Rolo Cupcakes!
Chocolate cupcakes with a rolo centre, caramel buttercream frosting & even more! Hello heavenly Rolo cupcakes!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g unsalted butter ((room temperature))
- 200 g light brown soft sugar
- 4 medium eggs
- 150 g self raising flour
- 50 g cocoa powder
- 24 Rolos
- 200 g unsalted butter ((room temperature))
- 350 g icing sugar
- 75 g caramel ((I used Carnation caramel))
- 2 tbsp caramel
- 50 g milk chocolate
- Rolos
Instructions
- 1
Heat your oven to 180C/160 fan and line a cupcake/muffin tin with 12-14 large cupcakes cases/muffin cases.
- 2
Beat the unsalted butter with the light brown soft sugar until light and fluffy.
- 3
Add the eggs, self-raising flour and cocoa powder to the butter/sugar mix until well combined.
- 4
Spoon the mix into the cupcake cases evenly and put 2 Rolos onto the top of the mixture in each cupcake case.
- 5
Bake in the oven for 18-22 minutes until they’re baked through and they are springy to touch. It might be hard to do the skewer test because of the Rolos in the middle, and leave them to cool fully on a wire rack!
- 6
Beat the unsalted butter with a for a couple of minutes to loosen it.
- 7
Gradually add the icing sugar and beat slowly until it is combined.
- 8
At a faster pace, beat mixture for 3-4 minutes until fluffy and smooth.
- 9
Add the caramel to the buttercream and continue mixing, keep on beating for 5 minutes until whipped!
- 10
I used a Large 2D closed star tip to decorate my cakes but you can do whatever you like! Pipe the buttercream onto the cooled cupcake sponge.
- 11
Loosen the caramel you’re using slightly with a spoon and drizzle over the cupcakes.
- 12
Melt the milk chocolate and drizzle over the cupcakes as well.
- 13
Add the Rolos to the top and TA DAA!