Rolo Cupcakes

I got into a bit of a cupcake craze over the summer, trying various recipes and flavours. I follow quite a number of cupcake bakeries on Facebook and Twitter and they do such a variety of wonderful flavours, it got me wanting to experiment a little. I quite like rolo’s and love caramel, so I decided to try the Rolo Caramel Cupcakes.
I have to admit the recipe had quite a few stages to it and took some time putting all together, but it was worth it in the end, cos these babies tasted like rolo’s in cupcake format! These went down a treat for a friend’s birthday party: chocolate cupcake, topped with chocolate frosting, a caramel buttercream frosting and a rolo. YUM!
This recipe makes about 15 decent sized cupcakes. The original recipe was gluten free, I didn’t have any to hand, but to make a gluten free version for yourself, just substitute with gluten-free flour.
Cupcake Ingredients:
  • 1 cup flour
  • ¾ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup caster sugar
  • 56 g chocolate, chopped
  • 8 tbsp butter
  • ⅔ cup plain yogurt, at room temperature
  • ¼ cup caramel sauce
  • 1½ tsp pure vanilla extract
  • 1 extra-large egg + extra-large egg white, beaten

Chocolate Frosting Ingredients:

  • 4 tbsp butter, softened
  • 5 tbsp vegetable shortening (I searched high and low in a few supermarkets around and couldn’t source any, so substituted with butter instead)
  • 70 g chocolate, chopped
  • 1 tsp vanilla extract
  • 1¾ cup icing sugar
  • 1 tbsp light corn syrup

Salted Caramel Frosting Ingredients:

  • 4 tbspbutter, softened
  • 5 tbsp vegetable shortening (Again, I substituted with butter)
  • 1½ cups icing sugar
  • ½ cup caramel sauce, at room temperature, salted to taste with salt
  • Rolos, for decoration

(Salted) Caramel Ingredients:

  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1 1/4 cups heavy cream
  • 1 tsp vanilla extract
  • 1/2 – 1 teaspoon sea salt
I started with the caramel sauce, to allow it cool in sufficient time. Add sugar and water to a saucepan. Stir and cook over a low heat for 5 – 10 minutes until the sugar has dissolved. Using a wet pastry brush, brush down any sugar crystals that have made their way onto the side of the saucepan.
Attach a sugar thermometer to the side of the saucepan and increase the heat to medium. Do not stir the mixture at this stage. You should shake/swirl the saucepan gently just to ensure the mixture doesn’t burn. We have to wait for the mixture to reach 160 C, which takes about 5 minutes. You will notice the mixture firstly turns a light brown colour, then about 30 – 90 seconds later if turns a dark brown colour and almost looks burned.
Remove from the heat immediately. Whisk in your cream. Once you add the cream, the mixture will bubble violently, so be careful at this stage. Stir in your salt at this stage – season to taste. The caramel will last in the fridge, once covered tightly, for up to two weeks.
Now for the cupcakes! Preheat the oven to 165 C. Line your muffin tin and set aside. Place the flour, cocoa, baking powder, baking soda, salt and caster sugar in a bowl and whisk well to combine. Melt the chopped chocolate with 8 tbsp butter until melted and smooth. Set aside to cool briefly.
Add the yoghurt, caramel sauce, vanilla and eggs to the dry mixture and beat well. Add the chocolate mixture and combine well. The batter will be quite thick. Fill the muffin wells to about 3/4 full and bake for 20 minutes. Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cupcakes are cooling, you can make your frostings. For the chocolate frosting: Use the paddle attachment of a stand mixer and beat the butter until light and fluffy, add the icing sugar and mix until well combined. Melt the chocolate over a bain-marie until smooth. Add the vanilla to the melted chocolate and stir to combine. Pour the chocolate mixture into the mixer and beat well to combine. With the mixer on low speed, add the corn syrup and mix until light and fluffy. The frosting should be thick, but not too stiff.
For the salted caramel frosting: Beat the butter (with the paddle attachment) until light and fluffy. Add the icing sugar and mix until well-combined. With the mixer on low, slowly pour in the 1/2 cup of salted caramel sauce and mix until light and fluffy.

Rolo Cupcake

To assemble the cupcakes, fill a piping bag with chocolate frosting and another bag with the salted caramel frosting. Pipe a thin layer of chocolate frosting on top of each cooled cupcake. Allow the chocolate frosting to set for a few minutes, then pipe a thick swirl of salted caramel frosting on top of the chocolate frosting. Top each cupcake with a Rolo. Set aside to set.

Apologies I don’t have more photos of the process…as I mentioned there are quite a few messy stages to these cupcakes, but they certainly have the wow factor for any party or upcoming event!

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