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Rolo Cupcakes

I stumbled upon this recipe from my baking addiction, doubled the recipe and shared with many friends.  I'm sadly not eating sugar, but am trusting my sources who declared the concoction a keeper.

For the cupcakes:
1 package Devil’s Food Cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 frozen Rolos (freeze for at least 2 hours)

For the frosting:
4 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
⅓ cup caramel syrup
1 1/2 pounds confectioners’ sugar

For the ganache:
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

24 Rolos for garnish

For the cupcakes:
1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.
3. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.
4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
5. Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, no worries though because you’ll cover that with frosting.
7. Cool cupcakes thoroughly on wire rack.

For the frosting:
1. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

For the ganache:
1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.
4. Top each cupcake with a Rolo.
5. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

Posted on Thursday, August 11, 2011 at 01:06PM by Registered CommenterAmy in , , | Comments3 Comments | References3 References

References (3)

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  • Response
    Response: www.afgooy.com
    Wonderful read. I found your web page from a google search, and was glad i did. The info has helped me immensely.
  • Response
    food - Journal - Rolo Cupcakes
  • Response
    food - Journal - Rolo Cupcakes

Reader Comments (3)

Holy cow, it is beyond me how you could go to such efforts and not partake! If I wasn't eating I would have gone for the box and can for sure! Way to go.

August 17, 2011 | Unregistered CommenterEmily

yes, please!

August 25, 2011 | Unregistered Commenteramberly

ummmm...... I would like to sign up to be included in your "friends" that you share with!!

October 19, 2011 | Unregistered CommenterWendy

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