Rolo Cupcakes


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.

Rolo Cupcakes



175g Self raising Flour
175g Light Soft Brown Sugar
175g Margarine
3 Eggs
1 tsp. Baking Powder
4 tbsp. Cocoa Powder
3 tbsp. milk

16 Rolos


225g Icing Sugar
100g Unsalted Butter
2tbsp Caramel Sauce (and a little extra for drizzling!)
1 tsp. milk
16 rolos


  • 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


6 Replies to “Rolo Cupcakes”

    1. Thanks Ruth, the best bit is that that rolo goes all goo-ey in the heat, so its a little bubble of caramel in the inside!


    1. Oh thanks for pointing that out Amanda, I hadn’t noticed that it was missing! Will be sure to amend the recipe!


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