Milky Way Cupcakes

3 2.05-ounce Classic Milky Way bars, cut up
1/2 cup (1 stick) unsalted butter, softened, divided
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup granulated sugar
2 eggs, room temperature
1/2 cup plus 2 tablespoons buttermilk
Frosting
1 cup (2 sticks) unsalted butter, softened
1 tablespoon plus 1 teaspoon milk
1 cup (6 ounces) semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla
2 cups confectioners' sugar
For the cupcakes, preheat the oven to 350 degrees. Line 16 muffin cups
with cupcake liners. In a medium saucepan over low heat, melt the candy
bars with 4 tablespoons (1/2 stick) butter until smooth, stirring
occasionally. Set aside to cool slightly. In a bowl, mix together flour
and baking soda. Set aside. With an electric mixer, beat together the
sugar and the remaining 4 tablespoons (1/2 stick) butter for 1 to 2
minutes. Add the eggs one at a time, beating until well incorporated.
Add the dry ingredients alternately with buttermilk, beginning and
ending with the dry ingredients. Stir in the melted candy, which should
still be warm. Mix thoroughly. Spoon the batter into muffin cups until
just over half full. Bake for 18 to 22 minutes, or until tops spring
back when lightly touched. Let cool in the pans for 10 minutes. Remove
from the pans and cool completely on wire racks. Frost the cupcakes.
To prepare the frosting, in a large bowl, beat the butter until creamy,
about 1 minute. Add the milk and blend until smooth. Add the melted
chocolate and beat well. Add the vanilla and beat another minute.
Gradually add the sugar and beat until desired consistency.
16 servings