100g plain flour
20g cocoa powder
140g caster sugar
1 1/2 tsp baking powder
Pinch of salt
40g unsalted butter (softened)
120ml whole milk
1/4 tsp vanilla extract
1 JAR SALTED CARAMEL/TIN CARAMEL
1-2 PACKETS ROLO
600g icing sugar sifted
200g unsalted butter
80g cocoa powder
80ml whole milk
Preheat the oven to 180c
Put the flour, cocoa powder, sugar, baking powder, salt and butter in a free standing electric mixer (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is well mixed.
Whisk the milk, egg, and vanilla extract together in a jug ,then slowly pour about half into the flour mixture then the other remaining ½ of egg mixture ,beat to combine and turn the mixer up to high speed.
Continue mixing for a couple more minutes until the mixture is smooth.
Do not over mix.
Drop a good tablespoon of the mixture into the paper cases, drop a heaped tablespoon of caramel into each cupcake and cover with another tablespoon batter.
Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched. Leave too cool.
Whilst cakes are cooling make frosting
Beat icing sugar, butter until white & creamy add the cocoa powder.
Beat for a few mins on high speed
Turn down to a low speed and add milk gradually, (you may not need all of it) once mixed turn up to a high speed again and beat for approx. 5 mins and mixture is light and fluffy.
Put frosting in an icing bag and pipe a swirl of buttercream on each cupcake.
Top each swirl with a Rolo