Make melt-in-your-mouth Rolo cupcakes

By Drum Digital
03 July 2014

What could be better than making cupcakes with your kids during the holiday? And these Rolo cupcakes will have your mouth watering before they are even out of the oven. Bake it this afternoon or get your teen to do it.

  • Makes 36 cupcakes
  • Preparation time: 25 min
  • Cooking time: 15 min

Cupcakes

  • 250 ml (1 c) milk
  • 90 ml (6 T) cocoa powder
  • 250 ml (1 c) oil
  • 8 eggs
  • 500 ml (2 c) caster sugar
  • 10 ml (2 t) vanilla essence
  • 875 ml (3½ c) cake flour
  • 20 ml (4 t) baking powder
  • pinch of salt
  • 200 g (4 x 50 g rolls) Rolo chocolate
  • 45 ml (3 T) fresh cream (optional)

Topping

  • 250 ml (1 c) fresh cream, chilled
  • 1 can (360 g) caramel
  • condensed milk
  • Rolo chocolate to decorate (optional)

Do this

  1. Preheat the oven to 180 °C. Line 36 muffin tin hollows with cupcake papers.
  2. Cupcakes: Heat the milk and stir in the cocoa powder until well mixed. Stir in the oil.
  3. Beat the eggs and caster sugar until pale and thick then beat in the vanilla essence.
  4. Sift the dry ingredients and mix into the egg mixture, alternating with the milk mixture.
  5. Spoon into the cupcake papers to three-quarters full.
  6. Bake for about 15 minutes
  7. or until firm in the middle.
  8. Cut a tunnel into each (with a small sharp knife or apple corer). Reserve the cut-out cake bits.
  9. Melt the chocolates and cream (if using) and spoon a little into each tunnel. Return the reserved bits of cake.
  10. Topping: Whip the cream until stiff and fold in the caramel condensed milk. Spread on the cupcakes. Decorate with extra chocolate pieces (if using).

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