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.