June 15, 2016
Rolo Cupcakes!
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Chocolate cupcakes with a rolo centre, caramel buttercream frosting & even more! Hello heavenly Rolo cupcakes!
SO, Rolos are clearly one of the most popular things that you can post about at the moment… my Rolo recipes always seem to go down so well; for example my no-bake caramel rolo cheesecake, rolo cookie bars and my no-bake rolo tart.
I get that they aren’t at the top of everyone’s lists when it comes to sweets, but I adore Rolos! My rolo cheesecake was so popular that my first family dog was named after it haha! But either way, I will be posting as many rolo recipes as possible.
I used the same cupcake recipe as my Honeycomb Crunchie Cupcakes that I posted the other day as they’re so delicious and light, yet still moist. I used a caramel buttercream frosting as I wanted it to feature chocolate AND caramel so it’s more Rolo like.
For the sponge, I used a basic chocolate sponge, with my trusty Cacao Barry 100% powder. This cocoa powder creates such a rich and decadent flavour in the songs – I absolutely love using it in my bakes and can’t live without it!
I used slightly more mixture than normal as I really wanted the cupcake cases to be full to the brim – but if you are worried, just fill your cases up to 2/3 full. The recipe makes 12-14 cupcakes if that helps! I use these beautiful baking cups.
For the frosting I made a caramel buttercream using room temperature unsalted butter beaten on it’s won for a while, with icing sugar and caramel sauce – it creates a beautiful flavour and its perfect to swirl onto the cupcake with!
Drizzling on caramel and chocolate is an absolute must, and of course some more Rolos. I know there are rolos inside as well, but these are meant to be rolo themed after all!
I use a cookie/ice-cream scoop to portion my cake batter into the cupcake cases evenly, and then I add two rolos sandwiched together on top of the batter. This way, the rolos will sink into the cupcakes but not go to the bottom!
If you’re craving something richer, you could bake the chocolate sponge without the rolos inside, then once baked you could core out the middle of the sponge and fill it with some of my homemade caramel sauce.
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!!
Rolo Cupcakes!
Ingredients
Cupcakes
- 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
Caramel Buttercream Frosting
- 200 g unsalted butter (room temperature)
- 350 g icing sugar
- 75 g caramel (I used Carnation caramel)
Decoration
- 2 tbsp caramel
- 50 g milk chocolate
- Rolos
Instructions
Cupcakes
- Heat your oven to 180C/160 fan and line a cupcake/muffin tin with 12-14 large cupcakes cases/muffin cases.
- Beat the unsalted butter with the light brown soft sugar until light and fluffy.
- Add the eggs, self-raising flour and cocoa powder to the butter/sugar mix until well combined.
- 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 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!
Frosting
- Beat the unsalted butter with a for a couple of minutes to loosen it.
- Gradually add the icing sugar and beat slowly until it is combined.
- At a faster pace, beat mixture for 3-4 minutes until fluffy and smooth.
- Add the caramel to the buttercream and continue mixing, keep on beating for 5 minutes until whipped!
Decoration
- 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.
- 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 TA DAA!
Notes
- *For the Buttercream/Drizzle you can either use Carnations Caramel, Dulce de Leche etc – a thick caramel sauce is all you need!
- If you want an extra chocolatey fix, you can add in 100g of chocolate chips to the cupcake mix, but I like using just the Rolos!
- These cupcakes will last in an airtight container for 3 days at room temperature, or you can also freeze these (its best to freeze them without decoration) for up to 3 months!
- I buy my Cupcakes Cases from Iced Jems – here!
- Recipe updated April 2022
- Original recipe was 175g butter, sugar, 140g flour, 35g cocoa and 3 large eggs.
ENJOY!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hello Jane, thank you so much for sharing your recipes. I have made these several times now and they have always been a hit. Love love your recipes ❤️
Hey! Aww this is so lovely, thank you so so much xx
How long is the recipe
These are just delicious and are always a hit! The only issue i faced with these and other chocolate based cupcakes is that the wrappers end up peeling away from the side of the cupcakes. Seems to be no rhyme or reason why this happens. Would the type of wrapper be affecting this (I use the white Dr Oeteker ones). They are fully baked as far as I know 🙂
Hey!! I am so pleased you love them. There are a few reasons this could happen, sometimes it can be the type of cupcake wrapper but sometimes its an under baked cupcake or if they sweat when cooling!x
[…] Peanut Butter Miniatures sandwiched and baked into the middle. HELLO YUMMY. This is inspired by my Rolo Cupcakes recipe which has been a consistent hit on my blog since posting, so I thought a Reese’s version […]
Hi,
I am making my way through all of your recipes and these are next on my list!
Do you think you could replace the rolo in the cupcakes for a slice of Mars bar to make mars cupcakes?
Thank you for your brilliant recipes…baking is my new hobby thanks to you!
Yes that should be fine!! x
Hi Jane
Could this sponge be converted to gluten free by substituting gf flour?
Love your recipes they are all so yummy!
Thanks
Pam
Yes that should be fine for the sponge, however you’d have to double check all ingredients as I believe Rolos have a ‘may contain’ warning! x
Hi Jane do you think this would work as a vanilla style cupcake so say with brown sugar instead of caster and leave out the cocoa powder? My daughter loves rolos but not chocolate cake thanks 😊 x
Hey! Typically I use caster sugar for vanilla cakes as light brown can make it more caramel like, but if you take out the cocoa powder you need to replace with more flour!
Hi,
Made these delicious cupcakes a few times and have always been devoured very quickly lol.
Can you use the same recipe to make a big cake? Any tips or advice re possibly doubling ingredients for the perfect big rolo chocolate cake??
Thank you 😊
A few of mine seem to have sunk in the middle! Is this normal or where have I gone wrong? 😩 xx
If they’ve sunk then they’re not finished baking x
When it says 1-3 tbsp is that 3 tbsp of whole milk?
Yes, it’s 1, 2 or 3tbsp of whole milk.
These cupcakes were wonderful, thank you so much for posting them! I never have any trouble with your recipes 😊
This is exactly how I feel. Amazing recipes and they always taste so good. Thank you for sharing 🙂
Jane just made these! The cake has come out perfect after 15 mins in my fan oven however, the rollos burnt and dropped down the side of the cupcake cases in into my muffin tins! 🙁🙁🙁 any way to avoid this from happening? Perhaps put them in the middle?
Love making your recepies so much 😊 x
Hiya! I’m not entirely sure how that happened haha! I’ve never had that before. You could just squish them in slightly, but naturally they should sink into the cupcake rather than come out! x
Somebody please help i don’t understand 175 g i need oz tbs i want to make these but this isn’t in u.s language
Did anyone else’s rolo’s melt and sink to the bottom? These looked great but think I’ll need to freeze the rolo’s first
That can sometimes happen – try putting them right at the top next time to see if they sink less x
Oh my gosh I was looking for inspiration for the Alzheimer’s society cupcake day. And yes will be making these today for a wee trial.
Could these be frozen?
Yes they could x
[…] I made my Rolo Cupcakes I loved the recipe so much, this is quite similar. I decided to put some Twix Bites in the middle […]
[…] Peanut Butter Miniatures sandwiched and baked into the middle. HELLO YUMMY. This is inspired by my Rolo Cupcakes recipe which has been a consistent hit on my blog since posting, so I thought a Reese’s […]
[…] did make some slight differences though, as I used the buttercream frosting from my Rolo Cupcakes recipe. I find its the perfect Caramel Buttercream Frosting, and its just so easy to make. You can […]
Hi. When you say large cupcake cases, is that the standard size or are there larger ones? Or muffin cases?
Btw, I LOVE your recipes 💕
These are probably more muffin size cases!
I have made rolo cup cakes and twix ones for the first time today! I’m so pleased, your instructions are really clear and precise. Thank you x
These look divine! Can’t wait to try them! Just wondered if these cupcakes freeze well?
Yes they do! The Rolo might go a little harder though, but it’ll just a nice chewy caramel.
Just made these! Mine look a bit of a mess because I don’t have a piping bag and I couldn’t be bothered with melting the chocolate, but they taste delicious! I’m normally an awful baker, but these turned out fantastic, thank you.
Absolutely yummy!
I would have loved trying your Rolo cupcake recipe but, it was in the metric system, and we don’t use metric here! It would be awesome if you could also post them using measuring cups. Thank you.
Hiya – You can find tips on how to convert it on google, or use my helpful tips page to help.
The kids loved making these although Mine have gone hard I might have over baked them or the fact my friend refrigerated them ?? second attempt is needed I think.
It might be a little of both – you should never refrigerate cake unless its a type like Carrot Cake which can stay moist… all other types will dry out in the fridge.
I can’t wait to try these! They look amazing!! ?. And thank God you use grams as measurements! Sick and tired of people using only cups, that’s not accurate measuring!
Hahaha yes, personally I HATE cup measurements ? And thank you!
Making this right now! So exciting! They’re looking fab so far
They are beyond beautiful! I’m going to tag you in the instagram thank you so much!
Oh that’s amazing!!!! Please do! ❤️
Could you convert to cups for me?
Sorry no, I don’t like cup measurements as I find them too unreliable. I suggest investing in some digital scales as then you can do all other recipes! X
[…] Jane’s Patisserie’s Rolo Cupcakes […]
I made these for father’s day …my daughter was the taster …verdict …awesome ?
Hehe yayy! I’m so glad!
Yummy, delicious, want one now!! These look so good and I never used to like caramel – shame on me! Rolo’s are enjoying a bit of a retro revival at the mo and you’ve done them justice with these gorgeous cupcakes. Still want one ?xx
Haha its okay, it is very sweet! And I know right, I feel like my Cheesecake might have started something with that ? Hehe only joking, I love Rolos! hehe ☺️ xx
Beautiful Love rolo’s and cupcakes!!!
Aah thank you Suzanne!! ❤️ Me too!