Are you a fan of Rolo’s? If so you’ll love these Rolo Cupcakes!
Moist chocolate cupcakes with nestled a Rolo in the middle of the batter, topped the baked cupcakes with caramel infused buttercream and finished with a drizzle of ganache and a Rolo. Are you drooling yet?
If that didn’t get your attention, then really, what will? These are by far the most amazing cupcakes I’ve ever had and will be the best you ever have too!
I honestly think these are some of the most delicious Cupcakes – I realise there aren’t that many Rolos on mine, but I had eaten a majority of the second packet before it had got to putting any on top (hence why there is only 1 and a half of one on each cupcake), but the mixture of the cupcakes, the buttercream and the drizzles is heavenly. I really hope you like these as much as I did, ENJOY!!
Cook Time: 18-22 minutes
Prep Time: 25 minutes
Total Time: 47 minutes
Yield: 24 cupcakes
For the cupcakes:
24 frozen Rolos
1 package instant chocolate pudding mix
1 cup sour cream
1 teaspoon of vanilla
4 eggs; lightly beaten
1 cup vegetable oil
1/2 cup warm water
1 package Devil’s Food Cake mix
For the frosting:
2 teaspoons pure vanilla extract
4 sticks unsalted butter; room temperature
⅓ cup caramel syrup
1 1/2 pounds confectioners’ sugar
¼ teaspoon fine sea salt
For the ganache:
2 tablespoons light corn syrup
2 tablespoons honey
1/2 cup heavy whipping cream
2 teaspoons vanilla
4 oz bittersweet chocolate, chopped into very small pieces
24 Rolos for garnish
To make the Cupcakes:
Heat your oven to 350F and line a 12-hole muffin tray with cupcake liners.
In a large bowl, combine the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla, beat together with a stand mixer until well combined and smooth.
Scoop the cupcake batter evenly into the cupcake liners and put a frozen Rolo into the center of the batter in each cupcake liner. Making sure the candy is well covered in batter, smooth the surface.
Bake in the oven for 18-22 minutes until they’re baked through and they are springy to touch.
Remove from the oven and let rest in the pan for 5 minutes then cool on the cooling rack.
To make the frosting:
In the bowl, beat the butter with an electric mixer for a couple of minutes to loosen it. Mix well in the vanilla extract, salt and caramel syrup until combined.
Gradually add the sugar on a slow speed until it is combined. Give it a taste once all of the sugar has been added and thoroughly blended, then decide if you want to add extra caramel syrup. Then speed the mixer up and beat until fluffy and smooth.
To make the ganache:
In a heat safe bowl, add chocolate pieces. Set aside.
Warm the heavy cream in a small saucepan over medium heat until it is very hot but not boiling. Then pour it over the chocolate and allow it to sit for about 5 minutes.
Combine the cream and chocolate in a mixing bowl and whisk until smooth and combine well. Whisk in the honey, corn syrup, and vanilla.
Allow for a 15-minute to cool.
Using a piping bag with a tip of your choice, pipe the buttercream frosting onto the cupcakes.
Use a spoon to drizzle the glaze over the cupcakes and drip down the sides a little bit. Add the Rolo to the top and huzzah!