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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

Ingredients:

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

Directions:

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.

Notes:

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

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Laurie

Friday 18th of November 2016

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

Jamie

Saturday 19th of November 2016

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

Red Copperhead

Friday 18th of September 2015

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 xxx

Jamie

Wednesday 23rd of September 2015

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

Pam Nelson

Monday 18th of August 2014

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

Jamie

Tuesday 19th of August 2014

Thinner caramel will work best. Thanks for stopping by.

-Jamie

katie

Saturday 5th of April 2014

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

Monday 5th of May 2014

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

Holly

Wednesday 19th of March 2014

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!!!

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