If you are looking for a decadent treat, then look no further! I recently tested this Pinterest pin by Vagabond Baker and as Rachel mentions in her blog post, these cupcakes are ‘almost too much’, meaning that they are very sweet and rich. But, if you are a fellow chocolate-lover, then one of these makes a perfect treat!
My execution of this recipe was slightly problematic. I ended up putting too much batter in the bottom of the muffin cases and added too much caramel. This left me with not enough batter to cover the caramel and resulted in my cupcakes collapsing. I ended up hiding a whole Rolo in the middle of each (rather than using it for decoration) so that I had a flat surface to pipe the buttercream onto. So, take my advice, use the caramel sparingly and make sure you add a good amount of batter on the top half of the cupcake to avoid cave-ins.
This recipe makes 10 small cupcake brownies
100g. dark chocolate, chopped small
100g. unsalted butter
125g. soft light brown sugar
pinch of salt
1 tsp. vanilla
50g. self-raising flour
2 rolls Rolos (or a sharing bag), each Rolo cut into quarters (reserve 10 for decorating)
1 tin Carnation Caramel (found in the baking aisle near the custard and jelly)
Preheat the oven to 180C.
Gently melt the butter in a saucepan, then add the chopped chocolate and gently melt them together. Remove from the heat to prevent it over-cooking and let cool slightly.
In a large bowl, beat the sugar, eggs, vanilla, and salt with a spoon until thick. Poor in the cooled chocolate and butter mixture and beat until combined.
Sift in the flour into the batter and stir in the chopped Rolos.
Half fill the 10 paper muffin cases and add a small dollop (SMALL!) into the middle of each one. Cover the caramel with the remaining batter.
Bake for 12-14 minutes until risen and fairly firm. Cool on a wire rack.
2 tbsp. cocoa powder mixed with 3 tbsp. boiling water and a small pinch of salt
100g. soft unsalted butter
400g. (3 cups) icing sugar, sifted
1 tsp. vanilla
remaining Carnation Caramel
Rolos for Decoration
50g. melted chocolate for drizzling
Beat the butter with an electric mixer until light and fluffy. Add the cocoa liquid and half the icing sugar and beat to form a buttercream. Add the remaining icing sugar, beat again, then add the vanilla.
To create a buttercream/caramel swirl, fill your piping bag lengthwise with 2 parts buttercream to 1 part caramel (so that you have stripes).
Top with a whole Rolo and add a drizzle of melted chocolate. Enjoy!