March is underway, and I'm excited for St. Patty's Day in a couple weeks. Initially, I thought I would break out the green food coloring to incorporate into a dessert. But we're doing some kitchen remodeling, and I didn't want to stain our freshly painted cabinets. So I decided to go "gold" this year instead of "green." I haven't added to the "candy bar" section of my blog in awhile, so I thought it was the perfect time to make these Salted Caramel Rolo Cupcakes.
When my kids were little, I loved telling them about the little leprechauns who guarded the pot of gold at the end of the rainbow. These gold wrapped Rolo candies remind me of this Irish tale. Although my kids are teenagers, they still love receiving a treat from the little guys in green hats. I told them they have to eat their veggies before sinking their teeth into these Salted Caramel Rolo Cupcakes. As the kids polished off a plateful of celery, I was pleased to see I managed to incorporate something green after all!
Although they appear quite large in the photo, I used a mini-muffin tin to prepare these cupcakes. If you fill the wells a little over 2/3 full with batter, they will "crown" on top and end up a little larger. If you prefer your min-cupcakes to be truly miniature, make sure you do not fill the wells more than 2/3 full. Either way, they taste amazing! Just make sure to use a non-stick mini-muffin tin or generously grease the wells of the pan for easy release. Allow the cupcakes to cool completely after removing them from the oven. And run a knife around the edges before releasing them from the pan.
Here's how I made these Salted Caramel Rolo Cupcakes:
Cupcakes: One box devil's food cake mix plus water, oil, and eggs as specified on package directions or click here for our recipe for devil's food cake.
Salted Caramel Buttercream: 2 sticks salted butter; 2 and 1/2 cups powdered sugar; 3 tablespoons milk; 1/4 cup caramel sundae topping; 1 tsp. vanilla; 1 tsp. sea salt.
Garnish: 1/2 cup sundae topping; two 1/7 ounce Rolls candy rolls.
Cupcakes: Preheat oven to 350 degrees. Prepare cake mix from box or following directions for our recipe. Generously grease a mini-muffin tin or fill a regular size muffin tin with liners. Fill each well 2/3 full. Bake mini-cupcakes for 12-15 and regular cupcakes for 18-20 minutes. Insert a toothpick into the center to make sure it comes out clean. Cool cupcakes before removing from pan. When cooled, run a knife around the edges and remove. Try not to pull from the tops, as they may break off.
Salted Caramel Buttercream: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed. Add the vanilla, caramel sundae topping, and salt. Mix on medium speed for 1 minute. Gradually add the powdered sugar. Mix on low until combined. Return mixer to medium and beat for 1 additional minute. After removing cupcakes from the pan, place icing into a decorator's bag. Swirl icing onto the center of each cupcakes. Place 1/2 cup sundae topping in a small bowl. Use a whisk to drizzle caramel topping over the tops of the cupcakes. Top each cupcake with a Rolo.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!