These scrumptious caramel surprise cupcakes will sell out at your school bake sale!
1/2 cup unsweetened cocao powder
2/3 cup boiling water
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup vegetable oil
1 tsp vanilla
1/2 pkg milk chocolate Mini Rolo
3 tbsp butter, at room temperature
1 3/4 cups icing sugar
1/4 cup unsweetened cocoa powder
3 tbsp milk
1 tbsp vanilla
Preheat oven to 350°F (180°C). In a large bowl, whisk cocoa with boiling water until no lumps remain. In a medium bowl, whisk flour with sugar, baking powder and salt. Whisk oil into slightly cooled cocoa mixture, then whisk in eggs and vanilla. Stir in flour mixture until combined. The batter will be very thick.
Spoon batter into 12 paper-lined muffin cups. Bake until batter is barely set, 8–10 minutes. Remove partially baked cupcakes from oven and press 4 Mini Rolo candies into each, so only the top of the candy shows. Bake 8–10 minutes more, until a toothpick inserted into cupcake comes out clean (make sure you don’t poke the melted Rolo candies). Cool on a rack.
Meanwhile, beat butter in a large bowl using an electric mixer. Whisk icing sugar with cocoa to remove lumps. Beat into butter, alternating with milk. Beat in vanilla until mixture is smooth and creamy. Frost cupcakes and garnish each with a Mini Rolo.
Protein 4g, Carbohydrates 55g, Fat 16g.
Scrumptious cupcakes that’ll sell out at your school bake sale!
If allergies are a concern check packaging to ensure chocolate candy is made in a nut-free facility.