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Rolo Cupcakes

These Rolo Cupcakes have a delicious chocolatey cupcake, with caramel buttercream, and caramel drizzle and topped with a Rolo.  
Prep Time30 minutes
Cook Time20 minutes
Decorating Time30 minutes
Total Time1 hour 20 minutes
Course: Snack
Cuisine: Cupcakes
Keyword: Caramel, Chocolate, Cupcakes, Rolo Cupcakes, Rolos
Servings: 12 Servings
Author: Sarah Mark

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.