Rolo Cupcakes

I am slowly trying to get some of my Easter dishes a head of time...so that I am not swamped early Sunday morning.  I just made these cupcakes and stuck them in the freezer.  I think they will be a hit!  :)  They have a hidden rolo in the middle of the cupcake, caramel frosting and chocolate ganache drizzled over the top....oh and of course one more little rolo!! 

Rolo Cupcakes 

1 box Devil's food chocolate cake mix
1/2 cup warm water
 4 eggs, beaten
1 cup vegetable oil
1 cup sour cream
1 small package instant chocolate pudding
Mini Rolos candies, 2 per cupcake (one for inside, one for garnish on top)

 Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. In stand mixer bowl, combine all ingredients except Rolos. Prepare cake mix as stated on cake mix box! Scoop batter into prepared cupcake pans, filling almost to the top of the liner. Press one Rolo into each cup of batter. Bake at 350 degrees for 18-23 minutes or until cupcakes spring back when lightly touched. Remove from oven and allow to cool 5 minutes. Remove from pans and allow to fully cool on wire racks.

 Caramel Butter Cream Frosting:
1cup chilled Heavy Whipping Cream
1 stick butter, softened
1 1/4 cup powdered sugar
pinch of Kosher salt
5 tablespoons caramel sauce {double this recipe if you like a lot of frosting}

Whip until fluffy. Of course, don't forget to scrape the sides. I used my kitchen aid with the whisk attachment.

Chocolate Ganache:
1/4 cup Heavy Cream
1 cup semi sweet chocolate chips
1 tablespoon honey
1 teaspoon vanilla

Heat cream and honey but do not boil. Stir in chocolate chips. Stir mixture until smooth. Allow to cool until almost room temperature.

 To assemble: Pipe frosting onto each cupcake. Chill frosted cupcakes so that the ganache does not melt frosting. Drizzle gananche on top of frosting and cupcake. Store in refrigerator..take out an hour or so before serving.  :)

Adapted from My Open Fridge

Happy Easter to all!