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!