Monday was not a good day at work, so I came home and whipped up a batch of Rolo cupcakes.  I had the need for something caramelly and chocolatey, and these did the trick.

Rolo Cupcakes

Ingredients

Cupcakes

175g Self raising Flour
175g Light Soft Brown Sugar
175g Margarine
3 Eggs
1 tsp. Baking Powder
4 tbsp. Cocoa Powder
3 tbsp. milk

16 Rolos

Frosting

225g Icing Sugar
100g Unsalted Butter
2tbsp Caramel Sauce (and a little extra for drizzling!)
1 tsp. milk
16 rolos

Method

• Preheat the oven to 180c
• Put all the ingredients (except for the Rolos!) in a bowl
• Beat them together until light and fluffy
• Line the muffin tins (I used cupcake cases for this)
• Fill each case up to 1/3 full with the cake mixture
• Drop a Rolo into the centre of each case
• Top up with about another 1/3 of mixture
• Bake in the oven for about 20-25 minutes, or until springy to touch
• Cool on a wire rack
• For the frosting beat together the icing sugar and the butter
• Once a pale yellow colour and fluffy add in the caramel sauce.
• The mixture may become a little thicker here, so add a little milk to loosen
• Once smooth, its ready to pipe onto the cupcakes whichever way you fancy.
• Top with another Rolo and drizzle with some caramel sauce