Rolo cupcakes include a Rolo baked inside each moist dark chocolate cupcake, which is topped with brown butter icing and toasted pecans.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Dessert, Snack
Cuisine: American
Keyword: cupcake
Servings: 24cupcakes
Calories: 158kcal
Ingredients
1boxDevil's Food cake mix
1 1/3cupswater
1/2cupvegetable oil
3large eggs
1teaspoonvanilla extract
24Rolo candies
Brown Butter Frosting
1cupunsalted butter, softened and divided
6cupsconfectioner's sugar
1cupfinely chopped toasted pecans
Instructions
Preheat the oven to 350. Line 24 muffin cups with paper liners and set aside.
In a large bowl, combine the cake mix, water, oil, eggs, and vanilla. Beat at low speed with an electric mixer until moistened (approximately 30 seconds). Increase speed to medium and beat for 2 minutes, scraping down sides as needed.
Divide cupcake batter evenly among the prepared muffin cups. Press 1 Rolo candy into the batter of each cupcake, letting the batter cover the candy.
24 Rolo candies
Bake until a wooden toothpick inserted in the center of the cupcake comes out clean (about 15-20 minutes). Be careful to avoid caramel in the center. Let cupcakes cool in pans for 10 minutes before removing them from the pans and allowing them to cool completely.
Brown Butter Frosting
In a medium saucepan, melt 1/2 cup of butter over medium heat. Cook until butter turns brown (approximately 10 minutes). Remove from the heat and let cool. Refrigerate for 30 minutes.
1 cup unsalted butter, softened and divided
In a large bowl, combine brown butter and the remaining 1/2 cup of butter. Beat at high speed with an electric mixer until smooth (about a minute). Add confectioner's sugar, and beat until smooth and creamy, scraping down sides as needed (approximately 5 minutes). Ice cupcakes and top with toasted pecans.
6 cups confectioner's sugar, 1 cup finely chopped toasted pecans