Rolo Cupcakes

Are you a fan of Rolo’s?  If so you’ll love these Rolo Cupcakes!  When it comes to cupcakes here on Num’s the Word, Jodie is our resident cupcake expert.  She makes the best looking and tasting cupcakes around.

Ingredients
CUPCAKES:

• 1/2 cup butter, at room temperature {I use salted}
• 1 cup white sugar
• 2 eggs
• 2 teaspoons vanilla
• 3/4 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 pinch of salt
• 1 ounce dark chocolate, finely chopped

CARAMEL FILLING:

• 1 C. white sugar
• 6 Tbsp. butter, room temperature {I use salted}
• 1/3 C. heavy cream

CHOCOLATE FROSTING:

• 1 C. butter, softened {I use salted}
• 3/4 C. unsweetened cocoa powder
• 2-3 Tbsp. milk
• 2 tsp. vanilla extract
• 3-4 C. powdered sugar
• 12 Rolos for garnish

Instructions
CUPCAKES:

1. Preheat oven to 350*F
2. Line cupcake pans with cupcake liners
3. Using a stand mixer, beat the butter and sugar until fluffy, scraping down sides as needed.
4. Add eggs, mixing one at a time until well blended.
5. Add vanilla, mixing well, scraping sides of bowl down as needed.
6. While mixer is on, slowly add buttermilk.
7. Add salt, baking powder, baking soda and cocoa powder. Mix until well incorporated.
8. Add flour & chopped chocolate, mix until batter is smooth.
9. Fill each liner 2/3 full with cake mix.
10. Bake for 18 - 22 minutes until a toothpick inserted in center of cupcake comes out clean

CARAMEL FILLING:

1. In a medium heavy sauce pan over medium-high heat, add sugar to pan. DO NOT ADD ANYTHING ELSE! TRUST ME!
2. DO NOT LEAVE THE STOVE! Slowly whisk the sugar until it melts and turns into a dark amber color. If it is chunky at first, don't panic. It will eventually be smooth and runny.
3. Once sugar is melted and a nice dark amber color, and while heat is still on, immediately add the butter and whisk quickly until it is melted.
4. Once butter is melted, remove from heat.
5. Continue whisking as you add the cream.
6. Once full incorporated, set aside and let cool - This may take an hour or so. I prefer to make mine the night before and let it cool overnight on the stove.
7. When cool and ready to use, hollow out the center of each cupcake, reserving the top, Fill cupcake with caramel.
8. Replace top numb of cupcake over the caramel.

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