Rolo Cupcakes

Good Evening Dolls! It's Saturday and I'm here again baking. :-)

I got a letter a few days ago from my daughter's kindergarten teacher stating since her birthday is in the summer she will be having a special day for her May 10th and for me to bring in some type of treat. I wanted to be different and bake something so I asked her, "What would you like me to make for the class?" And she responded "Strawberry Donuts"... Hmmm I never made donuts before so I have been on pinterest searching for donut recipes. I finally found out that wilton sells donut pans at BB&B so I went yesterday to grab one, and I thought this is such a great idea since you just bake the donuts rather than fry them. So I probably will experiment with the pan sometime this week to test it out before that day comes.

While I was at BB&B yesterday I grabbed a bunch of cupcake liners, they were so adorable. I loved how theyre so colorful and fun. My youngest daughter Zaina was holding them till I checked out and when we came home she asked me where the cupcakes were. Lol she thought I was making some, but she will have plenty of cupcakes today since I am making Rolo Cupcakes. I found this recipe on Pinterest as well from My Baking Addiction.


Rolo Cupcakes
YIELD: 24 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 degrees 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.