rolo cupcakes

Hello hello! Another week, another recipe from yours truly! Once again here is a recipe I put together for my podcast Friends With Food. Give it a listen already! This recipe is simple and easy and sooooo delicious. It requires just a tad of planning ahead, as it’s best to freeze the rolos before you bake them into the cupcakes so they don’t completely disintegrate— but hey, if you don’t have the time, go ahead and give it a whirl anyway! Every element of these cupcakes is absolutely delicious but I must say the frosting is the star. It basically turns into fudge as it cools so if you have any leftover be sure to grab a spoon and enjoy it as is! A friend even said these were the best cupcakes he’d ever had— Woohoo! Go ahead and try them for yourself, and be sure to let me know what you think. Hope everyone is having a great fall, y’all!

rolo cupcakes 

cake adapted from Snacking Cakes by Yossi Arefi, frosting adapted from Spend With Pennies

for cupcakes:

24 Rolos, divided: 12 FROZEN, 12 not frozen

1c dark brown sugar

2 large eggs

1c plain yogurt

1/2 c neutral oil, like canola or vegetable

1 tsp vanilla extract

3/4 tsp kosher salt

3/4 c unsweetened cocoa powder

1c all purpose flour

1 tsp baking powder

1/2 tsp baking soda

for topping:

1/3c milk

1/3c butter

1 1/4c powdered sugar

1 tsp vanilla extract

1c semi sweet chocolate chips

caramel sauce

equipment:

muffin pan

cupcake liners

*Place 12 Rolos in the freezer for at least two hours before you begin!

Place a rack in the center of your oven and preheat oven to 350F. Prepare a muffin pan (or two, depending on size) with 12 paper liners. Place the brown sugar and two eggs in a large bowl and whisk thoroughly until lightly foamy, about a minute. Add yogurt, oil, vanilla, and salt, and whisk until smooth and well combined. Add cocoa powder and whisk well. Add flour, baking powder, and baking soda, and whisk well. Pour the batter into the prepared muffin pan, filling each liner about three-fourths of the way to the top. Place a frozen Rolo in the center of each cupcake, pushing down until just submerged. Smooth batter over the top. Bake cupcakes 15 minutes, or until set and a toothpick or knife inserted into the center (just next to the Rolo but not through it) comes out clean. Set pans on a wire rack until cool enough to handle, then remove cupcakes to the rack until completely cool.

When cupcakes are completely cool, prepare frosting. Place butter, milk, and powdered sugar in a small saucepan over medium heat. Melt everything together, stirring frequently. Bring to a boil and let bubble for about 30 seconds. Turn off heat and stir in vanilla and chocolate chips, whisking until frosting is all melted together and smooth. Place cupcakes on a plate or pan to catch drippings, then immediately spoon the warm frosting over top of the cupcakes, covering the top of each cupcake completely. Immediately place a Rolo on top of each cupcake. Let the frosting cool enough to set, then drizzle with caramel sauce. Enjoy!