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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!!
- 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)
- 2 tbsp caramel
- 50 g milk chocolate
- 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!
- 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!
- 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!
- *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.
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