CHOC CARAMEL CUPCAKES
150 g butter, at room temperature
¾ cup firmly packed brown sugar
2 eggs
1 cup self-raising flour
½ cup cocoa powder
¾ cup buttermilk
3 ½ tablespoons Nestle Top ‘n’ Fill Caramel
453 g Betty Crocker Dark Chocolate Frosting
50 g Rolo chocolatesPreheat oven to 180ºC. Line 14 1/3-cup capacity muffin pans with paper cases.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
Add the eggs, one at a time, beating well after each addition. Fold in the flour, cocoa powder and buttermilk until smooth.
Spoon two-thirds of the mixture evenly among the prepared pans.
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.
Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean.
Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
Spread the chocolate frosting over the cupcakes. Cut each Rolo chocolate in half. Top each cake with two pieces of Rolo.
SOURCE: Michelle Southan
PHOTO: Photography by Jeremy Simons
