I think cupcakes might be my signature dish, I seem to always be talking cupcakes. I have already told you why I love them so, they are just so easy to make and so delicious. As mentioned in a previous post, I have been wanting to experiment more, so thats what todays post was…an experiment I wanted to share.
I decided to make plain cupcakes and pop a Rolo in the middle for a nice caramel flavour and texture. Then I put chocolate icing on top just to finish them off, as they are not amazing plain.
- Cupcake Tin
- Electric Whisk (Hand held or standing)
- Mixing Bowls
- Metal Spoon
- Measuring Jug
- 12 Cupcake Cases
- Icing Bag and Nozzle
For the cupcakes:
- 110g Softened Butter
- 110g Caster Sugar
- 2 eggs beaten
- 110g Self Raising Flour
- 1-2 tbsp Milk
- 12 Rolo’s – I pack
For the icing:
- 100g Softened Butter
- 200g Icing Sugar
- 50g Cocoa Powder (Sieved)
- 1tbsp Vanilla Extract
1. Pre-heat your oven to 180 degrees (fan) and prep your cupcake tray with cupcake cases. Then weigh all of your ingredients.
2. Cream together the butter and sugar in a bowl. Keep working the mixture until pale. Then beat in the beaten eggs, a little at a time.
3. Once combined and mixture is pale, start to fold the flour a bit at a time using a metal spoon. Take your time with this, to avoid knocking all of the air out of the mixture. You also add the milk at this stage if you need to help the mixture become a dropping consistency.
4. Once the mixture is at the desired dropping consistency spoon the mixture into the the cupcake cases. Then before putting them in the oven, add the Rolo into the centre of the cupcake and place the cupcakes into the oven for 10-15 minutes. Keep an eye on them as you can take them out once they are golden brown and they spring back after touching them. (lightly)
Whilst they are out of the oven and cooling, it’s time to prep the chocolate buttercream icing. I chose chocolate because it made sense really. I used left over chocolate buttercream from my chocolate chip cupcakes, but thought you would appreciate the recipe so have included it below.
5. Start by mixing the soft butter with an electric whisk (free standing or hand held). Then once this is soft and smooth start to gradually add in the cocoa powder and vanilla extract until combined. Then gradually start to add the icing sugar until it comes together and you have the desired consistency. Once combined and you are happy with the flavour, add to a pipping bag, with the nozzle of your choice and pipe onto the cooled cupcakes.
I enjoyed being a bit more experimental in the kitchen, however not 100% these worked in principle. My sisters stated that they tasted better with the chocolate buttercream rather than plain and they also wasn’t big fan of the Rolo sinking to the bottom of the cupcake. Which I am afraid is what will happen as it is heavier than the cake batter.
So next time, I would probably try to put two into the middle to make it thicker if I was to try this recipe again. I also want to try different chocolates in the centre. Next up, I am thinking of making Chocolate Reese’s centred cupcakes with a peanut butter topping.
So this is the time I got experimental in the kitchen and tried to make Rolo centred cupcakes…It didn’t work out 100% as planned and I 100% preferred my Rolo cookies! Click here for the recipe.
Let me know if there are any flavour combinations you would like me to try!
Until next time!