Rolo Chocolate Cupkates

And this is the 3rd recipe I've posted in a series of Cupkate - not a typo. These recipes are being used and in some cases developed for Kate's wedding 11/11/11. Kevin shouldn't have any trouble remembering this date.

The recipe is from My Baking Addiction - http://www.mybakingaddiction.com/rolo-cupcakes-recipe/ and I have made the full recipe and it is delicious. Check out her blog for the full cupcakes with a wonderful caramel frosting and ganache topping. Jaime runs a great food blog and is also a middle school teacher. Impressive!


Rolo Cupcakes

Yield: 24 cupcakes

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
24 frozen Rolos (freeze for at least 2 hours)

Preheat oven to 350 degrees F.

Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.

In the bowl of a stand mixer, fitted with the paddle attachment, or with a 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.

Evenly divide the batter amongst the prepared pans.

Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.

Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, Jaime says, "no worries though because you’ll cover that with frosting".

Cool cupcakes thoroughly on wire rack.