Recipe for Rolo Cupcakes at Life's Ambrosia

Whenever I get a box of chocolates I bite my way through each one until I find the one with caramel in the middle. The sweet milk chocolate and the creamy, chewy caramel are like little bites of heaven. Recently, while eating a chocolate caramel, visions of cupcakes stuffed with these little treasures began dancing around in my head. So I gave it a try. These sinfully delicious cupcakes are the result.

As much as I wanted to eat my way though a couple of boxes of chocolates to find the caramel ones, I figured it wasn’t a good idea. Instead, I turned to my favorite chocolate candy and made these scrumptious Rolo Cupcakes. And because no cupcake is complete without frosting, these are topped with deliciously sweet cream cheese frosting.

Makes 12 cupcakes

You will need:

4 ounces bittersweet chocolate, chopped
1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 eggs at room temperature (separated into 2 egg yolks and 2 egg whites)
1 1/2 teaspoons vanilla extract
1/2 cup milk
12 Rolos, unwrapped
cupcake liners

Frosting:

4 ounces cream cheese, softened
1/4 cup unsalted butter (1/2 a stick)
1 1/2 teaspoons vanilla
1 1/2 cups powdered sugar

Preheat oven to 350 degrees. Line cupcake tin with cupcake liners. Set aside.
Melt chocolate in a saucepan over the lowest heat possible. Stirring constantly until melted. Remove from heat and allow to cool to room temperature.
Using a hand held mixer, cream together butter and sugar until light and fluffy. Mix in the egg yolks one at a time. Beat in the vanilla.
In another bowl sift together flour, baking powder and salt. Add 1/2 of the flour mixture to the sugar mixture. Stir in milk. Add remaining flour mixture. Mixture will be thick. Stir in cooled chocolate.
With clean beaters, beat the egg whites until soft peaks form. Gently fold egg whites into cupcake mixture.
Spoon mixture into cupcakes, filling 2/3 of the way full.
Gently press one Rolo into each cupcake. The top of the Rolo will still be visible.
Bake for 15-20 minutes or until a toothpick inserted in the cupcake comes out with just a few crumbs on it. The Rolo may still be visable but you are topping it with frosting so no one will see it. Cool completely.
To make frosting, using a hand held mixer, cream together butter and cream cheese. Add vanilla, combine well. Gradually beat in powdered sugar until frosting is thick and spreadable.
Spread frosting on the cooled cupcakes or use a piping bag.

With this frosting recipe I had just enough frosting for a batch of cupcakes, but if you like more frosting, like Ryan does, go ahead and double the recipe to give yourself more to work with.

Also, if you store these in the fridge, I suggest removing them a few minutes before you plan to eat them. If you don’t the Rolo becomes hard in the center.

Enjoy!

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Responses to "Rolo Cupcakes"

“
A chocolate cupcake with a Rolo in the center? No, I don’t need the frosting, even though it is really pretty. Chocolate covered caramel must be my favorite thing in the world!
”

- Jamie

“
Great idea!
”

- zoe

“
WOW! Rolos are my husbands favorite candy and his birthday is right around the corner. I wish I could sample a few. Can you send me some?
”

- cassie

“
Hi Des

About melting chocolate, are you saying, melt the chocolate directly in the saucepan or do I melt in a bowl over a pot of simmering water.
”

- Jackie

“
I havent had Rolo’s in a longggggggggggg time! I LOVE that they are hidden in these beautiful cupcakes! What a great surprise!
”

- Jen @ MaplenCornbread

“
Oh my, I used to LOVE Rolos!! Nostalgia alert :)

Awesome cupcakes!!
”

- VeggieGirl

“
Thank you all for your comments! I never knew there were so many other rolo lovers out there!

Hey Jackie- Yep, you can melt the chocolate directly in the saucepan since you are cooking it on such low heat. If you prefer you can also do it in a bowl over a pot of simmering water. It’s up to you.
”

- Deseree