Monday, 5 May 2014

Yummy Rolo Cupcakes

In my last placement every Thursday was pot luck, aka my favourite way to eat. I was nominated to make dessert and I remembered I had this super awesome giant cupcake holder, so obviously my first choice was to make cupcakes! But what kind? After scouring my cupcakes board on Pinterest and remember my favourite chocolate bar I decided on Rolo Cupcakes. 

Makes about 24 cupcakes


2 cups flour
¾ cup cocoa 
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 large eggs
1 cup full fat mayonnaise
2 tsp vanilla extract
1 1/3 cups freshly brewed coffee
3 packs (about) Rolo chocolates - chopped 
40 (about) caramel candies (like chewy caramels)
Mini Rolos for decorating

Chocolate Fudge Buttercream Icing

I barely had enough to ice all of them, I'd recommend a double batch if you plan on using lots like I did.
1 cup softened butter

3 1/2 cups icing sugar

dash of vanilla extract
dash of cream
2 tablespoon cocoa powder
1/2 cup melted dark chocolate - cooled but still runny


Preheat oven to 180' C / 350' F .
Add all the ingredients in a mixing bowl except for the freshly brewed coffee and mix on high speed until combined
Add the coffee bit by bit until it is all mixed in
Add the chopped up rolo chunks and mix
Fill some prepared cupcakes liners so the bottom is covered
Drop a single caramel candy the cupcake liner so it sits on top of the cake mixture
Cover the caramel with the remaining cake mixture but be careful not to over-fill (¾ way is perfect!)
Bake for about 20min. (I usually check after 15 min and take them out at about 18min)
Let them cool completely before frosting them

Caramel Drizzle 
Make sure it isn't too hot or it'll melt the icing! 
And that's it!! Enjoy some delicious, chocolatey, chewy, caramely cupcakes. They we're a huge hit in the staff room, I had NONE to bring home and a few requests to bring in the recipe to share!
The original recipe I adapted this from can be found here at Bits of Sunshine. 

In an electric mixture, mix butter and icing sugar until smooth and fluffy, adding the cream bit by bit until a nice smooth piping consistency is reached.
Add the vanilla essence and mix a bit more
While the mixer is running, slowly add the chocolate and beat.
Ice your cooled cupcakes as you wish!

Melt the rest of the caramel candies using a double boiler and add 1-2 tbsp of cream, when the consistency is runny enough drizzle over frosted cupcakes.

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