1 Chocolate Cake mix
1 box of chocolate instant pudding
Milk instead of water and add the oil and eggs as directed
Cut a bunch of Mini-Rolos in half
Mix all ingredients together except the rolos. Divide batter into cupcake liners about 1/2 full. Coat rolos in flour and place rolos in the batter. Bake cupcakes at 350 for 18 minutes or until done.
Salted Caramel Buttercream Icing
2 sticks butter, room temperature 4 cups confectioners’ sugar
1/2 teaspoon vanilla extract 2 tbsp Bailey's Caramel Coffee Cream
about 1/4 teaspoon sea salt handful of melted Rolos
In large mixing bowl, beat butter on high speed until fluffy. Add three cups of sugar, one at a time until combined. Add vanilla extract, sea salt and caramel coffee cream, along with last cup of sugar. Beat until smooth. Add more cream, one teaspoon at a time, to reach desired consistency of frosting. Place Rolos in microwave for 60 second intervals at 30% power until gooey. Scrape into buttercream mixture and beat for about a minute to incorporate completely.
Milk instead of water and add the oil and eggs as directed
Cut a bunch of Mini-Rolos in half
Mix all ingredients together except the rolos. Divide batter into cupcake liners about 1/2 full. Coat rolos in flour and place rolos in the batter. Bake cupcakes at 350 for 18 minutes or until done.
Salted Caramel Buttercream Icing
2 sticks butter, room temperature 4 cups confectioners’ sugar
1/2 teaspoon vanilla extract 2 tbsp Bailey's Caramel Coffee Cream
about 1/4 teaspoon sea salt handful of melted Rolos
In large mixing bowl, beat butter on high speed until fluffy. Add three cups of sugar, one at a time until combined. Add vanilla extract, sea salt and caramel coffee cream, along with last cup of sugar. Beat until smooth. Add more cream, one teaspoon at a time, to reach desired consistency of frosting. Place Rolos in microwave for 60 second intervals at 30% power until gooey. Scrape into buttercream mixture and beat for about a minute to incorporate completely.
Proofed and printed
ReplyDelete