ROLO CUPCAKES!
Chocolate Cupcakes with a Rolo Centre, Caramel Buttercream Frosting & Even more Caramel, Chocolate and Rolos! Hello Heavenly Rolo Cupcakes!
I honestly think these are some of the most delicious Cupcakes – I realise there aren’t that many Rolos on mine, but I had eaten a majority of the second packet before it had got to putting any on top (hence why there is only 1 and a half of one on each cupcake), but the mixture of the cupcakes, the buttercream and the drizzles is heavenly. I really hope you like these as much as I did, ENJOY!!

Ingredients
Cupcakes
– 175g Unsalted Butter, room temperature
– 175g Light Brown Sugar
– 3 Large Eggs
– 140g Self-Raising Flour
– 35g Cocoa Powder
– 1-3tbsp Whole Milk
– 24 Rolos (one 126g bag)

Caramel Buttercream Frosting
– 150g Unsalted Butter, room temperature
– 375g Icing Sugar, sifted
– 75g Caramel – I used Carnations Caramel*

Decorations
– 2 tbsps Caramel
– 50g Milk Chocolate, Melted
– Rolos
Method
  1. To make the Cupcakes – Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 Large cupcakes cases/Muffin Cases.
  2. With a stand mixer – Beat the butter with the light brown sugar until light and fluffy – Combine the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined. It won’t take too long to mix! If the mixture is too stiff you can add a little bit of milk at a time to get a smooth light consistency (Full-fat will prevent the mix splitting)
  3. Spoon the mix into the cupcake cases evenly and put 2 Rolos onto the top of the mixture in each cupcake case – bake in the oven for 15-20 minutes until they’re baked through and they are springy to touch – Mine usually take 17-18 minutes! It might be hard to do the skewer test because of the Rolos in the middle – leave them to cool fully on a wire rack!
  4. To make the Caramel Buttercream Frosting –Beat the butter with an electric mixer for a couple of minutes to loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
  5. Add the caramel to the buttercream and continue mixing, keep on beating for 5 minutes until whipped!
  6. To decorate the Cupcakes – I used a Large 2D closed star tip to decorate my cakes but you can do whatever you like! :) Pipe on the buttercream – loosen the caramel you’re using slightly with a spoon and drizzle over the cupcakes. Melt the milk chocolate and drizzle over the cupcakes as well, add the Rolos to the top and huzzah!
Recipe Source: janespatisserie.com