Rolo Cupcakes

Brace yourselves for an incredible cupcake recipe.

Husband asked me to bake something for a bake sale they were having at work for breast cancer. So naturally, I decided to bake a cupcake. Everyone loves cupcakes and I love baking new, fun things inside of cupcakes.  So why not a Rolo, right?  A friend from school had never even heard of rolo’s before.  Whats that about?  If you’ve never tried one, please go buy some and try one, and then bake these cupcakes because they turned out phenomenal!

The cake recipe was from Cake Mix Doctor, so it was super easy to throw together and the cake turned out very moist! I toped each cupcake with a caramel buttercream frosting. Worth. Every. Calorie.

Enjoy 🙂

For the Cupcake: 

Ingredients: 

  • 1 (18.25 ounce) package Devil’s Food Cake mix
  • 1 (5.9 ounce) 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)

Instructions: 

1. Preheat oven to 350 degrees F.

 2.  Line muffin pan with paper liners (24) or spray with non-stick 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.

They balloon up! So be sure not to overfill…

For the Frosting

Ingredients: 

  • 2/3 cup solid vegetable shortening
  • 2/3 cup caramel icing toping
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • 4 cups (~1lb) confectionaries sugar
  • 2 teaspoons milk or water

Instructions:

1. Cream shortening, caramel ice cream topping, vanilla, and butter flavoring.

2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until light and fluffy. (add more or less milk to get to the consistency you want.

3.  For best results, keep icing bowl in refrigerator when not in use.

Now all you that have left to do is frost your cupcakes!

 

 

(Every one always asks how I make my icing look so pretty, I use a pipping bag and pipping tip!  You can find them in cake decorating isle at Walmart or online at Wilton’s.  I promise it’s easy to use! 🙂 )

Happy Friday! Hope everyone has a fabulous weekend.

 

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8 thoughts on “Rolo Cupcakes

  1. Definitely worth every calorie–these look great! And I am obsessed with my piping bag. I’m embarrassed to show anyone my array of tip sizes/shapes etc hahaha

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