Rolo Cupcakes

Rich chocolate cupcakes with a graham cracker crust and filled with gooey Rolo candies. Then..topped with cream cheese frosting and caramel sauce.

Looking for more cupcake recipes? Check out my Cupcake Board on Pinterest.

My favorite dessert = cupcakes.

How to make cupcakes better? 👉 👉 Add gooey pieces of candy

Gather your Supplies:

• 12 count muffin pan + liners
• Electric mixer + mixing bowl
• Ice cream scooper (for batter) or spoon
• Measuring cups + spoons

Ingredients for cupcakes:

• Flour
• Sugar
• Brown sugar
• Unsweetened cocoa powder
• Baking soda
• Salt
• Butter
• Eggs
• Milk
• Vanilla
• Graham cracker crumbs
• Rolo candies
• Caramel sauce

Recipe Notes:

• Yes, use an ice cream scooper! It’s a great tool to scoop cupcake batter.
• Don’t freak out if a few of your cupcake looked a bit “caved in” (see above collage). This is due to the baking with the candies. Frosting will cover that right up. 😉 
• Be sure to let your cupcakes cool completely before frosting.
• Drizzling the tops with caramel sauce is optional, but, highly recommended. Plus, you can make your own caramel sauce.

More Cupcakes Here on the Blog:

• Oatmeal Chocolate Chip Cupcakes with Brown Sugar Buttercream Frosting
• Blueberry Cupcakes with Soft Cream Cheese Frosting
• Boston Cream Pie Cupcakes
• Banana Cupcakes with Peanut Butter Frosting

Yield: 12

Rolo Cupcakes

Print

Rich chocolate cupcakes with a graham cracker crust and filled with gooey Rolo candies. Then..topped with cream cheese frosting and caramel sauce.

Prep Time 1 hour

Cook Time 18 minutes

Total Time 1 hour 18 minutes

Ingredients

FOR CUPCAKE BASE:

• 2/3 cup graham cracker crumbs
• 1/2 cup ( 1 stick) butter, melted

FOR CUPCAKES:

• 1 cup flour
• 1 cup white sugar
• 1/2 tsp baking soda
• 1/4 cup brown sugar
• 1/4 cup unsweetened cocoa powder
• dash of salt
• 1/2 cup ( 1 stick) butter, softened
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla
• 1/4 cup chopped Rolo candies , plus additional for topping
• caramel sauce, for topping

FOR FROSTING:

• 1/2 cup (1 stick) butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 TBSP vanilla

Instructions

1. Preheat oven to 350 degrees. Grease a 12 count muffin pan or use liners.

MAKE BASE:

1. In a bowl, mix graham crackers crumbs with melted butter.  Add approx 2 TBSP of the mixture into the bottom of each cup of pan.  Spread evenly and press firmly into pan.

MAKE CUPCAKE BATTER:

1. In a bowl, whisk together flour, baking soda, salt,  and cocoa powder. Set aside.
2. In a mixing bowl, beat butter with both sugars.  Then, add in eggs and vanilla. Gradually, add in flour mixture and milk. Alternating between the two.
3. Mix until fully combined.
4. Fold in candies.
5. Scoop batter evenly into pan ( on top of graham cracker crust)
6. Bake 18-20 minutes or until toothpick inserted comes out clean.
7. Cool completely before frosting.

FOR FROSTING:

1. Beat cream cheese and butter until fluffy. Add in vanilla. Gradually, add in powdered sugar and beat until fully combined.
2. Frost on cooled cupcakes.
3. If desired, drizzled with caramel sauce and top with additional candies.

Notes

• Adapted from Hapa-tite

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 488Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 77mgSodium: 262mgCarbohydrates: 77gFiber: 1gSugar: 63gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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