Tastes Like Christmas

Isn’t it weird how some food make you think of a certain time of year. No matter what the weather is like, that taste takes you back to some other time and memory.

That is what happened with hubby and I ate these cupcakes. They taste like Christmas. We both said it after the first bite. I was somewhat surprised because the cookbook has a gingerbread cupcake recipe in it and I thought that would taste like Christmas and these wouldn’t, but they do. They are very good though!

Spice Cupcakes – 5 WW PTS with frosting (from Crazy about Cupcakes) makes 12
1/2 cup molasses
1/2 cup boiling water
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 1/3 cups all-purpose flour – I use King Arthurs White Whole Wheat Flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt

Preheat over to 350F. Insert liners into a medium cupcake pan.

In a small bowl combine the molasses and boiling water. Set aside.

In a large bowl cream together the butter and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the egg to the creamed mixture. Beat well.

In a separate bowl combine the remaining ingredients.

Beat the flour mixture into the creamed mixture, alternating with the molasses mixture. Beat well after each addition.

Fill the cupcake liners three-quarters full. Bake for about 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Cream Cheese Frosting (cheat version)
Mix 8 oz cream cheese with a tub of store-bought vanilla frosting.

Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)
Cupcake: 142.7 Calories, 4.6g Fat, 28.1 mg Cholesterol, 213 mg Sodium, 209.4 mg Potassium, 22.8 g Carbs, 1.6 g Dietary Fiber, 12.3 g Sugar, 2.4 g Protein
WW POINTS = 3
Frosting: 67.2 Calories, 3.1g Fat, 3.3 mg Cholesterol, 56.9 mg Sodium, 4.4 mg Potassium, 9.1 g Carbs, 0 g Dietary Fiber, 8.5 g Sugar, 0.7 g Protein
WW POINTS = 2

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16 Responses to “Homemade Milky Way Candy Bars”

  1. #
    1
    KV — October 20, 2010 at 1:28 pm

    those look good too. Are homemade butterfingers next? I have a recipe I’m going to try out soon.

  2. #
    2
    Jen — October 20, 2010 at 2:41 pm

    Butterfingers would be tasty, but I’ve got something else coming on Friday…

  3. #
    3
    amanda @ fake ginger — October 20, 2010 at 6:00 pm

    OH YUM! I really want to try these but I’m horrible at dipping things too.

  4. #
    4
    oneordinaryday — October 21, 2010 at 12:25 am

    This is exactly what my son’s been asking me to do. You’re making it hard to say no – they look perfect!

  5. #
    5
    Kimmy Bingham — October 21, 2010 at 1:03 am

    Why do you tempt me so? Milky Ways are my favorites. This is so worth trying 🙂

  6. #
    6
    Smitten Sugar — October 21, 2010 at 2:47 pm

    Yum these look delicious! I love Milky ways

  7. #
    7
    Eliana — October 21, 2010 at 8:22 pm

    Well they look pretty perfect to me! And super delicious too.

  8. #
    8
    Kerstin — October 22, 2010 at 4:11 am

    I’m so intrigued by the cool whip/chocolate mixture for the filling! These look so yummy and addicting!

  9. #
    9
    Miss Yunks — October 22, 2010 at 4:34 pm

    These look so cute and much easier than the milky ways and snickers I made a few months ago. I made mine in muffin wrappers so I didn’t dip them, just layered the chocolate, nougat, caramel, and chocolate! They came out pretty tasty but was a lot of work!

  10. #
    10
    Rachael Pergler — October 26, 2010 at 1:31 am

    I just tried these and they didn’t come out as I’d hoped. The chocolate and whipped cream mix was too sticky and wouldn’t harden. Did I do something wrong? Also what if you can’t find kraft caramel?

  11. #
    11
    Jen — October 26, 2010 at 11:41 am

    Rachael – Sorry to hear they didn’t turn out for you. The center part was a bit sticky while dipping and wasn’t super hard… Any caramel would work for this recipe, I just use the Kraft kind that comes individually wrapped.

  12. #
    12
    K — November 2, 2013 at 7:41 pm

    I would put melted chocolate in the pan first, freeze, then the chocolate mixture, then the caramel. Then you can spoon melted chocolate on top. Would this work? (It solves the dipping problem too!)

    • beantownbaker — November 3rd, 2013 @ 12:36 pm

      That could definitely work… The caramel might ooze out when you gut them though… Let me know how it goes if you try it.

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    13
    Rick — October 31, 2014 at 11:23 am

    I hope you are not using Cool Whip which is all trans-fat and high fructose corn syrup. I’m looking for a healthier alternative to the store bought Milky Way. Perhaps a recipe for homemade whip ?

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    14
    Linda — December 23, 2015 at 1:42 pm

    These were a DISASTER. I wasted my morning and a lot of ingredients. The chocolate mixture was so sticky when cutting into squares. The directions did not state whether to add water to the caramels when melting so I didn’t…the caramels ended up thick and so sticky, I had trouble putting it on the chocolate layer. Dumped the whole mess out since I didn’t want to waste a bag of milk chocolate chips to coat them. I have been baking my entire life (60 +) and never had a recipe go like that.

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    15
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