Monday was not a good day at work, so I came home and whipped up a batch of Rolo cupcakes. I had the need for something caramelly and chocolatey, and these did the trick.
175g Self raising Flour
175g Light Soft Brown Sugar
1 tsp. Baking Powder
4 tbsp. Cocoa Powder
3 tbsp. milk
225g Icing Sugar
100g Unsalted Butter
2tbsp Caramel Sauce (and a little extra for drizzling!)
1 tsp. milk
Preheat the oven to 180c
Put all the ingredients (except for the Rolos!) in a bowl
Beat them together until light and fluffy
Line the muffin tins (I used cupcake cases for this)
Fill each case up to 1/3 full with the cake mixture
Drop a Rolo into the centre of each case
Top up with about another 1/3 of mixture
Bake in the oven for about 20-25 minutes, or until springy to touch
Cool on a wire rack
For the frosting beat together the icing sugar and the butter
Once a pale yellow colour and fluffy add in the caramel sauce.
The mixture may become a little thicker here, so add a little milk to loosen
Once smooth, its ready to pipe onto the cupcakes whichever way you fancy.
Top with another Rolo and drizzle with some caramel sauce