Milky Bar Cupcakes

Name: Milky Bar Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 190 g Softened butter; 190 g Caster sugar; 1 Teaspoon Vanilla extract; 3 Medium Eggs; 190 g Self-raising flour; 12 Chunks Milky Bar chocolate; 180 g Milky Bar chocolate; 200 g Softened butter; 300 g Icing sugar; 5 Tablespoons Double cream; 12 Chunks Milky Bar chocolate; 12 Milky Bar buttons

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These Milky Bar cupcakes are soft, fluffy and topped with decadent white chocolate buttercream. They're easy to make and enjoyable for both kids and adults.

milky bar cupcakes on a white cake stand

If you love white chocolate then you're going to love these Milky Bar cupcakes!

They're light, fluffy vanilla cupcakes with a piece of Milky Bar chocolate inside and plenty of rich Milky Bar flavoured buttercream on top. They're perfect for bake sales, birthday parties, picnics and any other occasion that calls for a sweet treat!

If you're a beginner in the kitchen, don't panic! I've written detailed ingredient notes, step-by-step instructions and top tips to help you get these cupcakes right on the first try. For those of you who prefer the short, condensed version of the recipe, you can find it in the recipe card at the end of the post. Enjoy!

Ingredients

Here's everything you'll need to make these tasty white chocolate Milky Bar cupcakes:

Butter: Use softened, unsalted butter for best results when making cupcakes. You can soften it by leaving it out at room temperature for around 60 minutes before you start baking.
Sugar: Caster sugar is what I always use when making any kind of baked good. It has a finer texture than regular granulated sugar and helps to improve the texture of the finished product.
Eggs: You'll need 3 medium eggs for this recipe. If you only have small eggs to hand, you might need to add a splash of milk to help loosen the batter a little.
Flour: For these cupcakes, we'll be using self-raising flour. This means you don't need to add any baking powder separately. If plain/all-purpose flour is all you have, you can add 2 teaspoons of baking powder to the recipe.
Milky Bar chocolate: They wouldn't be Milky Bar cupcakes without Milky Bar chocolate now, would they? I used slightly less than 4 bars (90g each) for this recipe.
Icing sugar: This is needed to make the buttercream that goes on top of the cupcakes. It's also known as powdered sugar or confectioner's sugar.
Double cream: Adding double cream to the buttercream helps to loosen it and create a beautifully silky texture. You could also use heavy cream or room-temperature milk instead.
Milky Bar buttons: I added these on top for extra decoration. Optional but recommended!

Equipment

Food scale: As always, I recommend using a digital food scale for this recipe. Accuracy is super important when it comes to baking.
Mixing bowls and utensils: A large one for making the cupcake batter, a medium one for making the buttercream, and a heatproof bowl for melting the chocolate. You'll also need a wooden spoon and a couple of smaller spoons.
Cupcake tin and cases: This recipe makes 12 cupcakes so you'll need a 12-hole cupcake tin or two 6-hole tins, plus 12 cupcake cases.
Piping bag and nozzle: If you'd like to pipe the buttercream onto the cupcakes, you'll need a piping bag and a large star nozzle.

How to make Milky Bar cupcakes

Step 1: Preheat your oven to 180°C (or 160°C for fan ovens). Line a cupcake tin with 12 paper cases.

Step 2: In a large bowl, mix together 190g of softened butter and 190g of caster sugar then stir in 1 teaspoon of vanilla extract.

butter and sugar creamed together in a bowl

Step 3: Add 3 eggs to the bowl along with 190g of self-raising flour. Mix well until you have a thick, smooth cake mix.

Step 4: Divide the mixture evenly between your 12 paper cases. Then push a piece of Milky Bar chocolate into the centre of each one.

stuffing piece of milky bar chocolate into cupcake batter

Step 5: Bake the Milky Bar cupcakes for 20-25 minutes, until a toothpick comes out clean. Set them aside on a wire rack to cool completely.

Step 6: Now it's time for the Milky Bar buttercream! Start by melting 180g of Milky Bar chocolate. Set it aside to cool. It's important to note that the chocolate must be completely cool to the touch before adding it in step 8.

Step 7: Add 200g of softened butter to a separate bowl. Measure out 300g of icing sugar then slowly mix it into the butter, a little at a time.

Step 8: Stir in 5 tablespoons of double cream to loosen the buttercream. Then add the cooled melted Milky Bar to the buttercream and mix well.

Step 9: Transfer the buttercream to a piping bag fitted with a large star nozzle and pipe some onto each cupcake. Alternatively, you can spread it on with a teaspoon.

piping milky bar buttercream onto cupcakes

Step 10: Top with Milky Bar buttons and chunks of Milky Bar chocolate for decoration, and a slight drizzling of melted white chocolate. Then all that's left to do is enjoy!

Top tips

If you're pinched for time, you can soften your butter by putting it in the microwave for 10-15 seconds. Cutting it into cubes also helps to speed up the process.
If your cake mix is too thick, you can loosen it a little by adding a splash of milk.
Let the melted Milky Bar cool completely before you add it to the buttercream. If it's still warm when you add it, it'll cause the mixture to curdle/split.
Add more double cream to loosen the buttercream, or more icing sugar to thicken it.

FAQ

How long do Milky Bar cupcakes last?

If you keep them in an airtight container, they'll last for around 4 days. You can store them in the fridge or at room temperature- the buttercream will hold up fine either way.

Can I freeze them?

Yes! Pop your cupcakes into airtight containers and freeze for up to 2 months. When you're ready to eat them, put them out at room temperature for an hour or two until fully thawed. Do not refreeze.

Can I use regular white chocolate instead of Milky Bar?

Yes. Milky Bar chocolate has a unique flavour but if you can't find it or just prefer the taste of regular white chocolate, you can use it in equal amounts as directed in the recipe.

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I hope you like these Milky Bar cupcakes. If you find this post useful, please share it with a friend using the share buttons on this page. Enjoy!