MY WAY OF MAKING ROLO CUPCAKES

ROLO CUPCAKES INGREDIENTS

2 cups flour
¾ cup cocoa powder unsweetened 
1 teaspoon baking soda
dash of  salt
2 cups white castor sugar
2 large egg room temperature
1 cup mayonnaise
2 teaspoons pure vanilla extract
1 1/3 cups freshly brewed coffee
100 grams of chopped Rolo chocolate 
2 tins of  caramel treat / Dulce de leche
Rolos for decorating

INGREDIENTS FOR THE FROSTING
250 grams butter softened at room temperature
560 grams powdered sugar
½ teaspoon pure vanilla extract

Dash of cream
100g melted dark chocolate – cooled but still runny

COOKING METHOD FOR MAKING THE ROLO CUPCAKES

For the Cupcakes:

Preheat the oven to 180DEGREES C / 350 DEGREES F Line the cupcake pans with paper liners.

In a large mixing bowl combine all the ingredients  except for the rolo chocolate and the brewed coffee and with an electric beater beat at a high speed till all the ingredients are well combined and the batter is smooth.

Now add the brewed coffee spoon by spoon until all of it is completely mixed into the mixture.

After these add the chopped up rolo chocolate chunks and mix well.

Fill some prepared cupcakes liners with the mixture so that the bottom is covered

Spoon about a   teaspoon of the caramel into the cupcake liner so that  it sits on top of the cake mixture

Cover the caramel with the remaining cake batter filling up each of the cupcake cups about 3/4^th full.

Bake for about 15-18 minutes. Allow the cupcakes to cool completely before frosting them.

For the frosting

Using an electric beater at medium speed cream the butter and powdered sugar together until it is smooth and fluffy. Now add the cream into this well beaten mixture spoon by spoon until you get a nice piping consistency.

Now add the pure vanilla extract and beat well.

Gradually add in the melted chocolate while continue to beating the frosting. Pipe this prepared chocolate frosting on your cupcakes with the nozzle of your choice

Garnish with rolo chocolate.

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