Rolo Cupcakes
These Rolo Cupcakes have a delicious chocolatey cupcake, with caramel buttercream, and caramel drizzle and topped with a Rolo.
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How to Make Rolo Cupcakes
I am literally obsessed with these Rolo Cupcakes at the moment, they are chocolatey and caramelly just like the chocolates. What’s not to love?
I already have so many Rolo recipes on my blog including my Rolo Drip Cake which has a light brown sugar sponge and chocolate buttercream. For these cupcakes, I decided to change it up slightly and do a chocolate cupcake and caramel buttercream.
The chocolate cupcake recipe is the same recipe I used in my Snickers Cupcakes as it is just the most moist and utterly chocolatey cupcake.
Related Recipes
I often find that when I make chocolate cupcakes they can sometimes be quite dry. To combat this I do add milk to the cupcake batter. This helps to make such a lovely and moist cupcake.
Another thing I do to stop the cupcakes from being so dry is to use a baking spread in the cupcake batter instead of unsalted butter. You can use either Stork or a supermarket’s own brand. The baking spread or soft spreads that can be used often contain oils which can help moisten the cupcakes too.
Baking Cups
I use these Baking Cups from Iced Jems whenever I make cupcakes. I just absolutely love them. They come in so many different colours and designs. They also have flat bottoms and are bake-safe. Just pop them straight onto a flat baking tray add your cupcake mix and put them into the oven.
I use an ice cream scoop to fill them. For me, it is the perfect way to measure out my cupcake batter. I know that each cupcake gets one scoop of batter so that they are all the same size when they are baked.
Baking
The cupcakes need to be baked for around 15-20 minutes. The length of time the cupcakes need to bake will depend on your oven.
Every oven is different, so if you find that these cupcakes take longer or bake quicker it could just be that your oven temperature isn’t correct. The easiest way to check this is using an oven thermometer as occasionally oven temperatures can be off by up to 20C.
Cooling
The cupcakes need to be completely cooled before you decorate them with your buttercream. If the cupcakes are hot then as soon as you pipe or spread your buttercream onto them the butter will start to melt and you will end up with a buttercream soup.
Caramel Buttercream and Decoration
To make the caramel buttercream there are two ingredients you MUST use. The first is unsalted butter, the second is a thick caramel. The unsalted butter is a must because it helps the buttercream hold its shape. Anything softer like margarine won’t work for buttercream. First, it is far too sweet, it is also too soft and won’t hold its own shape when you pipe the buttercream.
The caramel needs to be super thick. I use a tin of carnations caramel in this recipe, I would recommend the tin over the squeezy bottles of caramel you can now get. The bottles have a much thinner consistency and will make your buttercream soft and runny.
If your buttercream is too thick I recommend adding a tablespoon of milk and mixing again. Repeat until you reach the desired consistency. However, this is optional and a tablespoon of boiling water can also be used.
Once you have piped the buttercream onto your cupcakes (I used a 1M Piping Tip) you can drizzle the remaining caramel sauce over the top.
The best way to do this is by heating the caramel for 10-20 seconds in the microwave to soften it and then either popping it into a piping bag or using a spoon drizzle it over the top of your buttercream.
You really don’t want to heat the caramel longer than a few seconds otherwise it will be too hot and will melt your buttercream.
I added a full-sized Rolo to the top of the cupcakes, but you could use the Mini Rolos instead or a combination of both full-sized and mini.
Alternatives
Once your cupcakes have cooled you can remove the centre using a cupcake corer and fill the centre with caramel sauce.
If you wanted to you could melt 50g of milk chocolate and drizzle over the top of the cupcakes, instead of the caramel or as well as the caramel.
Equipment
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Rolo Cupcakes
Ingredients
For the Rolo Cupcakes
- 150 g Unsalted Butter or Baking Spread
- 150 g Light Brown Sugar
- 100 g Self-Raising Flour
- 50 g Cocoa Powder
- 3 Large Eggs
- 1 tsp Baking Powder
- 50 ml Whole Milk
For the Caramel Buttercream
- 300 g Icing Sugar
- 150 g Thick Caramel Sauce
- 150 g Unsalted Butter
- 1-3 tbsp Whole Milk (optional)
For the Decoration
- 100 g Thick Caramel Sauce
- 12 Rolos
Instructions
To Make the Rolo Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the butter and sugar until light and fluffy
- Add in the flour, cocoa powder, eggs, baking powder and milk and beat until combined.
- Split the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
- Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.
To Make the Caramel Buttercream
- Beat the butter in a large bowl for a few minutes until soft. Gradually add in the icing sugar and beat until combined and smooth.
- Add the caramel to the buttercream and mix for around 5 minutes until completely combined and smooth.
- If the buttercream is too thick add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
To Decorate
- Put the buttercream into a piping bag and pipe it on top of the cupcakes.
- Add the caramel to a piping bag or heatproof bowl and heat in the microwave for 10-20 seconds to soften.
- Pipe or drizzle the caramel over the top of the buttercream and finish with some Rolo chocolates.
Notes
- These Rolo Cupcakes will last 3+ days in an airtight container.
- I used Carnations Caramel for both the buttercream and the caramel drizzle.
- I used a 1M Piping Tip.