Dessert Recipe Choc-caramel cupcakes

Dessert Recipe Choc-caramel cupcakes

Ingredients:

• 150g butter, at room temperature


• 3/4 cup firmly packed brown sugar


• 2 eggs


• 1 cup self-raising flour


• 1/2 cup cocoa powder


• 3/4 cup buttermilk


• 3 1/2 tablespoons Nestle Top 'n' Fill Caramel


• 453g Betty Crocker Dark Chocolate Frosting


• 50g Rolo chocolates

Instructions:

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.