Rolo Cupcakes
Indulge in decadence with these irresistible Rolo Cupcakes, a treat that combines rich chocolate cake, gooey caramel centers, and a luscious caramel frosting. Perfectly moist and bursting with flavor, these cupcakes feature a hidden Rolo candy baked right into the center, offering a surprise molten caramel core with every bite. Finished with a swirl of creamy caramel buttercream, a drizzle of caramel and melted chocolate, and an optional candy garnish, these cupcakes are as stunning as they are delicious. Ideal for parties or a special dessert, Rolo Cupcakes are a chocolate and caramel lover's dream come true. Ready in under 40 minutes, they strike the perfect balance between sophistication and indulgence.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cups brown sugar
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 2 large eggs
- 0.75 cups buttermilk
- 0.25 cups vegetable oil
- 2 teaspoons vanilla extract
- 0.75 cups boiling water
- 24 pieces Rolos candies
- 1 cup unsalted butter (for frosting)
- 3 cups powdered sugar (for frosting)
- 0.25 cups caramel sauce (for frosting)
- 2 tablespoons heavy cream (for frosting)
- 2 tablespoons additional caramel sauce (for topping)
- 2 tablespoons melted chocolate (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
In a separate bowl, beat together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Slowly stir in the boiling water until the batter is smooth and slightly thin.
Fill each cupcake liner about two-thirds of the way full with batter.
Press one Rolo candy into the center of each cupcake, making sure it is covered with batter.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted near the edge of the cupcake (not the center) comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the unsalted butter in a large bowl until light and fluffy.
Gradually add the powdered sugar, beating well after each addition.
Mix in the caramel sauce and heavy cream until the frosting is smooth and spreadable.
Once the cupcakes are completely cooled, frost them with the caramel frosting.
Drizzle additional caramel sauce and melted chocolate over the frosted cupcakes for decoration.
Optionally, top each cupcake with a whole Rolo candy for extra garnish.
Nutrition Facts
Calories |
7333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.1 g | 441% | |
| Saturated Fat | 186.1 g | 930% | |
| Polyunsaturated Fat | 34.0 g | ||
| Cholesterol | 983 mg | 328% | |
| Sodium | 3432 mg | 149% | |
| Total Carbohydrate | 1080.3 g | 393% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 834.8 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 859 mg | 66% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 3089 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
