Caramel Apple Milky Way Cupcakes

Instructions

Chocolate Cupcakes

1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
2. In a large bowl, sift together the flour, sugar, baking soda and salt.
3. In a medium bowl, whisk together the egg and sour cream.
4. In a small sauce pan, melt the butter on medium-low heat. Add the coffee, cocoa and vanilla and whisk together. Cook for 2 minutes until cocoa has melted and you have a smooth consistency.
5. Slowly pour a few tablespoons of the chocolate mixture into the egg/sour cream and whisk until combined. You're tempering the egg with this step. Add the remaining chocolate and whisk until combined.
6. Make a well in the flour mixture and pour in the wet. Whisk together until smooth, about 2 minutes.
7. Pour batter into cupcake liners 3/4 full. Bake about 17 minutes or until a toothpick comes out clean.
8. Cool completely on a wire rack.
9. Use an apple corer or core out the center of each cupcake.

Caramel Apple Filling

1. In a large frying pan, melt the butter.
2. Add the apples, sugars, cinnamon and lemon. Mix until combine and the sugar is completely melted. Cook for 3-4 minutes on medium heat until bubbly, stirring constantly. You don't want it to burn, but you want the apples to get semi-soft, but not mushy.
3. Add the flour and mix until the sauce on the apples thicken.
4. Remove from heat, transfer to a glass bowl and allow to cool completely.
5. Fill each cored cupcake with the apple filling.

Caramel Buttercream

1. Cream together the butter and brown sugar until smooth.
2. Add the powdered sugar, vanilla and heavy cream and beat until smooth. Scrape the sides and bottom of bowl to make sure everything is incorporated.
3. Add the caramel sauce until you reach your desired consistency. Beat on high for 3-4 minutes.
4. Top each cupcake with a swirl of buttercream.
5. Garnish with with a drizzle of caramel sauce and the halved Milky Way bars.