Google Analytics Alternative Jo's Blue AGA: Rolo Inspired Cupcakes : expr:class='"loading" + data:blog.mobileClass'>

Rolo Inspired Cupcakes

So it's my Dad's birthday on Sunday as well as Father's day and as he loves Rolos I thought I'd make him a cake in the form of his favourite chocolate. He's not such a huge cake eater so I guessed cupcakes would be the order of the day. That way he could take a couple home when we celebrated his birthday in the week and share the rest with the family. I use my Devils Food Cake recipe but just halved the quantities.
125g c sugar
125g S/R flour
1/2 tsp baking powder
1/2tsp bicarb
40g cocoa
2 eggs
75mk whole milk
75ml sunflower oil
1 shot of espresso made up to 50 ml with boiling water

500g icing sugar
250g butter or 200g Stork Butter

To Finish
100g soft light brown sugar
100ml double cream
50g unsalted butter
1 tsp sea salt

50g dark chocolate 
50ml double cream
12 dark chocolate buttons or 12 Mini Rolos

You will also need 12 cupcake cases and a tray lined with uncooked rice, see note at the foot of the recipe.  

Start by making the salted caramel, by gently heating the sugar, cream and butter  in a pan until the sugar and butter has dissolved. Reduce and bubble rapidly for two to four minutes (the smaller the pan the longer it will take) stirring all the time. Pour into a shallow dish and leave to until cold, spoon into a disposable piping bag.

Next heat the cream and chocolate together until the chocolate is melted, stir until glossy, pour into a disposable piping bag and leave to cool.

Preheat the oven 170˚c

In a large bowl mix all of the above ingredients together except for the coffee and water beat until smooth and glossy. Slowly incorporate the coffee and water then pour into a jug and decant into 10- 12 cupcake cups (depending on the size) bake in a preheated oven for 22 mins. Cool on wire racks until completely cold. 

If the cakes have domed gently push down with clean fingers to flatten them. 

Whip together the icing sugar and butter for about 6 minutes. 
Spoon the buttercream into a piping bag fitted with a round nozzle, pipe rings around the edge of the cupcakes, leaving a hole in the centre for the caramel. 

Fill the centres with the caramel. Pipe loops of the cooled ganache around the buttercream rings and finish with a dark chocolate button or mini Rolo. 

*I line my baking tray or muffin tins with uncooked rice as this absorbs any excess grease leaving your cupcake cases looking clear of smears.