Rolo Cupcakes

Who will you give your last Rolo cupcake to? A deliciously moist chocolate sponge with a salted caramel centre.

Key Details

  • Serves: 12 cupcakes
  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Difficulty: Moderate

Ingredients

  • 185g plain flour
  • 140g soft light brown sugar 
  • 30g cocoa powder
  • pinch of salt 
  • 1/2 tsp baking powder
  • 1 egg
  • 1 tsp vanilla bean paste (or extract)
  • 125ml buttermilk
  • 100ml cooled espresso (2 shots) 
  • 100ml oil
  • salted caramel sauce 
  • buttercream icing 
  • Rolos

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  • 185g plain flour
  • 140g soft light brown sugar
  • 30g cocoa powder
  • pinch of salt
  • 1/2 tsp baking powder
  • 1 egg
  • 1 tsp vanilla bean paste (or extract)
  • 125ml buttermilk
  • 100ml cooled espresso (2 shots)
  • 100ml oil
  • salted caramel sauce
  • buttercream icing
  • Rolos

Preheat the oven to 180°C/350°F/gas 4.

Mix together your dry ingredients (flour, sugar, cocoa powder, salt & baking powder) in one bowl and whisk together your wet ingredients in another (egg, vanilla, buttermilk, espresso & oil).

Gently combine, folding the mixture into a smooth, loose batter.

Line a muffin tray with muffin cakes and decant the batter evenly between them. Bake for 20-25 minutes until risen, springy to touch and a skewer comes out clean.

Leave to cool and then use a teaspoon or apple corer to remove a hole from the centre of your cake. Pipe in some salted caramel sauce and then seal back with cake and top with buttercream icing – placing a Rolo on top as the pièce de résistance.

To enhance your buttercream, swirl a few tablespoons of salted caramel through it.

 

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