Wednesday, October 24, 2012

Rolo Cupcakes

     Fall is in full swing, and I feel as though my baking desire has increased 100 fold. There's just something about baking on a rainy fall day that brings a sense of warmth and security to me. Most of the time, I love the smells that come out of my oven (I've had some disasters now and again), and I feel as if my inner domestic goddess comes out when I've baked something that is pleasing to the palette. Anyone else ever feel like that?
     If you want to have that feeling that I'm talking about, then you should probably try making these Rolo cupcakes. I made them for a church event, and got several rave reviews from my friends.  I felt like a million bucks, because these cupcakes were so easy to make, but they are so rich and sinful!!

     I started by making a delicious chocolate base that was "semi-homemade".  You see, the recipe I was originally going to follow was wwwwwaaaaayyyyy too complicatedd  for me. Making the batter wasn't too involved, but then it called for a salted caramel frosting, followed by drizzling with a homemade ganache. Although it sounded scrumptious, I really didn't want to put in a lot of time making the salted caramel frosting (it looked somewhat complicated) and I didn't want to make the ganache... So, I stuck with the basics. The batter simply came from a cake mix, and had other ingredients mixed in. I made a simple chocolate buttercream frosting, and drizzled some caramel (from a jar) on top. After making the batter, here's how the rest of the process went down...

I filled the lined cups with the chocolate batter, and then set a frozen Rolo in the middle of the batter. Easy, right?

  I baked the cupcakes, let them cool completely...

   Added chocolate buttercream frosting (I tried really hard to do the signature swirl from the show "DC Cupcakes", but it didn't work out... hmmmm....), drizzled some melted caramel on top, and then topped it all off with another Rolo.

Ta Da!

     Nom, nom, nom!!! So, if you want to seem like a domestic genius, but don't want to spend a lot of time or effort with a recipe, then you should be sure to try this one!

Happy Baking!

Cupcake Batter
1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla

1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.
3. Mix together the cake and pudding mix, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.
4. Evenly divide the batter amongst the prepared pans. {I use an ice cream scoop}.
5. Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.
6. Bake for 18-22 minutes, 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 with frosting.
7. Cool cupcakes thoroughly on wire rack.

Chocolate Buttercream Frosting
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
3/4 cup cocoa
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
3-4 tablespoons milk
 In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. If the icing is too stiff, add a little more milk. If the icing is too runny, add more powdered sugar. It all depends on what consistency you like!


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