Awesome Milk Dud Cupcakes Recipe

by Jenn

Milk Dud Cupcakes WHAT, another awesome recipe created by my dear friend Krista. She’s created several recipes on Jenn’s Blah Blah Blog.

Milk Dud Cupcakes Recipe

Do these Milk Dud Cupcakes look amazing or what? I certainly do, but hey, I’m a HUGE fan of just about anything caramel, lol. If it has caramel, chances are I’m going to like it.

Milk Dud Cupcakes recipe

Milk Dud Cupcakes recipe

Milk Dud Cupcakes

Have you ever made Milk Dud Cupcakes? If you decide to give this recipe a try, let us know what your thoughts are. If not, I hope it helped get your creative juices flowing and you were able to come up with great cupcake recipes to share with your loved ones.


Rating: 5.0/5
( 1 voted )
Serves: 9 Prep Time: Cooking Time: Nutrition facts: 500 calories 10 fat


  • Cupcakes:
  • 2/3 cup cocoa
  • 1 tsp baking soda
  • 1 cup boiling water
  • 1/2 cup unsalted butter, melted
  • 1/3 cup vegetable oil
  • 1 3/4 cup sugar
  • 1 1/2 tsp vanilla extract
  • 3/4 tsp salt
  • 2 large eggs
  • 2 large egg yokes
  • 1/2 cup heavy cream
  • 1 3/4 cup all-purpose flour
  • Caramel Sauce:
  • 1 1 /2 cups sugar
  • 1/4 cup water
  • 6 Tbsp unsalted butter (room temp)
  • 1 cup heavy cream
  • Caramel Frosting:
  • 1 cup unsalted butter, (room temp)
  • 4 cups powder sugar
  • 3/4 cup Caramel Sauce, (cool completely)
  • 1 tsp vanilla extract



Preheat the oven to 350 degrees.

In a large heat-mixing bowl, mix cocoa powder and baking soda.

Add the boiling water and mix until bubbles subside and the mix is well blended. Allow to cool for 5 minutes.

In a second large mixing bowl, use an electric hand mixer on low speed, add melted butter, vegetable oil, granulated sugar, vanilla, and salt, and mix.

Stir in the eggs and eggs yolks and mix well until they are all well combined

Fold in the cocoa mixture, then blend in heavy cream.

Slowly add in the flour and blend until combined; make sure to scrape the sides and bottom of the bowl.

Divide the batter among 24 paper-lined muffin cups, filling each cup about 2/3 full.

Bake in the oven for 20 minutes.

Remove from oven and allow to cool in muffin tin

Transfer to a wire rack to cool.

Cool completely

Frost with caramel frosting ( recipe below ) and drizzle with caramel sauce ( recipe below )

Top with Milk Duds

Salted caramel frosting:

In the bowl of an electric stand mixer fitted with a paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3–4 minutes.

Add powdered sugar and blend on low speed until the mixture forms a stiff peak.

Add caramel sauce and vanilla and whip on medium-high speed until light and fluffy, about 2 minutes.

Caramel sauce:

In a 3-quart saucepan, heat sugar and water over medium-to-high heat, stirring to dissolve the sugar.

Once the mixture reaches a boil, stop mixing and allow the sugar mixture to boil until it reaches a dark amber color.

Once the sugar mix reaches a dark amber color, add butter and mix until butter has melted, then remove from heat.

Carefully pour in cream and mix it till it bubbles

Mix until the mixture is smooth.

The caramel will need to cool for several minutes, then be poured into a mason jar to cool completely, then refrigerated.

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