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.