Rolo Brownie Cupcakes

Individual Rolo Brownies, with a caramel centre, topped with chocolate caramel swirled buttercream, drizzled with chocolate and finished with a Rolo!

INGREDIENTS:

For the brownie cupcakes

  • 100 g { 4 ounces } dark chocolate with a good cocoa content, chopped small
  • 100 g { one stick } unsalted butter
  • 125 g { 1/2 cup } soft light brown sugar
  • tiny pinch of salt
  • 2 free-range eggs
  • 1 tsp vanilla extract
  • 50 g {1/2 cup } self-raising flour
  • 2 rolls of Rolos, each Rolo cut into quarters
  • 1 tin Carnation Caramel, or a similar thick caramel sauce

For the frosting

  • 2 tbsp cocoa powder mixed with 3 tbsp boiling water and a tiny pinch of salt
  • 100 g { 1 stick } soft unsalted butter
  • 400 g { 3 cups } icing sugar, sifted
  • 1 tsp vanilla extract
  • the rest of the tin of caramel
  • Rolos for decoration
  • 50 g { 2 ounces } melted chocolate to drizzle over to finish

Rolo Brownie Cupcakes #Cupcakesrecipes

INSTRUCTIONS:

To make the brownies

  1. Gently melt the butter in a saucepan, once it has started to melt add the chopped chocolate and very gently melt them together. Remove from the heat to prevent it over-cooking and to cool down a little.
  2. In a large bowl, beat the sugar, eggs, vanilla and salt with a spoon until thick and voluptuous. Pour in the cooled chocolate/butter and beat to combine. 
  3. Full instructions visit @vagabondbaker

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