June 21, 2012

Rolo 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 tsp of vanilla
24 frozen Rolos (freeze for at least 2 hours)

4 sticks unsalted butter; room temperature
2 tsp pure vanilla extract
¼ tsp fine sea salt
⅓ cup caramel syrup
1-1/2 pounds confectioners’ sugar

4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 TBS honey
2 TBS light corn syrup
2 tsp vanilla extract
24 Rolos for garnish, optional

1. Preheat oven to 350℉.  Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.

2. 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.

3. Evenly divide the batter amongst the prepared pans. (About 3 tablespoons each.)

4. Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.

5. Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, it will be covered with frosting, so it won't matter.

6. Completely cool cupcakes on wire rack.

For the frosting
7. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.

8. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, 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
9. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.

10. 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.

11. 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.

12. Top each cupcake with a Rolo if desired.

Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

From Annette and
My Baking Addiction

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