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
- First you need to preheat your oven to 180c and put your your cupcake cases into you cupcake tin
- 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
- 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
- Now all your eggs are combined you can fold your flour, coco powder and Rolos
- You can now fill your cupcake cases and bake for 12 – 15 mins until golden brown and a knife comes out clean
- 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
- 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
- Now add your icing sugar a spoon at a time whiles continuing to beat to make it light a fluffy
- 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.
- Now all that’s left is to enjoy!
