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Calling all you Cupcake and Rolo fans out there! This next cupcake recipe is full of that chocolatey, caramel, sweetness we all love. 😉 These cupcakes are fun to make for any occasion and do especially well at bake sales. The recipe below is for homemade cupcakes and not the boxed kind (although, if you’re in a pinch, you can still use the boxed kind and then just use the Rolo frosting recipe). Enjoy!
2 C granulated sugar
2 eggs, room temp
2 tsp vanilla extract
1 3/4 C flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3/4 cup cocoa powder
1 C milk
1/2 C vegetable oil
1 C boiling water
Pack of rolo candies.
-Preheat oven to 350 degrees.
-Line cupcake tins with paper liners.
– Mix all dry ingredients together on a mixing bowl… flour, salt, baking soda, baking powder, sugar, and cocoa.
-Mix in the wet ingredients… vanilla, oil, milk, and eggs.
-Beat on medium speed for 2 minutes until all of the ingredients are blended.
-Pour in the boiling water… beat until mixed.
-Place an unwrapped rolo on the bottom and in the center of the lined cupcake tin.
-Scoop the batter into the lined cupcake tins until 2/3 full.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Cool for 10-15 minutes.
-Place on wire rack to cool completely.
1 C unsalted butter, softened
3/4 C cocoa powder
3 C powder sugar
3/4 C heavy cream
-Beat the softened butter on its own until smooth.
-Add cocoa and powder sugar alternately with heavy cream into the creamed butter until it becomes a smooth and thick texture.
-If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar.
-Scoop prepared frosting into a pastry bag with a large frosting tip.
-Twist the open end of the pastry bag pushing the frosting to the tip.
-Frost the cupcakes.
-Drizzle chocolate syrup on the chocolate frosting.
-Drizzle caramel syrup on the chocolate frosting.
-Place a candy rolo in the center of the frosted cupcake.