Chocolate Rolo Cupcakes

Makes about 24 cupcakes


2 cups flour
¾ cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 large eggs
1 cup full fat mayonnaise
2 tsp vanilla essence
1 1/3 cups freshly brewed coffee
2 slabs Rolo chocolate (about 100g) - chopped
2 tins caramel treat / Dulce de leche
Rolos for decorating

  • Preheat oven to 180' C / 350' F .
  • Add all the ingredients in a mixing bowl except for the freshly brewed coffee and mix on high speed until combined
  • Add the coffee bit by bit until it is all mixed in
  • Add the chopped up rolo chunks and mix
  • Fill some prepared cupcakes liners so the bottom is covered
  • Spoon a teaspoon of caramel into the cupcake liner so it sits on top of the cake mixture
  • Cover the caramel with the remaining cake mixture but be careful not to over-fill (¾ way is perfect!)
  • Bake for about 20min. (I usually check after 15 min and take them out at about 18min)
  • Let them cool completely before frosting them

Chocolate Fudge Icing
(depending on how you choose to ice these (the method I used took a lot of icing!) you may need to make a double batch)

250g softened butter
560g icing sugar
dash of vanilla essence
dash of cream
2 tablespoon cocoa powder
100g melted dark chocolate - cooled but still runny

  • In an electric mixture, mix butter and icing sugar until smooth and fluffy, adding the cream bit by bit until a nice smooth piping consistency is reached.
  • Add the vanilla essence and mix a bit more
  • While the mixer is running, slowly add the chocolate and beat.
  • Ice your cooled cupcakes as you wish!  (c) Heidi Hawyes