The easiest Rolo Cupcakes recipe with a gooey center and a delicious caramel-cream frosting. Perfect for parties, dessert, or afternoon tea.
Moist chocolate cupcakes with a melt-in-the-middle Rolo center and a light caramel-cream frosting — these are comfort in cupcake form.
Rolo Cupcakes quickly became a favorite for their gooey core and creamy topping. The two textures complement one another perfectly: the warm chocolate cake, the soft caramel-chocolate center, and the airy caramel-flavored cream on top.
When I first tried stuffing whole Rolos into the batter they didn’t melt as expected. Cutting each candy in half before tucking them into the batter makes a big difference: you get that lovely molten center every time.
If you can’t find caramel condensed milk, dulce de leche (store-bought or homemade) is a great substitute for the frosting.
Quick PIN Link
More cupcake recipes you might enjoy:
- Chocolate Carrot Cake Cupcakes
- Peppermint Crisp Cupcakes
- Chocolate Liqueur Cupcakes
- Ginger Bread Cupcakes with Cinnamon Cream Cheese Frosting
- Cinnamon Roll Cupcakes
Connect with us :
PINTEREST TWITTER FACEBOOK INSTAGRAM
Rolo Cupcakes
Rolo Cupcakes
Linda Nortje
Print Recipe
Pin Recipe
Ingredients
CUPCAKES:
- ⅓ cup Milk
- 2 TB Cocoa Powder
- ⅓ cup Vegetable Oil
- 3 Eggs extra-large
- ⅔ cup Caster Sugar superfine sugar
- 1 t Vanilla Essence
- 1 ⅓ cup Flour
- ½ TB Baking Powder
- ⅛ t Salt
- 12 Rolo Candies
CREAMY CARAMEL FROSTING:
- ⅓ cup Fresh Cream whipping cream
- 2 TB Caramel Condensed Milk or dulce de leche
- 12 Rolo Candies to top
Instructions
-
Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
-
Gently heat the milk in a small saucepan, whisk in the cocoa powder until smooth, then remove from the heat.
-
Stir the oil into the cocoa-milk mixture and whisk to combine.
-
In a medium bowl, beat the eggs and caster sugar until light and fluffy, then mix in the vanilla.
-
Sift the flour, baking powder, and salt together. Add the dry mix to the egg mixture alternately with the cocoa-milk mixture, mixing until just combined.
-
Fill each liner about 3/4 full with batter. Break each Rolo in half and press one piece into the center of each cupcake. Bake 12–15 minutes, or until a toothpick inserted near the edge comes out clean.
-
Remove cupcakes from the oven and let them cool completely on a wire rack.
-
For the frosting: whip the fresh cream until stiff peaks form, then fold in the caramel condensed milk or dulce de leche. Pipe or spoon the frosting onto each cupcake and top with chopped Rolo pieces.
Nutrition values are provided as a guideline. Check ingredient labels for exact information.