Rolo cupcakes

These melt-in-your mouth treats are as heavenly as they look! You definitely won't want to give anyone your last Rolo cupcake 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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