Rollin’ Off Rolo® Cupcakes

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With every ending there’s a new beginning. Or so they say. At work we had some interns that were returning back to school. A large project was coming to an end and we were all “rollin’ off” to new things. One of the intern’s favorite candies was Rolos® and she told me one day how she used to make candies out of pretzels and Rolo® candies. I decided for the end of project celebration to make these cupcakes, especially for her.

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I had not remembered eating Rolos®, but there have been commercials about them recently. I wanted to get the Rolo® Minis (no un-wrapping required) and was surprised that they were a bit hard to find; in spite of or because it was around Halloween season.

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Baked goods had become the standard accompaniment to my visits in to the office and these did not disappoint. In fact, I had under-estimated how many people would be in the office that day and there was a mini-riot at the lack of cupcakes. Thankfully I was able to pacify them with the leftover Rolo® candies that I had brought in case such a situation would arise.

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This treat used my standard go-to chocolate cake recipe, paired with a graham cracker crust and filled with chopped Rolos®. The topping is a cream cheese frosting to keep bites from getting too sweet. I topped the whole cupcake with a single candy and drizzled it with salted caramel.

Rolo® Cupcakes

By nicole Published: January 24, 2014

  • Yield: 24 Cupcakes

This treat used my standard go-to chocolate cake recipe, paired with a graham cracker crust and filled with chopped Rolos®. The topping is a cream cheese frosting to keep bites from getting too sweet. I topped the whole cupcake with a single candy and drizzled it with salted caramel.

Ingredients

Instructions

  1. Preheat oven to 375° F. In the bowl of a stand mixer, combine the flour, cocoa powder, sugar, baking soda, and salt.
  2. For the crust: Pulse crackers in food processor and pour in desired amount of melted butter until combined. Scoop crumbs into cupcake liners and press down with a thin glass (or your fingers).
  3. For the cake: Add in the butter, eggs, and vanilla and beat on medium speed for one minute.
  4. Add half of the coffee into the mixture and beat for 20 seconds.
  5. Scrape the sides of the bowl and add remaining coffee. Beat for 20-30 seconds until the batter is smooth. Fold in chopped caramel candies. The batter will be thin enough to pour.
  6. Pour the batter into 24 cupcake liners and insert in to the oven. Change the temperature to be 350 degrees after the pans are in the oven. Bake 18-22 minutes.
  7. Allow the cupcakes to cool in the pan. Once cooled, frost with cream cheese frosting. Drizzle with salted caramel and garnish with one single caramel candy.

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