combine.
  • Add dry ingredients to the egg mixture and whisk to combine.
  • Stir in the boiling water. Batter will be very thin.
  • Divide batter into the prepared cupcake pans, filling each well about 2/3 full.
  • Bake for 18-20 minutes or until wooden toothpick inserted in center comes out clean.
  • While the cupcakes bake, mix together the caramel and condensed milk for the "poke part. Set aside.
  • When cupcakes are done baking, remove from the oven and immediately poke the tops of the cupcakes using a wooden skewer, fork, or toothpick. Pour into the holes the condensed milk/caramel mixture.
  • While cupcakes are cooling, prepare the frosting: In a stand mixer, combine the butter and powdered sugar. Cream until light and fluffy for 2-3 minutes. Add in the heavy cream, caramel, and vanilla. Mix until combined on low. Then on medium-high mix for 8 minutes until light and fluffy.
  • Using a piping bag and tip, or an offset spatula, pipe the frosting onto each cupcake. Top with candy bars and additional caramel sauce if desired.


  • Before you start bakingget your cupcake pans ready with your cupcake liners. Never have your batter ready, and your pans not ready. Your pans should always be waiting for you.
  • Pre-heat that oven! Then double check it. Most ovens do not run accurately. Invest in an oven thermometer to ensure your oven reads the correct temperature. If it doesn't, then adjust accordingly.
  • Use a cookie scoop or a measuring cup to measure out each cupcake. You want each cupcake to be the same amount of batter, so they bake evenly.
  • Bake on the middle rack. If you bake too high or too low, then you run the risk your cupcakes baking unevenly.


Calories: 384kcal | Carbohydrates: 48g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 199mg | Potassium: 89mg | Fiber: 1g | Sugar: 36g | Vitamin A: 554IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg