Rolo Cupcakes

Tuesday, 26 February 2013

I made these Rolo cupcakes ages ago. Well it was back in November last year, so sorry for not posting the recipe before now. I made them for a cake sale at work for Children In Need. I always make chocolate cupcakes for the cake sales... for some reason they're really popular! Who am I to deny my chocoholic colleagues. So far I've made Role cupcakes, double chocolate cupcakes, Mars Bar cupcakes but the most popular by far were Chocolate Orange cupcakes that sold out within 3 minutes!


I got the idea for these from one of my favourite baking blogs Sweethart's Cakes & Bakes {thank you Paula}. There are lots of recipes out there for Rolo cupcakes but I decided to stick with what I know and used my fail safe chocolate cupcake recipe... with a Rolo shoved inside!

Rolo Cupcakes

Makes 10
Preparation time 20 minutes
Cooking time 20-25 minutes

100g plain flour
2.5 tblsp cocoa powder
140g caster sugar
1.5 teaspoons baking powder
40g butter, softened
120ml whole milk
1 egg
1 teaspoon vanilla extract

Frosting
300g icing sugar
100g butter
40g cocoa powder
3 tablespoons whole milk

20 rolos

Put the Rolos in the freezer for at least 2 hours but preferably overnight. Take them out of the freezer just before you need to use them.

Preheat the oven to 170C (325F) Gas Mark 3. Line a 12 section bun tray with 10 paper cases {my recipe said makes 12 but I got 10 out of it}.

Put the flour, cocoa, sugar, baking powder and butter in a bowl and beat with a hand-held electric whisk on a slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine then turn the mixer up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture {scrape any unmixed ingredients from the side of the bowl with a spatula}. Continue mixing for a couple more minutes until the mixture is smooth. Don't overmix though.

Spoon the cupcake mixture into the paper cases until two thirds full. Place the rolo into the centre of the mixture and press down until just the top of the Rolo is showing.


Pop them in the oven for 20-25 minutes or until the cake bounces back when touched. Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack.

Now make the frosting. Beat the icing sugar, cocoa and butter in a bowl with a hand-held electric whisk on medium speed until the mixture comes together and is well combined. Turn the mixer down to slow speed. Add the milk to the butter mixture a little at a time. Once all the milk has been incorporated turn the mixer up to high speed and beat for about 5 minutes until the frosting is light and fluffy. The longer you beat the frosting, the lighter and fluffier it will be.

When the cupcakes are cold, spoon or pipe the frosting on top. Finish with some chocolate sprinkles and top with a Rolo and Hey Presto!

1 comment:

  1. They look amazing!Cupcakes with a treat inside always go down well...and I know what you mean about choc orange being popular,by far its the most read post on my blog! Thanks so much for the mention,love your posts :)

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