Hello friends,
Today's bake is a lovely chocolate cupcake with a hidden Rolo in the middle, topped with a yummy chocolate buttercream and yep, and extra Rolo on top!
As the cupcakes bake, the chocolate shell of the Rolo melts leaving a liquid caramel surprise when you bite into the cake - it is important that the Rolos are very cold before you start, otherwise the caramel is at risk of spreading into the rest of the cake, so stick them in the freezer for half an hour before starting.
Ingredients (makes 12 large cupcakes):
230g butter softened
190g caster sugar
90g light brown sugar
200g self raising flour
4 eggs
2 tsp vanilla extract
12 Rolos
For the butter icing:
300g icing sugar
150g butter icing
45g cocoa powder
12 Rolos
Method:
Preheat your oven to 180C/ 160C fan assisted. Line a 12 hole cupcake tins with cases.
In a bowl, beat together the butter and sugars until light and fluffy. One at a time, add the eggs and continue beating until well incorporated. Add the flour, cocoa and vanilla and mix well.
Spoon a tablespoon of mixture into each case, then add a Rolo (if you are feeling extra indulgent you can add two Rolos to each cupcake!). Add another tablespoon of mixture to cover to Rolo and fill the case.
Bake for 20 - 25 minutes, check to make sure they are baked by inserting a skewer and make sure it comes out clean.
Allow to cool fully of a wire rack.
In the meantime you can make the butter icing. Place the butter and half the icing powder in a bowl and beat well. When all the icing powder is combined, add the rest of the powder and the chocolate and beat again until smooth.
Pipe the icing onto the cupcakes and top off with an extra Rolo, then enjoy!
Today's bake is a lovely chocolate cupcake with a hidden Rolo in the middle, topped with a yummy chocolate buttercream and yep, and extra Rolo on top!
Ingredients (makes 12 large cupcakes):
230g butter softened
190g caster sugar
90g light brown sugar
200g self raising flour
4 eggs
2 tsp vanilla extract
12 Rolos
For the butter icing:
300g icing sugar
150g butter icing
45g cocoa powder
12 Rolos
Method:
Preheat your oven to 180C/ 160C fan assisted. Line a 12 hole cupcake tins with cases.
In a bowl, beat together the butter and sugars until light and fluffy. One at a time, add the eggs and continue beating until well incorporated. Add the flour, cocoa and vanilla and mix well.
Spoon a tablespoon of mixture into each case, then add a Rolo (if you are feeling extra indulgent you can add two Rolos to each cupcake!). Add another tablespoon of mixture to cover to Rolo and fill the case.
Bake for 20 - 25 minutes, check to make sure they are baked by inserting a skewer and make sure it comes out clean.
Allow to cool fully of a wire rack.
In the meantime you can make the butter icing. Place the butter and half the icing powder in a bowl and beat well. When all the icing powder is combined, add the rest of the powder and the chocolate and beat again until smooth.
Pipe the icing onto the cupcakes and top off with an extra Rolo, then enjoy!
these look soo good! I want to try.
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