Rolo Cupcakes

I am finally back from a mini vacation at Oglebay Resort in West Virginia. I’m so not the outdoorsy type; therefore, it wasn’t my favorite idea for a vacation. However, it was a great way to spend time with family, so I put aside my girly ways and dealt with the whole “roughing it” vibe. Well, if you consider hanging out in a cabin “roughing it”. I’ll touch more on Oglebay in an upcoming post, because today is simply devoted to these incredibly decadent Rolo Cupcakes.

While I was away, Kristan and Amber took over MBA for a few days with their Rolo creations. Both of their recipes had me craving caramel and wishing that I brought along my baking gear to West Virgina.

Before I left town, I whipped up these super simple Rolo Cupcakes using my Snicker’s Cupcake recipe as inspiration. I started with my favorite doctored up cake mix recipe, nestled a frozen 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 you aren’t a fan of boxed mixes, simply substitute your favorite from scratch chocolate cupcake recipe. I’m pretty sure you’ll still have amazing results. Be sure to stop back tomorrow for the finale to Rolo Week, which may have something to do with ice cream. Yes, I went there – and you won’t want to miss it.

Rolo Cupcakes

Yield: 24 cupcakes

Prep Time: 25 minutes

Cook Time: 18-22 minutes

Total Time: 47 minutes


For the cupcakes

  • 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)

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°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.


87 Responses to “Rolo Cupcakes”

  1. Emily — November 6, 2011 at 7:00 am

    Thank you! My coworkers will freak. <3


  2. Alissa — December 17, 2011 at 1:13 pm

    My mom and I are making these right now, but using our own frosting. :) These sound delicious!


  3. Ruby — April 21, 2012 at 11:50 am

    Okay, So I started making these last night because this recipe totally inspired me to start baking again, so far so good. I’ll be making the caramel buttercream today. But instead of chocolate ganache, I’m topping it with a little caramel sauce. I’ll let you know when they’re done. I’m so excited! Thanks for posting this AWESOME recipe!


    • Jamie — April 21, 2012 at 11:51 am

      I am so happy to hear that you enjoyed the recipe and that My Baking Addiction reignited yours! Have an amazing weekend.

    • Ruby — April 22, 2012 at 11:01 pm

      I made them! They turned out so well. Everyone loved them! I wish I could show you a picture, I’m just beaming with pride over these cute cupcakes. Thanks again for this amazing recipe :)

  4. Lily @ Sugar and Slice — April 25, 2012 at 6:39 pm

    Great, I think I just broke my laptop by drooling on it, thanks a bunch!
    seriously though these look amazing.
    When I bake with chocolate I usually get complaints that the combination of butter cream and chocolate is too sweet and rich, how do you get around this problem?


  5. Fe — May 10, 2012 at 4:17 pm

    These cupcakes look GREAT! I was planning on making them tonight after work but I won’t have time to freeze the rolos for 2 hours…is freezing the rolos for 2 hours a MUST?


  6. Joan — June 24, 2012 at 3:42 pm

    This recipe to to die for good. I LOVE the frosting and the hint of caramel taste. Yum!


  7. Lise — July 13, 2012 at 2:24 pm

    1 1/2 pounds of icing sugar for the icing? Can someone convert that to cups for me?


    • Jjswagg — November 24, 2014 at 9:43 pm

      It is about 6 cups

  8. Sharon Glanville at BeBetsy — September 25, 2012 at 5:21 pm

    Totally decadent! My kind of treat.


  9. Stephanie L — October 1, 2012 at 3:27 pm

    I’ve had this recipe bookmarked for a loonnnggg time and I’m finally getting the opportunity to make them for a girlfriends 39th birthday party. So excited!! Love that you come up with these combos!!


  10. LindsayLoo — October 10, 2012 at 3:01 pm

    Hello all – Okay now can I just say that these sound more fabulous than a date night with Christian Grey?!?! ;) LOL but seriously and on a more G-rated level, has anyone tried to make the cupcakes (not the frosting) ahead of time and freeze them? I am planning ahead for my daughter’s birthday… Thanks in advance for any tips?! :)


    • Jamie — October 15, 2012 at 4:56 pm

      Ha! You win best comment of the month! I have never frozen the cupcake portion of this recipe, but I am betting they’ll be just fine. Thanks for stopping by!

  11. Marcia Z — January 23, 2013 at 6:00 pm

    The cupcakes you show on your blog….are they mini cupcakes or regular sized cupcakes? I have often wondered how you get that pretty star like pattern for the frosting….My friend thinks you must use mini cupcakes to do that.

    Thank you,


    • MBA — April 11, 2013 at 5:20 pm

      I do use regular size cupcakes. To get that frosting effect, I use the open star frosting tip, 1M. Thanks for stopping by and have a great day!

  12. Mindy — January 30, 2013 at 11:42 am

    Hi, I was so excited to try this recipe and it turned out great but I had one problem. I froze the rolos overnight and took them out just before inserting into the cupcakes and popping them into the over. I noticed though that all of the rolos sunk to the bottom of the cupcakes, melted and formed a round disc at the bottom of the cupcake so when you take the liners off to eat, the rolo sticks to it and you end up eating the rolo off the liner. A few didn’t stick but they were still melted into a flat disc on the bottom of the cupcake. How did you get around this problem? I thought of baking halfway when batter is already starting to set, then pushing the frozen rolo into the center, but not sure if that would work. The break in cooking time it takes to do this may just make the cupcakes go flat Any tips appreciated as I would love to make these again sometime.


    • Janice — January 9, 2014 at 9:38 pm

      I had the same experience with the rolo falling to the bottom and melting!!

    • Jjswagg — November 24, 2014 at 9:48 pm

      Are you from cute girls hairstyles on YouTube also you might want to get the batter a little thicker before putting in the rolo

  13. Bryan Cooper — April 14, 2013 at 4:13 pm

    I’ve actually converted this into a double layer cake format, and it was a huge hit.


    • emily — December 11, 2013 at 11:54 am

      please could you give me the recipe for how you converted it? thank you so much!!

  14. Nina — April 21, 2013 at 8:38 pm

    I just wanted to say thank you for the amazing recipes. I am now required to make rolo cupcakes for any work event,,,baby showers, bridal showers, charity bake sales, birthdays & any event my coworkers can think up! Your recipe is foolproof and just yummy deliciousness.


  15. Lourdes — July 25, 2013 at 11:20 am

    I can’t find 18.25 oz cake mix boxes. I only see the 15 oz. boxes. How should I adjust my dry/wet ingredients or baking time?


  16. Gina — January 26, 2014 at 2:01 pm

    Exactly what I was looking for! Just bought a big box of Rolo’s @ Sams Club hoping I’d find a recipe :) I’m making these for a birthday party with a “Turtle” theme. I’m going to add some chopped pecans w/the rolos to get that turtle candy effect.

    I noticed the question about the rolos sinking to the bottom. How do you prevent that?

    Thanks for the awesome recipe. Can’t wait to bake them! Gina


  17. Holly — March 19, 2014 at 7:38 pm

    These are every bit as delicious as they look and they get rave reviews from the chocolate lovers! Definitely going to be a go to cupcake recipe…thanks for sharing!!!


  18. katie — April 5, 2014 at 10:58 am

    So I’m getting ready to make these and just realize I only have vanilla pudding mix do you think it will really make a difference if I use it.


    • Jamie Lothridge — May 5, 2014 at 8:33 pm

      Hi Katie,
      The texture will still be right, but I’m not sure what the taste will be like. I know it will be good, but probably not as chocolatey as the original recipe.
      – Jamie

  19. Pam Nelson — August 18, 2014 at 12:32 pm

    Is the caramel syrup for the frosting thin (like Torani’s) or thick (like ice cream topping)?


    • Jamie — August 19, 2014 at 11:30 am

      Thinner caramel will work best. Thanks for stopping by.


    • Pam Nelson — August 19, 2014 at 7:31 pm

      Thanks Jamie!

  20. Red Copperhead — September 18, 2015 at 11:59 am

    Absolutely GORGEOUS cupcakes – – – can you explain what the ” (5.9 ounce) package instant chocolate pudding mix” is..
    I guess you are not in the UK [cup sizes]… am not sure if this is something like “Angel Delight” or something else. Your advice would be appreciated!
    Thanks in advance of your reply


    • Jamie — September 23, 2015 at 12:02 pm

      In the US, pudding come in dry form and we add milk to the powder – it’s instant pudding mix. I hope this helps.

  21. Laurie — November 18, 2016 at 8:53 pm

    I made these gluten free today! They turned out awesome! Thanks for the recipe!


    • Jamie — November 19, 2016 at 1:16 pm

      Wonderful, Laurie! I’m so glad you enjoyed them!


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