No Image
prep time
25 Min
cook time
25 Min
method
---
yield
24 serving
Ingredients
- 1 package for cupcakes: (18.25 oz) devil's food cake mix
- 1 package (5.9 oz.) instant chocolate pudding cake
- 1 cup sour cream
- 1 cup veg.oil
- 4 - eggs,ligthly beaten
- 1/2 cup water
- 24 - frozen rolos (freeze for at least 2 hours)
- FOR THE FROSTING:
- 4 sticks unsalted butter;room temperate
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/3 cup caramel syrup
- 1 1/2 pounds confectioners' sugar
- FOR THE GLANCE:
- 4 ounces bittersweet chocolate,chopped into very small pieces
- 1/2 cup heavy whipped cream
- 2 tablespoons honey
- 2 tablespoons light corn syrup
- 2 teaspoons vanila
- 24 - rolos for garnish
How To Make rolo cupcakes
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Step 1For the cupcakes:Preheat oven to 350 degree
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Step 2Line(2) 12 cup muffins tins with paper liners or spray with nonstick cooking spray.
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Step 3In the bowl of a stand mixer,fitted with the paddle attachment,or with 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.
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Step 4Evenly divide the batter among the prepared pans.(in use a large cookis scoop from OXO to scoop my batter;it holds 3 tablespoons)
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Step 5Bake for 18-22 min.,or until top is springy to the touch.A small divot may appear in the center of the cupcake,no worries though because you'll cover that frosting.
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Step 6Cool cupcakes throughly on wire rack.
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Step 7For the FROSTING:Cream the butter in the bowl of an electric or stand mixer.Add the vanilla extract,salt,and caramel syrup and combine well.
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Step 8Begin adding sugar and mixing throughly,after each addition.After all of the sugar has been added and mixed throughly,give it to taste and decide if you want to add in more caramel syrup.For thicker frosting you can gradually add in a little more sugar.
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Step 9For the GLANCE: In a small saucepan over med.heat,warm the heavy cream until very hot,but not boiling.
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Step 10Place chocolate pieces in a heat safe bowl.Pour the hot cream over the chocolate and allow it to sit about 5 min.Whisk in the honey,corn syrup,and vanilla.Allow to cool for about 15 min.Do not let the glaze sit for too long or it will harden up before you spoon it over frosting.
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Step 11Spoon the glaze on the tops of the frosted cupcakes,allowing it to drop the sides a little bit.Don't add too much glaze or it will drop all over your lines.
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Step 12Top each cupcake with a Rolo.
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Step 13Store cupcakes in the refrigerate.Remove them to room temperature one hour before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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