Choc-caramel cupcakes

Method

• 1
  Preheat oven to 180C. Line 14 1/3-cup capacity muffin pans with paper cases.
• 2
  Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
• 3
  Add the eggs, one at a time, beating well after each addition. Fold in the flour, cocoa powder and buttermilk until smooth.
• 4
  Spoon two-thirds of the mixture evenly among the prepared pans.
• 5
  Use 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.
• 6
  Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean.
• 7
  Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
• 8
  Spread the chocolate frosting over the cupcakes. Cut each Rolo chocolate in half. Top each cake with two pieces of Rolo.