Rolo Cupcake
By: Karyn Ryan
Published: Saturday, October 24, 2015 - 12:03pm

Ingredients




100g plain flour
20g cocoa powder
140g caster sugar
1 1/2 tsp baking powder
Pinch of salt
40g unsalted butter (softened)
120ml whole milk
1 egg,
1/4 tsp vanilla extract
1 JAR SALTED CARAMEL/TIN CARAMEL
1-2 PACKETS ROLO
FROSTING
600g icing sugar sifted
200g unsalted butter
80g cocoa powder
80ml whole milk

Preparation

1 Preheat the oven to 180c 2 Put the flour, cocoa powder, sugar, baking powder, salt and butter in a free standing electric mixer (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is well mixed. 3 Whisk the milk, egg, and vanilla extract together in a jug ,then slowly pour about half into the flour mixture then the other remaining ½ of egg mixture ,beat to combine and turn the mixer up to high speed. 4 Continue mixing for a couple more minutes until the mixture is smooth. 5 Do not over mix. 6 Drop a good tablespoon of the mixture into the paper cases, drop a heaped tablespoon of caramel into each cupcake and cover with another tablespoon batter. 7 Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched. Leave too cool. 8 Whilst cakes are cooling make frosting 9 Beat icing sugar, butter until white & creamy add the cocoa powder. 10 Beat for a few mins on high speed 11 Turn down to a low speed and add milk gradually, (you may not need all of it) once mixed turn up to a high speed again and beat for approx. 5 mins and mixture is light and fluffy. 12 Put frosting in an icing bag and pipe a swirl of buttercream on each cupcake. 13 Top each swirl with a Rolo

About

These Rolo Cupcakes are a a very easy bake, so why not give your chocolate cupcake a rolo make-over