Milky Way Cupcakes

Irene Hernández
Milky Way Cupcakes with caramel toffee... super delicious!!!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 1 cup flour, sifted
  • 1/4 cups cocoa powder, (Hershey's) sifted
  • 3/4 tablespoons baking soda
  • 1/4 tablespoons salt
  • 1/2 cups sugar
  • 1/2 cups raw sugar
  • 80 grams butter
  • 1 egg
  • 1 tablespoon vanilla essence
  • 1/2 cups water, warm
  • 1/4 cups whipping cream, (Lyncott)
  • 3 milky way chocolates, large
  • 1 cup sugar
  • 1 cup whipping cream, (Lyncott)
  • 45 grams butter
Preparation
1h
0 mins
Low
  • For the base: Preheat the oven to 180ºC and place liners in the cupcake mold.
  • Sift the following ingredients into a bowl: flour, cocoa, baking soda, and salt.
  • In a mixer with a paddle attachment at medium-high speed, beat the sugar with brown sugar and butter until fluffy, about 3 minutes.
  • Add the egg and vanilla and continue beating at the same speed, being careful to scrape with a spatula so that all the ingredients are integrated.
  • Add the water and cream in 3 equal parts, beating for a maximum of 30 seconds, do not overbeat.
  • Pour the mixture into two molds with liners and bake for 30 minutes at 180ºC or until a toothpick comes out clean.
  • For the Toffee: Heat the sugar in a non-stick pan over low heat until it turns into golden caramel.
  • Add warm cream all at once and mix with a manual whisk until a chewy texture is achieved, add butter for flavor and shine.
  • Decoration: Cut the Milky Way into rectangles of 1 cm.
  • Assembly: On the cupcakes, add the toffee and several pieces of Milky Way; to add volume, some can be inserted on sticks and placed on top.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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