Life's Ambrosia

Rolo Cupcakes

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.

Rolo Cupcakes Recipe

Makes 12 Prep Time: 15 min Cook Time: 20 min

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Ingredients:

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 Ingredients

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

Instructions

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.

Notes

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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Sam Cowan

October 23, 2018 at 11:18 am

When I put the rolo in, it sinks to the bottom, and then sticks to the paper when I peel it off the cupcake. This happens even if I put all the batter in first. Ideas?

Reply
Deseree
October 23, 2018 at 1:49 pm
Hi Sam- Sorry that is happening to your cupcakes! You could try to toss the rolos in flour first, maybe about a tablespoon. That trick helps me when I want to make sure my chocolate chips don’t sink in a cake. I hope it helps!

Lucy

September 6, 2009 at 3:32 am

Oh wow. I haven’t had rolos in such a long time but I adore the idea of putting them inside cupcakes!! Pure indulgence :)

Jessie

September 4, 2009 at 5:08 am

wow, I never knew you could turn rolos into cupcakes that’s so awesome. I’m loving the cream cheese frosting too

Deseree

September 3, 2009 at 5:39 pm

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.