Rolo Caramel Cupcakes

Rolo's are probably one of the most underrated chocolates in my opinion, so to show them some love, I stuck them on a just as yummy cupcake!

Covered in a caramel flavoured buttercream, followed my a caramel and milk chocolate drizzle, these cupcakes are perfect for a sweet tooth! 


For the cupcakes:
  • 180g unsalted butter
  • 180g light brown sugar
  • 3 large eggs 
  • 145g self-raising flour
  • 40g cocoa powder 
  • 1-3tbsp milk
  • 24 rolos 
For the caramel buttercream: 
  • 150g unsalted butter, softened
  • 375g icing sugar, sifted
  • 75g caramel
For the decorations: 
  • 2tbsp softened caramel
  • 50g milk chocolate, melted
  • Rolos
  • 12 hole cupcake tin
  • Star shaped piping nozzle
  1. Preheat the oven to 180C/fan 160C/Gas Mark 4. Line the cupcake tin with cases.
  2. Using an electric or handheld manual whisk, beat the butter with the light brown sugar until fluffy. Combine the eggs, flour and cocoa powder with the butter/sugar mix until well combined. 
  3. Using 2 spoons or an ice cream scoop, fill the cupcake cases half way and then add 2 Rolo's on top of the mixture in each cupcake. Place in the preheated oven for 15-20 minutes until a skewer inserted comes out clean.
  4. While the cupcakes are baking, make the buttercream. In a separate bowl, whisk together the softened butter and sifted icing sugar until a smooth consistency is achieved. If too thick, add a tbsp of milk until the desired consistency is achieved. Mix in the caramel and then pour this into a piping bag containing the star nozzle. 
  5. Once the cupcakes have cooled, pipe a good amount on the top of each one, followed by a couple Rolo's. Now drizzle over some melted milk chocolate and some of the slightly softened caramel. 
  6. Make a cuppa, kick your legs up and enjoy this little moment of joy!
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