What’s better than chocolate and Carmel in a cupcake, not much. This recipe is super easy so why not give it a go yourself.

Prep Time: 15 Mins

Cooking Time: 20 Mins

Portions: 9 Cupcakes

Ingredients

• 150g Caster Sugar
• 150g Butter
• 3 Eggs
• 30g Cocoa Powder
• 120g Self Raising Flour
• 1- 2 Packets of Rolos
• 125g Butter
• 250g Icing Sugar
• 1 Can of Caramel

Equipment you will need

• Cupcake Tray
• Cupcake Cases
• Food Mixer/ Large Bowl and Wooden Spoon
• Piping bag

Method

1. First you need to preheat your oven to 180c and put your your cupcake cases into you cupcake tin
2. Now take your butter and beat until it becomes light in colour then add your sugar and continue to beat until it is light and fluffy this will take about 5 mins, so be patient as this will help to give you a light and airy batter
3. Now take your eggs and add one at a time in to your butter mix, you may want to add a spoon of flour as you add the eggs to avoid them from splitting
4. Now all your eggs are combined you can fold your flour, coco powder and Rolos
5. You can now fill your cupcake cases and bake for 12 – 15 mins until golden brown and a knife comes out clean
6. Ok now 12 – 15 mins have now passed and your cakes are cooking you can now leave them to cool when you make your icing
7. So take your butter and beat until light and fluffy, again this will take some time so don’t worry if you think it’s taking too long
8. Now add your icing sugar a spoon at a time whiles continuing to beat to make it light a fluffy
9. Ok now your butter cream is done you can add your caramel I would recommend about 2 large table spoons. Then decorate your cupcakes in any way you like.
10. Now all that’s left is to enjoy!