ROLO® Filled Vanilla Cupcakes

Name: ROLO® Filled Vanilla Cupcakes
Prep time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1/2 cup butter; 1/2 cup granulated sugar; 2 eggs; 1 Tbsp vanilla extract; 1 cup cake flour; 6 ROLO® Creamy Caramels in Rich Chocolate Candy; 1 cup butter; 2 cups powdered sugar; 2 Tbsps milk; 1 tsp vanilla extract; 2 Tbsps HERSHEY'S Chocolate Syrup, for garnish; 6 ROLO® Creamy Caramels in Rich Chocolate Candy

Skill Level: Beginner

batch of rolo filled vanilla cupcakes cooling on wire rack

Discover pure bliss in every bite of these ROLO® Filled Vanilla Cupcakes, featuring a delightful surprise inside: a ROLO® Candy! This moist, fluffy vanilla cupcake recipe holds the perfect flavor, drizzled with HERSHEY’S Chocolate Syrup and adorned with even more ROLO® Candies. Bake memories one bite at a time for birthdays, celebrations or “just-because” weekend treats.

Bake even more chocolate and caramel desserts with these rich ROLO® Caramel Brownies or opt for the easy ROLO® Pretzel Delights party treats.

Ingredients & Directions

Yields:: 6 servings

Prep:: 25 Min.
Bake:: 15 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

For the batter:
1/2 cup

butter
1/2 cup

granulated sugar
2

eggs
1 Tbsp

vanilla extract
1 cup

cake flour
6

ROLO® Creamy Caramels in Rich Chocolate Candy
For the frosting:
1 cup

butter
2 cups

powdered sugar
2 Tbsps

milk
1 tsp

vanilla extract
2 Tbsps

HERSHEY'S Chocolate Syrup, for garnish
6

ROLO® Creamy Caramels in Rich Chocolate Candy

READY TO MAKE THIS?

You'll Need 

Oven

Bowl

Mixer

Cupcake Holders

Cupcake Liners

Whisk

Piping Bag

Muffin Pan

Directions

Preheat the oven to 350°.

In a medium size bowl, beat 1/3 cup softened butter with 1/2 cup granulated sugar.

Add 2 eggs and 1 Tbsp vanilla extract. Mix to combine.

Fold in 1 cup sifted cake flour. Divide the batter into 6 cupcake holders previously placed in a muffin pan.

Place 1 ROLO® Creamy Caramel in the center of each cupcake and slightly press it down into the batter.

Bake in the oven for 15 minutes or until a toothpick comes out clean.

For the frosting:

Place 1 cup softened butter in a large bowl. Gradually add 2 cups sifted powdered sugar and mix to combine.

Pour 2 Tbsps milk and 1 tsp vanilla extract and beat until smooth.

For assembling:

Place vanilla frosting in a piping bag with a star tip and make a nice swirl on top of the cupcake. Garnish with chocolate sauce and a ROLO® Creamy Caramel.