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Caramel surprise cupcakes

Published by Today's Parent on 11/1/2011
Photo
Michael Alberstat
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Ingredients

  • 1/2 cup (125 mL) unsweetened cocoa powder
  • 2/3 cup (150 mL) boiling water
  • 1 1/2 cups (375 mL) all purpose flour
  • 1 cup (250 mL) granulated sugar
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) vegetable oil
  • 2 eggs
  • 1 tsp (2 mL) vanilla
  • 1/2 pkg (102 g) milk chocolate Mini Rolo
  • FOR ICING:
  • 3 tbsp (45 mL) butter, at room temperature
  • 1 3/4 cups (425 mL) icing sugar
  • 1/4 cup (50 mL) unsweetened cocoa powder
  • 3 tbsp (45 mL) milk
  • 1 tbsp (15 mL) vanilla
Scrumptious cupcakes that’ll sell out at your school bake sale!

Directions

  1. 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.
  2. 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.
  3. 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.

  • Tip:

    If allergies are a concern check packaging to ensure chocolate candy is made in a nut-free facility.

  • 366 calories
  • 4 g protein
  • 16 g fat
  • 55 g carbohydrates
  • 49 mg calcium
  • 2 mg iron
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