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!