BEST Rolo Cupcakes (Chocolate & Caramel)
Easy chocolate caramel-stuffed cupcakes topped with chocolate Rolos.
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Servings: 12 cupcakes
Calories: 615kcal
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.
Nutrition
Serving: 1cupcake with buttercream | Calories: 615kcal | Carbohydrates: 68g | Protein: 6g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 57mg | Sodium: 34mg | Potassium: 20mg | Fiber: 2g | Sugar: 58g