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Rolo Cupcake Recipe

March 30, 2014 by rachel 4 Comments

[schema type=”recipe” name=”Rolo Cupcake Recipe” author=”Rachel Howard” pubdate=”2014-03-30″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2014/03/Rolo-cupcakes-1-700.jpg” description=”A moist chocolate sponge filled with a caramel sauce and topped with a light chocolate whipped cream” prepmins=”15″ cookmins=”25″ yield=”12″ ]

Mmmmm….chocolate sponge, caramel filling and a chocolate fresh cream topping! Sound good?….

It was my husbands birthday this week and he requested some cupcakes to take into work. I showed him my Pinterest board for inspiration and he said he wanted Rolo cupcakes.

I started looking around for a recipe but I didn’t like any that I found so I decided to put my own together – a chocolate sponge with a caramel filling and a chocolate cream topping.

Rolo-Cupcakes-2-700

I was slightly late leaving work (due to really exciting plans for the future) so I rushed to the shops when I finished to buy all the ingredients. As I didn’t have much time to bake them either, I wanted to buy the caramel filling rather than making one. I didn’t read the label properly and I got Lotus caramel spread. I didn’t realise it was basically the lotus biscuits crushed up to make a spread. Totally fine, but it wasn’t really the taste I was looking for. But everyone else loved them so maybe it wasn’t that bad after all! (But if I made them again, I would get something like this)

Oh – and I tried melting some rolo’s up to pipe over the top – this didn’t work and when it cools it just goes really hard so not worth it!

Chocolate sponge recipe taken from the Hummingbird Bakery.

[callout title=Ingredients for the sponge:]

  • 100g plain flour
  • 2 1/2 tbs unsweetened cocoa powder
  • 140g caster sugar
  • 1 1/2 tsp baking powder
  • a pinch of salt
  • 40g unsalted butter – at room temperature
  • 120ml milk
  • 1 egg
  • 1/4 tsp vanilla extract

[/callout]

Method:

  • Preheat the oven to 170C and line a cupcake tin with paper cases
  • Put the flour, sugar, cocoa, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment and beat on a slow speed until you get a sandy consistency
  • Whisk the milk, egg and vanilla extract in a bowl
  • Slowly pour about half into the flour mixture, beat to combine
  • Turn the mixer up high to get rid of any lumps
  • Turn the mixer down to a slow speed and slowly pour in the remaining milk mixture
  • Continue mixing for a couple of minutes until the mixture is smooth
  • Spoon the mixture into the paper cases until two-thirds full
  • Bake in the preheated oven for 20-25 minutes

When the cupcakes are cooled completely, cut a small hole out and fill with a spoonful of caramel sauce. Place the cut out piece of cake back.

[callout title=Ingredients for the chocolate cream:]

  • 300ml whipping cream
  • 1 tbs granulated sugar
  • 1/2 tsp vanilla extract
  • 100g milk chocolate chips

[/callout]

Method:

  • Melt the chocolate chips and set aside to cool slightly
  • Whisk together the cream, sugar and vanilla until soft peaks start to form
  • Stir half of the whipped cream mixture into the chocolate and blend with a spatula.
  • Scoop the remaining cream into the chocolate and fold in until blended.

Pipe this onto your cupcakes and top with whole and chopped up Rolos.

Rolo-Cupcakes-single-700

These cupcakes were lovely – the fresh cream topping means they are not too sweet. I have a feeling I will have more requests for these!

 

 

Filed Under: Cake, Chocolate, Cupcake

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Comments

  1. Ashmi says

    April 1, 2014 at 7:24 pm

    hi, I really like these cupcakes, they look amazing! I was wondering, what number nozzle do you use for your piping?

    Reply
    • rachel says

      April 2, 2014 at 6:49 am

      Thank you. I use a closed star nozzle (846).

      Reply
  2. isabelkate says

    November 29, 2014 at 4:08 pm

    hi, delious cupcakes, yummy filling but i used chocolate fingers instead so i guess they’re choco finger cupcakes now (-:

    Reply
  3. isabelkate says

    November 29, 2014 at 4:10 pm

    oh and thanks so much.

    Reply

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Welcome to Sunday Baking! I started this blog at the start of 2013 and it's taken me on a wonderful journey. A lot has changed in the last few years and you will now see more refined sugar free recipes (although don't worry....if you have a sweet tooth I will still be featuring regular sweet stuff too!).
I no longer post every Sunday, but the recipes I do post are 100% worth trying - if you sign up below I will email you every time I add a new recipe!
Happy Baking!
Rachel x

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[schema type=”recipe” name=”My Little Pony Birthday Cake” author=”Rachel Howard” pubdate=”2015-10-25″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2015/10/My-Little-Pony4-700-700×394.jpg” description=”A My Litle Pony bursting through a rainbow – a how to guide! ” prephours=”1″ prepmins=”30″ cookhours=”1″ ] It’s that time of year again…it’s Paige’s birthday! And this year she gave me a challenge… A My Little Pony bursting out of a rainbow with…

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