Cupcakes + Rolos = Ahh-mazing
Yesterday on my personal Facebook account I posted that I wanted to make some cupcakes with Rolos. Luckily, my professional cupcake maker friend, Yuri, shared her chocolate cupcake and caramel frosting recipe with me. Drooling yet? Now I want to share this with you.
Chocolate cupcake recipe:
3 ounces bittersweet chocolate, chopped fine
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
Use hot coffee to melt chocolate and cocoa in a large bowl and mix until smooth, either let cool or put in refrigerator but it does need to be completely cooled.
mix the rest of dry ingredients in a separate bowl.
mix liquids and eggs into the cooled chocolate coffee mixture.
add dry ingredients to liquids and whisk until you have a smooth batter.
Fill each cupcake lined pan 3/4 of a way and if you want to insert a rolo in each one, you can do so now. Bake in 350 degree oven for 15-20 minutes, until cupcakes are firm.
Cool completely.
To make the caramel sauce, I used this recipe.
Caramel Frosting:
1 1/2 stick unsalted butter
1 TBS vegetable shortening
1 3/4 cup powdered sugar
1 TS vanilla extract
1/4 cup caramel
Beat butter and shortening until smooth
gradually add powdered sugar on low speed
add vanilla and caramel mix until fully incorporated.
*If you want to try salted caramel frosting use 1 stick of salted butter and 1/2 unsulted than sprinkle with coarse sea salt.
After the cupcakes cooled, I put the frosting on then drizzled the rest of the caramel sauce onto the frosting.
We also can't forget the secret ingredient.
The little Rolo I put in the center before baking.
The last step is find an honest person who can be your taste tester. It's a very important job.
I think Cooper approves.
Thanks to Yuri for sharing her recipe.
Thanks to Coop for being such a cute taste tester.
