Just look at that caramel. Look at that glistening, gooey sauce oozing from the rolo. Are you tempted? You're in the right place, my friends. This is caramel heaven!
Meet your new favourite cupcakes! Fluffy and beautiful chocolatey sponge with a hidden caramel surprise inside and plenty of salted caramel buttercream swirls topped with no other than a runny drizzle of caramel sauce and a rolo. These could not be easier to make (once you get the easy peasy caramel sauce out of the way) but be warned: you will be nagged to make these all the time after they taste them!!
All you need for these cupcakes are some delicious chocolate cupcakes (use your own tried and tested recipe or use my trusty recipe that I will provide at the end), some of my favourite salted caramel sauce, some basic buttercream and a whole load of rolos!
Once you have made your batter and distributed it between the cupcake cases, press a single rolo into the centre of each one. How simple is this?!
Once you take these beauties out of the oven and take a giant bite into the middle, this is what you will see. Glorious!! Especially when paired with the buttercream and sauce.
I genuinely don't think there is anything I love more than chocolate cake and melty, gooey stuff. Think melt in the middle chocolate puddings, chocolate cake covered in runny, sticky chocolate sauce and now these. The colour of the caramel just looks gorgeous against the super chocolatey cupcake. But let's be honest, who cares about the colour of the middle of their cupcake?? It's all about the flavour, and luckily these come top for flavour, too.
The buttercream for these is very simple - basic buttercream (100g salted butter, 200g icing sugar - adjust for consistency) with 2 very heaped teaspoons of softened caramel sauce. Cream together until it is all incorporated. Then swirl, swirl, swirl!! Usually buttercream is just as good spread on a cupcake as piped, but with these particular cupcakes I urge you to pipe it tall and proud! If you have never piped before, don't be intimidated- it is actually super easy and much more fun!
I just don't think the caramel drizzle or the rolo would have quite the same effect on a spread cupcake. But that is your call. of course. Heat some caramel sauce until it you can pour it over the top of the icing and drizze it where you choose. I chose to drip it down one side so it looked like it was melting out of the rolo centre.
Ingredients: (makes approx 16 cupcakes)
140g plain flour
60g good quality cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
200g unsalted butter, softened
200g caster sugar
4 medium eggs
2 rolos per cupcake
A few tablespoons of salted caramel
Approx 200g buttercream
Method:
Preheat oven to 180c and prepare the muffin tray with cupcake cases.
Cream the butter and sugar together until light and fluffy and whisk in the eggs one at a time. Sift in the dry ingredients gradually and fold into the mixture.
Fill each case with 2 tablespoons of batter or until it is 2/3 full. Press a rolo into the centre of each cupcake. Bake for 12-15 minutes.
Leave to cool while preparing the buttercream. Mix the butter, icing sugar and 2 tsps of caramel together ensuring that the buttercream is stiff enough to pipe.
Melt some caramel sauce in the microwave for 10 - 15 seconds until fairly runny, drizzle it over the top and place a broken in half rolo into the top.
I have no doubt you will enjoy these cupcakes as much as we all did. I already can't wait to make a second batch!
Teri x
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