Ingredients
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150g butter, at room temperature
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3/4 cup firmly packed brown sugar
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2 eggs
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1 cup self-raising flour
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1/2 cup cocoa powder
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3/4 cup buttermilk
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3 1/2 tablespoons Nestle Top 'n' Fill Caramel
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453g Betty Crocker Dark Chocolate Frosting
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50g Rolo chocolates
Method
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1Preheat oven to 180C. Line 14 1/3-cup capacity muffin pans with paper cases.
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2Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
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3Add the eggs, one at a time, beating well after each addition. Fold in the flour, cocoa powder and buttermilk until smooth.
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4Spoon two-thirds of the mixture evenly among the prepared pans.
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5Use a teaspoon to make a small indent in the centre of each cupcake. Spoon 1 teaspoon of the caramel into the centre of each pan. Top with the remaining mixture and smooth the surface.
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6Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean.
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7Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
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8Spread the chocolate frosting over the cupcakes. Cut each Rolo chocolate in half. Top each cake with two pieces of Rolo.
Source: taste.com.au
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