Chocolate Ganache Rolo Cupcakes

Hey Guys!
I have finally started one of these things! Please bare with me, because I have no idea what I am doing!

So, a little about me/us before we get started. We are recently part-time vegetarians. Our goal for the time being is to stay strictly on our vegetarian diet during the week, and we are able to "cheat" on the weekends. My husband and I are true "foodies", we love trying new foods and experimenting with new recipes. So, I thought the best way to document our kitchen adventures would be to start a blog! Hope ya'll enjoy!

So, lets get started. I found this recipe for Chocolate Ganache Rolo Cupcakes. They were freaking ugh-amazing!

1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup lite sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla (the real stuff guys, come guys!)
24 frozen Rolos (Freeze them overnight, this is really important) 

FROSTING

4 sticks unsalted butter; room temperature
2 teaspoons pure vanilla
¼ teaspoon fine sea salt
⅓Cup- to taste caramel syrup
1 1/2 pounds powdered’ sugar

GANACHE

4 oz bittersweet chocolate, chopped 
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

24 Rolos for garnish

1. Preheat oven to 350 degrees F.

2. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.

3. In a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.

4. divide the batter amongst the prepared pans. 

5. Push one rolo into each cupcake, making sure the cupcake batter covers the entire rolo. 

6. Bake for 18-22 minutes, or until top is springy to the touch. 

7. Cool cupcakes thoroughly before frosting

FROSTING

1. Cream the butter in the bowl of an electric/stand mixer. Add the vanilla extract, salt and caramel syrup and combine until smooth. I added a lot more caramel then the original recipe called for. We love our caramel! 

2. Begin adding in the sugar and mixing thoroughly. You can keep adding sugar and caramel until you reach the consistency you enjoy. 

GANACHE

1. In a small saucepan on medium heat, warm the heavy cream until very hot, DO NOT BOIL!

2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Mix in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.

3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Be careful not to add too much glaze or it will drip onto your liners.

4. Top each cupcake with a Rolo.

5. Store cupcakes in the refrigerator. Remove and let sit a room temp before serving

Original recipe from mybakingaddiction.com 

Hope you guys enjoy these as much as we did!!! Have a great day!