Dark Chocolate Rolo Cupcakes

These cupcakes are the ultimate sweet treat!

Tuck into a rich dark chocolate sponge with a caramel surprise center, topped with fluffy butter cream, melted dark chocolate and a delicious chocolate caramel. Now doesn’t that sound good!?

Please don’t be put off by the amount of steps for this recipe, it is in fact super easy and quick to make. Plus isn’t dark chocolate meant to be healthy? Who am I kidding, but hey.. we all need a little indulgence now and then!

SONY DSC

SONY DSC

Ingredients (makes 12 cupcakes)

For the base
115g Stork tub, cold from the fridge
115g caster sugar
2 large eggs, at room temp
115g self-raising flour
½ tsp baking powder
2 tbsp cocoa powder (I used Green & Blacks 70% cocoa)
80g good quality dark chocolate, broken into pieces
12 Rolo’s / ½ sharing bag of Rolos (126g), I bought mine here

For the frosting
160g unsalted butter, at room temp
300g icing sugar
1 tsp vanilla extract

For decoration
12 Rolo’s / ½ sharing bag of Rolos (126g), I bought mine here
40g good quality dark chocolate, broken into pieces

Method

Preheat oven to 180°C and line a 12 hole cupcake tray with cases.

In a large bowl cream together the butter and sugar until light and fluffy. In a separate bowl combine the flour, cocoa powder and baking powder.

Crack one of the eggs into the butter and sugar mixture, add a tbsp of the dry ingredients (flour, cocoa and baking powder) and mix together. Crack in the other eggs and add another tbsp of the dry ingredients and mix together until combined.

Melt the dark chocolate in 10 seconds blasts in the microwave. Once fully melted add this to the mixture along with the remaining dry ingredients and fold the mixture together, being careful not to over mix.

Half fill each of your cupcake cases and then place a Rolo in the middle of all of the cases. Now cover the Rolo’s with the remaining cake mixture until completely concealed and lightly tap your cupcake tin on the side to remove any air bubbles.

Bake in the oven for 13-15 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven and leave to cool.

Now make the frosting by creaming the butter until pale in colour and fluffy. Add half the icing sugar in and mix until creamy and combined. Add the remaining icing sugar and vanilla extract and beat together for approx. 5 mins until frosting is soft, smooth and fluffy.

Once your cakes are cooled, either use a piping bag to pipe your frosting onto your cakes or simply spread it on with a spoon. To decorate your cupcakes, melt the dark chocolate in the microwave in 10 second blasts and use a spoon to drizzle the chocolate over in all directions. Finally, place a Rolo on top of each cupcake. Enjoy!

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One thought on “Dark Chocolate Rolo Cupcakes

  1. Jeansandom says:

    Just love your recipes and presentation so much that I am getting a smart file to transfer them into. Now that I have learnt how to print from my iPad. Suggest you try making marzipan eggs to put in the cakes…Not shop marzipan…..this would be following on the tradition of Simnel Cake at Easter…..Gran xxx

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