Prep Time: 15 minutes
Cook Time: 25 minutes
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.
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.
- 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
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.
- 300ml whipping cream
- 1 tbs granulated sugar
- 1/2 tsp vanilla extract
- 100g milk chocolate chips
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.
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!
hi, I really like these cupcakes, they look amazing! I was wondering, what number nozzle do you use for your piping?
Thank you. I use a closed star nozzle (846).
hi, delious cupcakes, yummy filling but i used chocolate fingers instead so i guess they’re choco finger cupcakes now (-:
oh and thanks so much.