Yes, these are as mind-blowing as they appear.
Chocolate cupcakes with a Rolo inside (!!), caramel buttercream frosting, and a chocolate ganache drizzled on top. YES.
I made these as sustenance for a group of friends before we went to see Sleep No More, which requires running up and down stairs and remaining alert to plot twists and turns - all whilst trying to cognitively connect the dots to your 11th grade rememberings of MacBeth.
Needless to say, I was happy to have a belly full of chocolatey-caramel goodness to keep me going.
The idea and assembly of these little masterpieces comes from mybakingaddiction.com - a wonderful site full of really creative and delicious recipes and baking tips. I used a different chocolate cupcake recipe, though mainly because I had different ingredients on hand.
Adapted from My Baking Addiction and joyofbaking.com
For the CUPCAKES:
1/2 cup cocoa powder
1 cup boiling water
1 1/3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
8 Tbsp unsalted butter, room temperature
1 cup white granulated sugar
2 tsp vanilla extract
16 Rolos, frozen
Preheat oven to 375 degrees. Line muffin tins with paper liners.
In a small bowl, whisk together cocoa powder with the boiling water. Let cool to room temperature.
In another bowl, combine flour, baking powder and salt. Set aside.
Meanwhile, in the bowl of an electric mixer, beat butter and sugar together until light and fluff. Add eggs one at a time, scraping down batter on sides of bowl in between. Beat in the vanilla.
Carefully mix in flour mixture until just combined. Add in cooled water/cocoa mixture and stir to combine.
Pour batter into prepared liners, filling about 2/3 full. Plop one frozen rolo in the center of each cupcake, and smooth batter over the top using a spatula or back of a spoon.
Bake 18-22 minutes, until springy to the touch. Remove and allow to cool completely.
For the FROSTING:
2 sticks (16 Tbsp) unsalted butter, room temp
1 tsp vanilla
14 tsp salt
1/2 cup caramel syrup
2 cups confectioners' sugar
Cream butter in bowl of an electric mixer until like and fluffy, about 2 minutes. Add in vanilla, salt, and caramel syrup and beat well. Slowly add in sugar, beating well each time.
For the GANACHE:
2 oz bittersweet chocolate, roughly chopped
1/4 cup heavy whipping cream
1 Tbsp honey
1 Tbsp light corn syrup
1 tsp vanilla
Warm the cream in a saucepan over medium-low heat until very hot but not boiling.
Put chocolate in medium bowl and pour hot cream over the top. Allow to sit for about 5 minutes.
Whisk the cream with the chocolate until smooth. Whisk in honey, corn syrup, and vanilla. Let sit for 10-15 minutes.
For the ASSEMBLY:
Pipe or smooth frosting onto each cooled cupcake.
Drizzle chocolate ganache over top.
Place one rolo on top of each cupcake.
Store in refrigerator until half hour before serving. Makes about 16 cupcakes. Enjoy!