These Out-of-this-World Milky Way Cupcakes are rich, tender chocolate cupcakes made with devil’s-food cake mix, instant chocolate pudding, sour cream, and chopped Milky Way bars. They bake in 18–22 minutes and yield about 24 cupcakes, making them an easy dessert for birthdays, bake sales, holidays, and casual family celebrations.
Every bite combines deep chocolate flavor with creamy nougat, soft caramel, and a luscious candy-bar frosting. The sour cream keeps the cupcakes moist, while melted Milky Way pieces create gooey pockets throughout the cake for a bakery-style treat with very little fuss.
Jump to RecipeWhy You’ll Love This Recipe
There is something especially satisfying about a dessert that tastes extravagant while beginning with a dependable boxed cake mix. The pudding mix adds body and chocolate richness, and the sour cream gives the crumb a soft, moist texture that stays pleasant after cooling.
Chopped Milky Way bars bring familiar nougat and caramel flavor to every cupcake. Some pieces melt into the batter, while others leave little chewy pockets that make each bite different.
The frosting is just as memorable as the cupcakes. Melted candy bars, butter, milk, confectioners’ sugar, and vanilla create a creamy topping with a subtle caramel-chocolate taste that pairs beautifully with the dark cake.
If you enjoy playful cupcake combinations, you may also like these maple bacon cupcakes, which balance sweet frosting with a salty topping.
Ingredients You’ll Need
The cupcake batter uses straightforward ingredients, but each one has an important job. Use a 15.25-ounce box of devil’s-food or chocolate cake mix, along with one 3.4-ounce package of instant chocolate pudding mix.
- Four large eggs provide structure and richness.
- One cup of sour cream keeps the cupcakes moist and tender.
- One-half cup vegetable oil contributes a soft texture.
- One-half cup water loosens the batter to the right consistency.
- Vanilla extract rounds out the chocolate flavor.
- Twelve to sixteen fun-size Milky Way bars, or approximately two cups chopped candy, provide the signature filling.
For the frosting, gather eight to ten additional fun-size Milky Way bars, one-quarter cup unsalted butter, two tablespoons milk or evaporated milk, two cups sifted confectioners’ sugar, one-half teaspoon vanilla, and one to two tablespoons additional milk as needed.
Chill or briefly freeze the candy bars before cutting them. Cold candy is firmer, easier to slice, and less likely to stick to the knife, which helps distribute the pieces evenly through the batter.
For another chocolate-centered dessert idea, take a look at these chocolate bark cupcakes. They offer a different style of chocolate topping while keeping the cupcake theme festive.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then line two 12-cup muffin pans with paper liners. Having both pans ready before mixing lets you portion the batter promptly and keeps the candy from settling too heavily in one area.
Step 2: Add the cake mix, instant chocolate pudding mix, eggs, sour cream, vegetable oil, water, and vanilla extract to a large mixing bowl. Beat for about 1–2 minutes, just until the batter is smooth and evenly combined; avoid prolonged mixing once no dry streaks remain.
Step 3: Fold the chopped Milky Way bars into the batter with a spatula. Use gentle strokes so the candy stays distributed rather than sinking in one dense layer.
Step 4: Divide the batter among the paper liners, filling each one about two-thirds full. Do not overfill, because the candy can melt and make the batter spread as the cupcakes bake.
Step 5: Bake for 18–22 minutes, until the tops spring back lightly when touched. Insert a toothpick into the cake portion, testing in more than one spot because the pick may hit melted candy instead of fully baked cake.
Step 6: Let the cupcakes cool in the pans for 5–10 minutes. Transfer them to a wire rack and allow them to cool completely before preparing or applying the frosting.
Step 7: Place the chopped frosting Milky Way bars, butter, and two tablespoons of milk or evaporated milk in a saucepan. Warm over low heat, stirring frequently, until the candy and butter melt into a smooth mixture; do not rush this step with high heat.
Step 8: Remove the saucepan from the heat and cool the melted candy mixture until lukewarm. Beat in the sifted confectioners’ sugar and one-half teaspoon vanilla, then add additional milk a teaspoon at a time until the frosting becomes spreadable.
Step 9: Frost only the completely cooled cupcakes. Finish with a few reserved chopped Milky Way pieces for a pretty candy-shop presentation and an extra burst of nougat and caramel.
Pro Tips for Perfect Cupcakes
The most important baking tip is to fill the liners conservatively. Two-thirds full gives the batter room to rise without allowing melted candy to push the edges outward.
When checking doneness, test more than one area of the cupcake. A toothpick that touches a caramel or nougat pocket may look sticky even when the surrounding cake is baked, so choose another spot in the cake portion before deciding whether more time is needed.
Frosting temperature matters. If the melted candy mixture is too warm when the confectioners’ sugar is added, the frosting can become thin and may not set properly; lukewarm is the right target.
- Sift the confectioners’ sugar for a smoother frosting.
- Use a teaspoon at a time when adding extra milk.
- Reserve candy pieces for the tops instead of adding every piece to the batter.
- Let the cupcakes cool fully before decorating to prevent melting or sliding frosting.
For a seasonal cupcake option with a creamy center, you can also explore these cream cheese-filled pumpkin cupcakes. They make a lovely choice when you want a warmly spiced alternative.
Frosting, Decorating, and Serving Ideas
Spread the frosting generously with a small offset spatula for a rustic finish, or pipe it with a large round tip for a taller swirl. Because the frosting contains melted candy, it has a pleasantly rich texture that looks beautiful with a simple finish.
Chopped Milky Way pieces are the natural garnish, but you can also add a light dusting of chocolate shavings or a few tiny caramel-colored sprinkles. Keep the decoration focused so the recognizable candy-bar flavor remains the star.
Serve the cupcakes at room temperature with coffee, cold milk, or a scoop of vanilla ice cream. They are especially appealing on a dessert table because the chocolate frosting and candy topping immediately signal the flavor inside.
If you need a sweet-tart accompaniment for a broader dessert spread, this strawberry rhubarb jam can provide a bright contrast to the rich chocolate cupcakes.
Storage and Make-Ahead Advice
Store the frosted cupcakes in an airtight container at room temperature for up to two days, away from direct heat and sunlight. Keeping them covered helps protect the soft crumb and prevents the frosting from drying.
If your kitchen is particularly warm, refrigerate the cupcakes in a covered container, then bring them toward room temperature before serving. The frosting may firm up when chilled, so a short rest makes it creamier and easier to enjoy.
You can bake the cupcakes ahead and frost them after they have cooled completely. For the best appearance, add the chopped candy garnish close to serving time so the pieces remain distinct and attractive.
Although this is a dessert recipe, browsing something savory such as these oven-roasted cauliflower tacos can help round out a party menu before dessert arrives.
Common Questions
Can I use another chocolate cake mix? Yes, a standard devil’s-food or chocolate cake mix works with the listed ingredients. Keep the mix size at 15.25 ounces so the batter proportions remain consistent.
Why did my cupcakes spread? Overfilling the liners is the most likely cause, especially because candy pieces melt as they bake. Fill each liner only about two-thirds full and make sure the oven is fully heated before baking.
Why is my frosting too thin? The melted candy mixture may have been too warm when the sugar was added, or too much milk may have been included. Let it cool further, then add a little more sifted confectioners’ sugar until it reaches a spreadable consistency.
Can I save candy pieces for the topping? Absolutely. Reserving a few chopped pieces creates a stronger visual candy-bar effect and gives the finished cupcakes extra texture.
Out-of-this-World Milky Way Cupcakes
Ingredients
Method
- Heat the oven to 350°F (175°C) and line two 12-cup muffin pans with paper liners.
- Beat the cake mix, pudding mix, eggs, sour cream, oil, water, and vanilla in a large bowl until smooth, about 1–2 minutes.
- Fold in the chopped Milky Way bars, then fill the liners about two-thirds full.
- Bake for 18–22 minutes, checking the cake portion with a toothpick in more than one spot. Cool in the pans for 5–10 minutes, then transfer to a rack and cool completely.
- Melt the frosting Milky Way bars, butter, and milk in a saucepan over low heat, stirring frequently. Cool until lukewarm, then beat in the confectioners’ sugar and vanilla; add additional milk a teaspoon at a time until spreadable.
- Frost the completely cooled cupcakes and garnish with extra chopped Milky Way pieces if desired.
Notes
Final Thoughts
These Out-of-this-World Milky Way Cupcakes deliver everything a chocolate candy lover wants: a moist chocolate crumb, soft caramel and nougat pockets, and a creamy frosting made with even more Milky Way bars. The preparation is approachable, but the finished cupcakes look and taste special enough for a celebration.
Remember the three keys to success: chill the candy before chopping, fill the liners only two-thirds full, and cool the melted frosting mixture until lukewarm before adding the confectioners’ sugar. Once decorated with a few extra candy pieces, these cupcakes are ready to steal the spotlight at any dessert table.