Rolo Cupcakes

I love you mommy!

OK, so Mother’s Day is coming up on Sunday.  Since I’m probably the best daughter of all time, and clearly my mother’s favorite I have to keep that up by buying her an awesome gift, taking her to a nice dinner, and baking her delicious cupcakes.  She’s a chocolate fiend, so I had to make her chocolate cakes.  I already made oreo cake for her birthday, so I went rolo.  Logical next step, of course. So, behold, my Chocolate Rolo Cupcakes with Caramel Buttercream Frosting.

They’rsuper adorable and I have a freezer full of rolos.  Someone come eat those – I’m on a diet.

Makes: 24 Cupcakes

1 box of your favorite chocolate cake mix (I used dark chocolate fudge cake, yum)

1 can diet cream soda

24 rolos – frozen for at least 2 hours

2 sticks of butter, softened

2.5 cups powdered sugar

2/3 cup caramel sauce

2 bags of mini rolos, or 24 additional rolos

Preheat oven to 350 degrees.

Combine cake mix and diet soda and beat for about 5 minutes with hand mixer.  When the batter is smooth scoop into a lined cupcake tin.   Unwrap 24 rolos and put the rolo in the center of the cupcake.  Push a little until just level with the top of the batter.  Bake for 15 minutes.

In another bowl mix butter with hand mixer until smooth and fluffy.  Add caramel sauce and beat for another minute.  Mix in powdered sugar a portion at a time until the frosting reaches the sweetness and thickness that you like.  Its all about you.  Add more caramel until the frosting doesn’t just taste like butter.

Pipe on frosting and smoosh a rolo on top.  Wah, la!  Fancy.

I hope my mom loves me for all of this.


Salted Caramel Is My Boyfriend

First of all… OMG.  Second of all… OMG.

Now that I’ve gotten that out I will tell the tale of this amazing cookie.  I got home from work, had some cuddle time with DJ, and then made us a steak sandwich dinner. I sat, digesting on the couch, and lept into cookie making action.  I needed chocolate salted caramel in my life and in my mouth.  Luckily for me I had purchased weird little caramel chips from Walmart a few weeks ago.  Judge me all you want, but groceries at Walmart are cheap as shit and they have weird things like caramel chips.  (They were with the regular chocolate chips, if you’re going to look for them)

So I looked up a recipe and decided that I’d modify it a teeny bit and make Chocolate Pretzel Salted Caramel Cookies

3/4 cup wheat pastry flour

3/4 cup all purpose flour

1/3 cup sugar

1/3 cup brown sugar

7 tbsp unsweetened cocoa powder

5 tbsp margarine

1/3 cup vanilla yogurt

3/4 cup caramel chips

1/4 cup chocolate chips

1 oz honey wheat pretzels, crushed

1/2 tsp baking soda

1/4 tsp salt

other salt – as much as you want

Preheat oven to 350 degrees

Melt the margarine (I used the microwave, the recipe calls for melting it on the stove… who has time for that) then stir in the sugars and cocoa powder until it combines into a thick paste.  It will resemble brownie batter.  Also, it will taste like brownie batter so try not to eat it all.  Then stir in the yogurt and it will totally ruin the texture of the delicious brownie batter but I guess its for the greater good.

Combine all the dry ingredients in a separate bowl.  Stir dry ingredients into the wet ingredients – Segregation Never! Integration Now! – and then stir in all the various caramel and chocolate chips and then add the crushed pretzels.   The dough will be pretty thick and thats a good thing.  Roll into balls and put them on a cookie sheet.  Sprinkle with generous portions of salt.  I like a lot of salt so I just dumped it on.  What?  What do you mean ‘hypertension’?  Pfft.   Bake for 10 – 12 minutes and cool.

This is only supposed to make 20 cookies, but I think it will make a lot more.  Also if you can’t find the caramel chips then just buy those regular caramel candies and wrap the dough around the caramels.  Be careful when they come out of the oven because they will be molten lava.

Recipe modified from:

Obligatory Holiday Cupcakes – Apple Crisp Cupcakes with Caramel Frosting

They taste as good as they look!

This is my first post!  Yay!

Enough celebrating… lets get to the cakes, fool.  I love to bake but I don’t really like baking from scratch.  I’m more of a ‘cake mix’ kind of girl.  I started making cupcakes constantly when I learned that you could make diet soda cupcakes and they were delicious and low calorie.  This enabled me – since I’m constantly on a diet – to eat some cake.  This grew into like, a real interest.  I took a cake decorating class at my local craft store.  Thus, I am now an expert.  Just kidding, I’m just some girl who makes cupcakes and obsessively reads  baking blogs.

Anyway, back on Thanksgiving I had two requests for cupcakes – one request for pumpkin cupcakes (the next post… timely, right?) and a baker’s choice.  So I baker’s chose to make Apple Crisp Cupcakes with Caramel Frosting.  This recipe I actually figured out all on my own, so there won’t be a link to my ‘inspiration’ or whatever.  Oh, except for the apple crisp oat topping which I got from Martha Stewart.


1 box yellow cake mix

12oz (1 can) diet cream soda

1/2 granny smith apple, grated

3 packets of instant apple cider mix (or to taste)

Oatmeal ‘Crisp’

3/4 cup all purpose flour

1/4 cup brown sugar

1/2 tsp salt

8 tblsp butter (1 stick)

1 cup oats (not instant!)

Caramel Frosting

4oz cream cheese

1 cup butter

3 cups-ish powdered sugar

1/4 cup caramel sauce

Preheat oven to 350 degrees

Make the oatmeal crisp by combining the cold butter, flour, salt, and brown sugar until coarse crumbs are formed.  Then add oats and combine.  You can use a pastry tool or two knives, I use my fingers to mash it all up cave-man style.

Combine the yellow cake mix and the 12oz of soda.  Grate the granny apple into the batter and stir in the apple cider packets until you can taste the apple.  You don’t want it to be overwhelmingly cake-battery.  You need that apple.

Line 2 cupcake pans with cupcake liners and lightly flatten equal amounts of the ‘oatmeal’ crisp into the bottom of each liner.  Use a scoop or a spoon to evenly distribute batter into the liners.  I use a scoop because I feel like its more baker-y.  I watch a lot of Cupcake Wars, so I know whats up.

Bake the cupcakes for 15 – 17 minutes until a toothpick comes out clean.  These diet soda cakes will be VERY moist.  Like very very moist.  Don’t try to make a real cake out of this kind of batter or it will fall apart.  Don’t say I didn’t warn you because I totally did.  Just now.

While the cupcakes are baking combine the cream cheese, butter, and caramel using a mixer until its smooth and creamy.  I guess about 5 minutes?  Then stir in the powdered sugar until its thick enough to withstand the piping process.  You want to be careful with the powdered sugar because combining the caramel and the sugar makes for extremely SWEET frosting.  Like whoa, ya’ll.  Don’t be afraid to add more caramel and balance it all out.

When the cupcakes are done, let them cool completely.  Then pipe on your frosting and eat.  The oatmeal crisp on the bottom is kind of bland so it adds a real balance to the apple cake and sweet caramel frosting.

OMG my first post!

Recipe for Martha Stewart Apple Crisp – you should make this too.  Its so good.