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.
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.
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.
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 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
- 1 box graham crackers chopped and mixed with melted butter
- 9 ounces all purpose flour 2 cups
- 14.6 ounces sugar 2¼ cups
- 3 ounces Unsweetened Natural Cocoa Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 sticks unsalted butter melted & warm
- 4 eggs
- 1 teaspoon vanilla extract optional
- 2 tablespoons espresso powder optional, to taste
- 1 cup hot coffee
- ½ cup chopped Rolo® candies
- cream cheese frosting
- salted caramel sauce you can make your own with caramel sauce & adding sea salt to taste, or purchase it pre-made
Instructions
- Preheat oven to 375° F. In the bowl of a stand mixer, combine the flour, cocoa powder, sugar, baking soda, and salt.
- 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).
- For the cake: Add in the butter, eggs, and vanilla and beat on medium speed for one minute.
- Add half of the coffee into the mixture and beat for 20 seconds.
- 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.
- 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.
- 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.
- Cuisine: Cupcakes
Oh no!! Can’t let my Hubby see those or I’ll be making them!