Rolo Cupcake Recipe

Rolo Cupcake Recipe
Rolo Cupcake Recipe
A moist chocolate sponge filled with a caramel sauce and topped with a light chocolate whipped cream

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.

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


  • 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.

Ingredients for the chocolate cream:

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


  • 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!



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4 Responses to “Rolo Cupcake Recipe”

  1. Ashmi 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?

    • rachel April 2, 2014 at 6:49 am #

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

  2. isabelkate 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 (-:

  3. isabelkate November 29, 2014 at 4:10 pm #

    oh and thanks so much.

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