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!

Fall Flavors - Apple Cider Cupcakes with Caramel Frosting

I feel like I've been gushing over everything I've made recently.  The thing is, though, is that the last few recipes have been THAT GOOD!  I wish I could say I was responsible for these creations, but I must give credit to the amazing bloggers out there who are kind enough to share their creative, tasty recipes.  These cupcakes are no exception. I absolutely, positively love them.  They are the very essence of autumn with a wonderful apple flavor.  Without further ado, here is the recipe!

Apple Cider Cupcakes

by Coconut and Lime

2 eggs (at room temperature)

 1 2/3 cup flour

1 cup pasteurized apple cider

2/3 cup sugar

1/2 cup butter (at room temperature)

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

Preheat oven to 350 degrees.  Grease or place liner in cupcake wells.  In a large bowl, cream together butter and sugar.  

Add eggs, beat well.  Add the baking powder, cinnamon and salt.  Combine ingredients, alternately adding the flour and apple cider in small increments until thoroughly combined.  Pour into prepared cupcake pan.  Fill each cup 3/4 full.  Bake for 20 minutes or until a toothpick inserted into a cupcake comes out clean.  Makes about 12 cupcakes.

At this point my kitchen already smelled SO good!  One of the responsibilities of a baker is to taste test at certain intervals of the process.  You know, someone has to do it....So, I tried a cupcake and already I was in love.  I was hoping the caramel icing would compliment and enhance these cupcakes.  I set out to find the answer and gave it a try!

Caramel Frosting

by Coconut and Lime

1 cup confectioners sugar

1/2 cup packed brown sugar

2 tablespoons butter

3 tablespoons milk

1/2 teaspoon vanilla extract

In a medium saucepan, melt the butter.  Next, add the milk and brown sugar.  

Obviously, I didn't read the recipe correctly, as I did not melt the butter completely before adding the milk and sugar.  In this case the icing turned out just fine, but you should always read the recipe entirely before you begin!!

Bring to a boil and continue to boil for 1 minute.  Remove from heat and whisk in 1/2 cup confectioners sugar.  Let it cool slightly, then vigorously whisk in the remaining 1/2 cup confectioners sugar.  If you have problems doing this by hand, use an electric mixer.  It is very important to whisk very quickly or frosting will not be smooth.  Frost cupcakes while the frosting is still slightly warm.  There will be enough icing for about 12 cupcakes.

This is what the finished icing looked like after beating.  I used an electric hand mixer.

When it comes to frosting with this icing you should be as quick as possible.  It begins to harden very quickly and does not have a nice finish.  Here is the progression of my icing experience:

Next time I think I would add just a touch more milk to keep it smooth.  My favorite finish is the second cupcake.  The first one settled too smoothly.  The second had a nice little flourish I think is cute.  From there the icing hardened and was not as easy to spread.  It's a bit touchy, but worth it because it's DELICIOUS!!

And so it was time for the final taste test.  Heaven.  I'm not exaggerating.  One cupcake was so fulfilling and the perfect amount of sweet after a meal.  Now, my husband did not care for the caramel icing.  It may not be for everyone, but you should definitely give it a try!  This is my new favorite treat of the season.  What is yours?

I shared this recipe with :

Shortbread Cookie Topped with Caramel, Chocolate, and a dash of Sea Salt

My, that's a mouthful!  But that's what this decadent dessert consists of.  So, if you like the combination of salty and sweet and you have 5 sticks of butter just laying around, let's get baking!

I came across this particular recipe on Annie's Eats, a blog I am in love with.  She has amazing creativity and the best recipes.  It does take a bit of time to put these cookie bars together, but I must admit, they are pretty spectacular!  They contain all of the items found in a Twix bar, but they really taste nothing like that.  As Annie puts it, these are a more sophisticated, grown up version of the beloved candy bar.

These bar cookies are made in three layers:  shortbread, caramel, and, chocolate.  To start, prepare the shortbread:

Shortbread

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter at room temperature

1/2 cup of Sugar

Preheat your oven to 350 degrees.  Line a 9x13 pan with parchment paper.  Make sure to cover the sides of the pan with the paper so the layers don't stick.  In one bowl, stir together flour, baking soda and salt.  Set it aside.  In a separate bowl, cream together the butter and sugar with an electric mixer on medium.  Add the remaining ingredients and mix on low until all ingredients are incorporated.  Transfer mixture into the 9x13 pan and press it flat in an even layer.  Bake for 15-18 minutes or until golden.  If the shortbread raises while baking, gently flatten it as it cools.

I should have lined the pan with the parchment paper entirely.

While the shortbread cools, begin making the caramel:

Caramel

1 cup (2 sticks) unsalted butter, cut into pieces

1 cup sugar

4 tablespoons light corn syrup

2 cans sweetened condensed milk

Begin by adding the butter, sugar, corn syrup and condensed milk into a saucepan over medium heat.

Stir the ingredients occasionally until the butter is melted.  Increase the heat to medium-high until it begins to boil.

Decrease the heat to medium again.  As the mixture simmers, stir constantly so it does not burn.  Continue simmering and stirring until the color becomes a nice amber and the sauce has thickened a bit.

Now, pour it over the shortbread layer and spread evenly:

Let it cool thoroughly so the caramel does not melt when you add the hot chocolate mixture.  You can chill it in the refrigerator.  I just let mine sit for awhile and answered some emails before beginning the chocolate.  ;)

Melted Chocolate Glaze

8 ounces of semi-sweet or bittersweet chocolate chopped in small pieces

1 teaspoon light corn syrup

1/2 cup (one stick) unsalted butter, cut into pieces

Sea Salt to sprinkle on top

In a double boiler, add chocolate, corn syrup and butter.  If you don't have a double boiler, you can boil water on the stove top and place a heat proof bowl over simmering water, which is what I did.  Also, I used Ghiradelli semi-sweet chocolate chips rather than chopped chocolate.  It worked out just fine.  

Stir the mixture occasionally until it is melted smooth.

Pour the chocolate mixture over the caramel layer: 

Then use an off-set spatula to spread it evenly:

One last step, a few minutes after the chocolate sets, sprinkle some sea salt across the top.  I used a sea salt grinder.  The sweet/salty combination is amazing.  Cover and chill the pan of deliciousness, cut into bars when you are ready to serve it.  You can freeze what you don't use, which is advisable, as this is not a calorie friendly treat!  I think you'll love it, though.  Enjoy!

I shared this recipe with: