Rolo cupcakes

Makes 36 cupcakes

Preparation time: 25 min

Cooking time: 15 min

CUPCAKES

• 250 ml (1 c) milk

• 90 ml (6 T) cocoa powder

• 250 ml (1 c) oil

• 8 eggs

• 500 ml (2 c) caster sugar

• 10 ml (2 t) vanilla essence

• 875 ml (3½ c) cake flour

• 20 ml (4 t) baking powder

• pinch of salt

• 200 g (4 x 50 g rolls) Rolo chocolate

• 45 ml (3 T) fresh cream (optional)

TOPPING

• 250 ml (1 c) fresh cream, chilled

• 1 can (360 g) caramel

• condensed milk

• Rolo chocolate to decorate (optional)

1 Preheat the oven to 180 °C. Line 36 muffin tin hollows with cupcake papers.

2 CUPCAKES Heat the milk and stir in the cocoa powder until well mixed. Stir in the oil.

3 Beat the eggs and caster sugar until pale and thick then beat in the vanilla essence.

4 Sift the dry ingredients and mix into the egg mixture, alternating with the milk mixture.

5 Spoon into the cupcake papers to three-quarters full. Bake for about 15 minutes

or until firm in the middle.

6 Cut a tunnel into each (with a small sharp knife or apple corer). Reserve the cut-out cake bits.

7 Melt the chocolates and cream (if using) and spoon a little into each tunnel. Return the reserved bits of cake.

8 TOPPING Whip the cream until stiff and fold in the caramel condensed milk. Spread on the cupcakes. Decorate with extra chocolate pieces (if using).

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