Rolo Cupcakes Food

CHOCOLATE ROLO BROWNIE CUPCAKES

Steps:

• preheat oven to 180 Celsius line a 12 hole muffin tin with paper patty pans.
• whisk the sugar and eggs together until well combined.
• whisk in the flour, cocoa, salt and bicarb soda.
• place the butter and dark chocolate in a small microwavebowl. heat for 1 minute then stir. heat for another 20.
• seconds and stir till smooth.
• stir chocolate into the flour mix.
• 3/4 fill each pattypan.
• cook for approximately 20 minutes or until a skewer comes out coated with just a few crumbs.
• break the rolo into squares and quickly push 1 square into each cupcake, flat side up.
• cool in tin for 5 minutes then remove to wire rack to cool completely.
• ice with desired topping.

ROLO CUPCAKES

Steps:

• Pre-Heat Oven to 350 degrees.
• Beat Cake Mix, Eggs, Milk, Applesauce, and Chocolate Syrup until smooth.
• Fill cupcake liners 1/3 of the way, and then add a Rolo Candy to each cup. Fill liner until candy is covered.
• Bake in the oven at 350 for 18-20 minutes.
• While cupcakes are cooling mix Cream Cheese, Confectioners Sugar, Whipping Cream, and Carmel Syrup until smooth.
• After cupcakes have cooled completely, ice with Carmel Cream Cheese Frosting, and drizzle with Carmel Syrup.

ROLO CUPCAKES

Steps:

• 1. For the cupcakes:Preheat oven to 350 degree
• 2. Line(2) 12 cup muffins tins with paper liners or spray with nonstick cooking spray.
• 3. In 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.
• 4. Evenly divide the batter among the prepared pans.(in use a large cookis scoop from OXO to scoop my batter;it holds 3 tablespoons)
• 5. Bake 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.
• 6. Cool cupcakes throughly on wire rack.
• 7. For 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.
• 8. Begin 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.
• 9. For the GLANCE: In a small saucepan over med.heat,warm the heavy cream until very hot,but not boiling.
• 10. Place 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.
• 11. Spoon 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.
• 12. Top each cupcake with a Rolo.
• 13. Store cupcakes in the refrigerate.Remove them to room temperature one hour before serving.