Milk Dud Cupcakes are one of the best cupcakes I have had thus far. The kiddo’s and my husband love them. As you know cupcakes are my favorite sweet. The thought of Milk Duds brought to life these amazing cupcakes. My husbands favorite is caramels and bringing home milk duds bring a smile to his face.
When I told my husband that I was making milk dud cupcakes, his first thought was that I was actually using milk duds inside the cupcakes themselves. I told him that is not the case, but they will be on top and the whole cupcake will taste delicious and leave you wanting more. He always has a huge sweet tooth, although he is not supposed to have sugar because he is a diabetic.
My children loved these as well. My son wouldn’t stop taking the milk duds off the top. He enjoyed eating his first before eating the rest of the cupcake. He would eat the milk dud, the icing, and then the cupcake. Not me, I would bite into them so that I got all of the flavors together. It was AMAZING and oh so delicious!
These cupcakes are one of the best cupcakes as far as taste. If you enjoy caramel or milk duds either one, then you will love this incredible, delicious cupcakes recipe.
Milk Dud Cupcakes
Have you ever made Milk Dud Cupcakes? If you have, do you make them differently? What do you differently if so? If you haven’t ever made them or haven’t tried them, we hope that you will use this recipe to make some for your family. Once you do, come back and leave us a comment letting us know how they turned out. Did your family enjoy them? I sure hope you love these Milk Dud Cupcakes like my family does.
Calories
Fat
Carbs
Protein
Jenn Worden
Yields 24 Cupcakes
These cupcakes are delicious. Try these Amazing Cupcakes and let us know what you thought about them.
35 minPrep Time
20 minCook Time
55 minTotal Time
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Ingredients
- 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
- 1 1 /2 cups sugar
- 1/4 cup water
- 6 Tbsp unsalted butter (room temp)
- 1 cup heavy cream
- 1 cup unsalted butter, (room temp)
- 4 cups powder sugar
- 3/4 cup Caramel Sauce, (cool completely)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In large heat mixing bowl, mix cocoa powder and baking soda.
- Add the boiling water and mix until bubbles subsides and mix is well blended, allow to cool for 5 minutes.
- In a second large mixing bowl, use a electric hand mixer on low speed, add melted butter, vegetable oil, granulated sugar, vanilla and salt and mix.
- Stir in eggs and eggs yolks, mix well until its all well combined
- Fold in cocoa mixture then blend in heavy cream.
- Slowly add in flour and blend until combined, make sure to scrape the sides and bottom of bowl.
- Divide 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 wire rack to cool.
- Cool completely
- Frost with caramel frosting ( recipe below ) , drizzle with caramel sauce ( recipe below )
- Top with Milk Duds
- In the bowl of an electric stand mixer fitted with 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 mixture forms a stiff peak.
- Add caramel sauce and vanilla and whip on medium-high speed until light and fluffy about 2 minutes.
- In a 3 quart saucepan, heat sugar and water over medium to high heat stirring to dissolve sugar.
- Once mix reaches a boil, stop mixing and allow the sugar mix 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 mix is smooth.
- The caramel will need to cool several minutes then pour into a mason jar to cool completely then refrigerate.
