Rolo Cupcakes!

Chocolate Cupcakes: 

(makes about 34 cupcakes)

- 1/2 cup unsweetened cocoa (sifted)

- 2 cups sugar

- 2 1/2 cups flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup hot water

- 1 cup buttermilk

- 2 eggs

- 1/2 cup vegetable oil

- 1 1/2 teaspoons vanilla

- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F. 

2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.

3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.

4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.

5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in. 

6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean. 

7. Let cupcakes cool completely.

For the frosting: 
(Frosts about 24 cupcakes, I usually freeze the leftover cupcakes) 
- 1 cup butter, softened
- 3/4 unsweetened cocoa powder
- 2 Tablespoons milk
- 2 teaspoons vanilla extract
- 3-4 cups powdered sugar

1. Beat butter for about 2 minutes. Add cocoa, milk, and vanilla extract.
2. Slowly add in powdered sugar until desired consistency is reached. If it gets too thick, add a little bit of milk.

To finish cupcakes:
- Caramel filling (I used store bought, but you can make your own if you'd prefer)
- Rolos for topping 

1. Core centers of cupcakes and fill with caramel.
2. Frost cupcakes and drizzle caramel over the frosting. (Works better if caramel is cold) 
3. Top with Rolos