Rolo Cupcake Recipe

[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.

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.

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!