These Rolo cupcakes are stuffed with caramel and topped with chocolate caramel buttercream. They're super easy to make, even for beginner bakers, and they're sure to be a crowd favourite!
Are you ready for your new favourite dessert? Say hello to these caramel-stuffed Rolo cupcakes!
They're super rich, super chocolatey and full of gooey caramel and Rolos. They're perfect for taking along to bake sales, adding to a party dessert table, or simply for enjoying as an after-dinner dessert.
Below I've written detailed ingredient and equipment notes, step-by-step instructions with images, top tips and the answers to my most frequently asked questions. I hope you find it useful! If you prefer just to skip straight to the condensed version in the recipe card, you can find it at the end of this post. And if you like the recipe, make sure to check out my Rolo brownies and Rolo blondies too. Enjoy!
Here's what you'll need
- Butter: Always use softened butter to make it easier on yourself! There is nothing worse than trying to mix solid butter when baking. To soften it, you can either leave it out at room temperature for 60 minutes or you can pop it into the microwave for 10-15 seconds.
- Sugar: I prefer using caster sugar (superfine sugar) for my cupcakes but granulated white sugar will work too.
- Vanilla extract: To add a little extra flavour. You can substitute this for a teaspoon of cold coffee to enhance the chocolate flavour even more.
- Eggs: You'll need 4 eggs to make Rolo cupcakes- I used medium eggs. If you use smaller eggs and find that the cake mix is a bit dry after you've added all of the ingredients, you can add a splash of milk to loosen it.
- Self-raising flour: Self-raising flour will help give you soft, fluffy, dome-shaped cupcakes without the need for any additional raising agents. However, you can also use plain flour and add 1+½ teaspoons of baking powder separately.
- Cocoa powder: Unsweetened is best- cocoa powder should not be substituted for hot chocolate powder!
- Caramel: I used Carnation's tinned caramel for ease but feel free to use any kind you like. You can even make a homemade version if you want.
- Icing sugar: This is needed for the chocolate caramel buttercream. Icing sugar can also be called confectioner's sugar or powdered sugar.
- Rolos: The star of the show, Rolos! You'll need 12-24 Rolos for this recipe- around 2 or 3 tubes.
Tools and equipment
- Food scale: As always, I recommend using a digital food scale for this recipe. Measuring by weight is so much more accurate than measuring by volume, and accuracy is super important when it comes to baking.
- Mixing bowls: A large one for mixing the cake batter and a medium one for making the chocolate caramel buttercream.
- Utensils: You'll need a wooden spoon for mixing and a few smaller spoons or a small scoop to transfer the cake mix into the cases.
- Piping bags and nozzle: To fill the cupcakes with caramel, you'll need a piping nozzle and a piping bag. You'll also need a second piping bag and nozzle if you'd like to pipe the buttercream onto the cakes, otherwise, you can spread it on with a spoon.
- Cupcake tin and cases: 12 paper cases and a 12-hole cupcake tin.
How to make Rolo cupcakes
Step 1: Preheat your oven to 180°C (or 160°C for fan ovens) and line a cupcake tin with 12 paper cases. I recommend using a deep cupcake tin/small muffin tin for the best shape.
Step 2: In a large bowl, mix together 190g of softened butter and 190g of caster sugar until soft and fluffy then stir in 1 teaspoon of vanilla extract.
Step 3: Add 4 eggs to the bowl, along with 150g of self-raising flour and 40g of cocoa powder. Mix well until you have a smooth, thick cake batter. You can add a little splash of milk to loosen it if you need to.
Step 4: Divide the cupcake batter evenly between the 12 cases and bake for 20-25 minutes until a toothpick comes out clean. Transfer them to a wire rack and allow them to cool completely.
Step 5: Once the chocolate cupcakes have cooled, use an apple corer or large piping nozzle to cut the centre out of each one.
Step 6: Transfer 80g of caramel to a piping bag and pipe it into the centre of the cupcakes, making sure to get all the way to the top.
Top each one with a Rolo to cover the dot of caramel.
Step 7: Now it's time to make the chocolate caramel buttercream. Add 230g of softened butter to a large bowl and slowly stir in 300g of icing sugar and 50g of cocoa powder until smooth.
Step 8: Add 150g of tinned caramel to the buttercream and mix well. Then transfer it to a piping bag fitted with a large star nozzle.
Step 9: Pipe a swirl of buttercream onto each cupcake, covering the Rolo.
Step 10: Top the cupcakes with more Rolos and a drizzling of caramel. Then all that's left to do is enjoy your creation!
Top tips for success
- Use an apple corer or piping nozzle to cut the centre out of the cupcakes. This will make it super quick and neat.
- Make sure to fill the cupcakes all the way to the top with caramel for maximum flavour and texture.
- Use a deep cupcake tin for the perfect domed cupcake shape. This helps them to bake upwards rather than outwards.
FAQ
If you keep them in an airtight container, these cupcakes should last for up to 3 days. I recommend storing the container in a cool, dry place such as a kitchen cupboard but you can also store them in the fridge.
Yes, you absolutely can! Simply put them into airtight containers and freeze for up to 1 month. When you're ready to defrost them, transfer them to a wire rack or plate and let them sit at room temperature for an hour or so, until fully thawed. Once you have defrosted them, do not refreeze.
More cupcake recipes:
- Dairy Milk cupcakes
- Galaxy Caramel cupcakes
- Chocolate chip fairy cakes
- Lemon butterfly cakes
- Victoria sponge cupcakes
I hope you like these caramel Rolo cupcakes! If you make them at home, please leave a rating or comment below. Enjoy!
BEST Rolo Cupcakes (Chocolate & Caramel)
Ingredients
Cupcakes:
- 190 g Butter, softened
- 190 g Caster sugar
- 1 Teaspoon Vanilla extract
- 4 Medium Eggs
- 150 g Self-raising flour
- 40 g Unsweetened cocoa powder
Filling:
- 80 g Carnation caramel (or homemade if you prefer)
- 12 Rolos
Caramel buttercream:
- 230 g Butter, softened
- 300 g Icing sugar
- 50 g Cocoa powder
- 150 g Carnation caramel
Topping:
- 12 Rolos
- 20 g Carnation caramel (for drizzling)
Instructions
Cupcakes:
- Preheat your oven to 180℃ (160℃ for fan ovens) and line a cupcake tin with 12 cases.
- In a large bowl, cream the butter and sugar together until smooth then stir in the vanilla extract.
- Mix in the eggs, flour and cocoa powder, a little bit at a time, until smooth.
- Divide the mixture evenly between the 12 cases and bake for 20-25 minutes, until a toothpick comes out clean. Transfer to a wire rack to cool completely.
Filling:
- Use a piping nozzle or apple corer to cut a hole into the centre of each cupcake. Use a piping bag to fill each hole with the caramel, all the way to the top. Place a Rolo on top of each, to cover the caramel.
Caramel buttercream:
- Add the butter to a bowl then mix in the icing sugar and cocoa powder, a little bit at a time until smooth. Then stir in the caramel.
- Transfer the buttercream to a piping bag fitted with a star nozzle and pipe a swirl over the Rolos on each cupcake. Top each one with another Rolo then drizzle more caramel on top.
Notes
- Store in an airtight container for up to 3 days.
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