I'm obsessed with those bags of mini candies they have now.....Miniature versions of classic candies that come unwrapped in bags -- which means they are easily addictive (unwrapping those snack sized candies really puts a damper on how quickly you can shove them in your mouth) and utterly adorable because they're mini, and, well, you know how I feel about all things mini.
So for my friend's bar's 3rd birthday party, I decided I'd bake up a few cupcakes for my friend and our trivia team (I LOVE bar trivia, and how fun that the birthday party coincides with trivia night?!). I had bought a bag of mini Rolos candies to make cupcakes with, and I figured this was the perfect time to make them!
I made dark chocolate cupcakes, and put a Rolo in each before baking. Then, I topped each with homemade caramel buttercream, a caramel drizzle, and finished with another mini Rolo on top!
I have to say, these turned out pretty darn cute.....and tasty!
Dark chocolate cupcakes
from Brown Eyed Baker
8 Tbsp unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped (I used semisweet since the store didn't have bittersweet. They're basically the same thing anyway).
1/2 cup Dutch-processed cocoa powder
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream
12-18 mini Rolos for cupcakes, plus an additional 12-18 to top the cupcakes (or full sized for stuffing in the cupcakes, if you feel like unwrapping them all....I used mini for both)
Preheat the oven to 350F (325F if using a nonstick pan).
Line standard-sized muffin pan with cupcake liners.
Combine butter, chocolate, and cocoa in a medium heat proof bowl.
Set bowl over saucepan containing barely simmering water, and heat mixture until butter and chocolate are melted.
Whisk until smooth and combined.
(...or you could microwave the mixture at 50% powder, stirring every 30 seconds, until completely melted. Which is exactly what I did.)
Set aside to cool until just warm to touch.
Whisk flour, baking soda, and baking powder in a small bowl to combine.
Whisk eggs in another bowl to combine.
Add sugar, vanilla, and salt until fully incorporated.
Add cooled chocolate mixture and whisk until combined.
Sift about 1/3 of the flour mixture over the chocolate mixture and whisk until combined.
Whisk in sour cream until combined.
Sift the remaining flour mixture over and whisk until batter is thick and fully incorporated.
Divide the batter evenly among the cupcake liners.
Place one Rolo, upside down, into batter. Do not press in, just make sure that the top is flush with the top of the batter.
Bake until a skewer inserted into the center of the cupcakes comes out clean, about 18-20 minutes.
Cool cupcakes in muffin pan on a wire rack until they are cool enough to handle, about 15 minutes.
Place cupcakes on a wire rack.
Cool to room temperature before icing, about 30 minutes.
adapted from here
2 sticks butter, softened
1 teaspoons vanilla extract
1 cup caramel topping, plus more for drizzling
1 pound powdered sugar (about 4 cups), more as needed to thicken icing for piping
2-4 Tbsp cream or milk
Cream butter until fluffy.
Add in vanilla extract and 1/2 cup caramel topping.
Add 2 cups powdered sugar and mix until smooth.
Add in the rest of the caramel topping.
Add in the remaining 2 cups of powdered sugar.
Add in 2 tablespoons of cream and beat on high.
If icing is still too thin add a bit more powdered sugar, and if it's too thick, add in some more milk or cream.
When the cupcakes are cool, pipe on the icing. I use a piping bag with a large tip.
Drizzle with caramel topping (I find that putting it in a small squeeze bottle makes the drizzling easier and prettier).
Top with a mini Rolo candy.
Keep refrigerated until 30 minutes before serving.