Pages

Tuesday, March 27, 2012

Candy Cupcakes Part 1: Chocolate Rolo Cupcakes with Salted Caramel Buttercream


There have been SO many cupcakes based on candy and candy bars, I decided to get into the action and experiment with a few.  I didn't want to have 72 cupcakes after trying 3 different kinds, so I used one batch of cupcakes to do them all.  I selected: Rolos, Andes Candies with Mint M&M's, and Raspberry Chocolate with Raspberry M&M's (which I had never sampled, so I snapped them up right away in the store!).

I used a Duncan Hines Chocolate Cake mix, added a box of chocolate instant pudding, substituted the water with milk, and added the oil and eggs as directed.  For the Rolo cupcakes I baked them up as is for 18 minutes.  While they baked I cut a bunch of Mini-Rolos in half.  Once the 18 minutes were up, I cut slits into the cupcakes:


Then, while the cupcakes were still hot, I shoved the cut-in-half Rolos into the slits (I made 3-4 slits depending on the size of the cupcake).  The reason I added them after baking rather than mixing them into the batter is heavy additions to cupcake batter tend to sink to the bottom, and I wanted these to be more in the center:




While the cupcakes cooled, I got started on the buttercream.  One day I'll use a different recipe, but until that time comes, here's my favorite with a few alterations for these cupcakes:
Buttercream Icing

2 sticks butter, room temperature
4 cups confectioners sugar
1/2 teaspoon vanilla extract
2 tablespoons Bailey's Caramel Coffee Cream
about 1/4 teaspoon sea salt
handful of melted Rolos

In large mixing bowl, beat butter on high speed until fluffy.  Add three cups of sugar, one at a time until combined.  Add vanilla extract, sea salt and caramel coffee cream, along with last cup of sugar.   Beat until smooth.  Add more cream, one teaspoon at a time, to reach desired consistency of frosting.  Place Rolos in microwave for 60 second intervals at 30% power until gooey.  Scrape into buttercream mixture and beat for about a minute to incorporate completely.




I used a 2D tip to pile on the icing.  Some of the Rolo bits (the melted Rolos harden in the icing) were caught in the tip, which clogged the icing from coming out, so I would recommend something with a wider opening. This icing is also better the next day, after the flavors and salt have some time to marinate together.  I realized I used extremely scientific measurements of "about" and "handful", but you can adjust these amounts based on personal preference.  More sea salt, more Rolos...however you like it!

These were very good, but a lot of sweetness for me (though the salt does cut the sugar a bit).  I don't know if I'm a good judge, though, because the more I bake the less tolerant I am of super sweet things!  That's a hazard of testing icings, cupcakes, cupcakes with icing, etc.  ;)  But these are a fun twist on chocolate and caramel and I recommend them!

Tomorrow, Andes Mint Chocolate Cupcakes!



27 comments:

  1. These look fantastic! I really really need to learn how to use my frosting tips!

    ReplyDelete
    Replies
    1. It's so much fun experimenting with the piping tips, Sarah! If you pipe something you don't like, scrape it off and start again. ;) Definitely give them a try!!

      Delete
  2. I love the frosting!!! You've done it up beautifully..
    Edible Entertainment

    ReplyDelete
    Replies
    1. Thanks so much, Kavi! Congratulations on your 200th post!! What a tremendous accomplishment. :) Hope to see you on Life Is Sweets again soon!

      Delete
  3. Debbie

    Cool Cupcakes; love the red and white papers. I also like the idea of adding the rolos after baking. Slightly melted and the caramel probably does not get hard. Lovely! Your frosting is gorgeous!

    ReplyDelete
    Replies
    1. Thanks, Robyn! The caramel did not harden up, it was not runny but perfectly soft in the cupcake. :) I thought the frosting was a little messy because of the chocolate clogging up the tip, but people seem to like in, LOL. Have a great weekend!

      Delete
  4. Yummo! I don't know who started the whole salted caramel thing, but I'd love to give them a huge hug. I've always loved caramel on it's own, but that little touch of salt kicks it up to another level entirely. Your cupcakes look absolutely amazing and I'm definitely going to give them a try. Thanks!

    ReplyDelete
    Replies
    1. I'm SSOOOO with you on the Salted Caramel thing!! Salted Caramel Mocha has even become my once-a-week-Starbucks-treat drink, lol. I probably would even add a pinch more of sea salt to this frosting next time. As a fellow salted caramel lover, you probably should, too!! Thanks for stopping by - hope to see you again soon!

      Delete
  5. Replies
    1. Best comment ever, Erika!! Thanks so much! :) Hope you stop by Life Is Sweets again soon - thanks for visiting!!

      Delete
  6. Can I just say YUM!!! Such beautiful photos! Thanks so much for sharing and linking up with us at Kids in the Kitchen. So excited to have you share with us. Can't wait to see what you have next week. Blessings

    ReplyDelete
    Replies
    1. Thanks, Carrie! It's my pleasure to link up. I think you'll enjoy the rainbow fish I'm posting next week - perfect for kids to assist with!! Have a great weekend. :)

      Delete
  7. That piping on those cupcakes - SO beautiful! And Rolo's? Girl, you're speaking my language.

    ReplyDelete
    Replies
    1. Thanks, Dorothy! I'd forgotten how delicious Rolos are since I hadn't had one in so long. I'm not sure it's a good thing they're back in my mental chocolate file!! The mini Rolos are evil, you can pop a few in your mouth like it's nothing. Oh, well! Have a great weekend! :)

      Delete
  8. These turned out amazing! When I saw that picture over at The NY Melrose Family linky, it was love at first sight... Mile-high icing? Rolos? Umm, yes please!

    ReplyDelete
    Replies
    1. Aww, thanks Tabby! I appreciate your stopping by to leave a comment. I have a thing for mile-high icing, as well...nearly all of my cupcakes seem to have it! Hope you visit Life Is Sweets again soon - Have a great weekend! :)

      Delete
  9. Beautiful and really mouth-watering cupcakes

    ReplyDelete
    Replies
    1. Thanks, Winnie!! One day, when I make it to Israel, I will have to bring you some! Have a great weekend!! :)

      Delete
  10. I made these at Christmas and I added the rollo before and it did sink right to the bottom. What a great idea to add them afterwards. Now I must try these again. I also love your addition of the bailey's coffee cream to the frosting. Brilliant. Also thanks for including the tips you use for decorating. Another great idea. Okay I'm done now.

    ReplyDelete
    Replies
    1. Yes, the whole sinking-to-the-bottom thing drives me nuts! I like cutting them in half, too, so you don't get the whole Rolo in one bite. The Caramel Baileys is sooo good, but you don't add enough to get more than a subtle caramel flavor, which is why I added the melted Rolos. The great thing about working with sweets is you can do so many different variations just to highlight the part you like best! I was thinking of you today when I used a tip for the "water" cupcake in my "fish-scape" and I have no idea which one it was!! I couldn't read the number on the tip, LOL. Enjoy your weekend and see you soon!! :)

      Delete
  11. I made something similar to these and they were amazing! I'd love for you to share these too!!

    http://cupsbykim.blogspot.com/2012/03/sweet-simple-sunday-2.html

    ReplyDelete
    Replies
    1. Thanks, Kim!! I'll definitely be sharing. :)

      Delete
  12. These are stunning! Yes, I said "stunning." Congrats! You're featured! Not Your Ordinary Recipes!

    ReplyDelete
    Replies
    1. Thank you so much!! I'm so excited to be featured on your blog!! :) Thanks for the great news..have a great day!!

      Delete
  13. oh. my. goodness. Thanks for linking up with Kids in the Kitchen! these look amazing - making me drool! we are linking again tomorrow (Tues) if you'd like to join us! LOve it!!!

    ReplyDelete
    Replies
    1. Thank you, Kelli! I did link up to your party again, but I posted fish cupcakes I made. I thought they would be fun for kids. :) Have a great day!!

      Delete
  14. The $20 billion U.S. chocolate industry is a mature, differentiated and demanding food category—making it a challenge for marketers of chocolate products seeking to distinguish themselves from the competition. From this perspective, Chocolate Candy in the U.S. examines the current state of the industry and where the growth will be over the next five years.

    ReplyDelete