Triple Caramel Cupcakes

What you, my lovely friends, may not know is that baking is one of my greatest passions, but it is a hobby that demands a lot of time and dollar. Neither of which I have in abundance. I used to bake 3 or 4 times a week but life got in the way and I really miss it (my waistline certainly doesn't though).

This is a real old favourite, I remember making these 3 times in, like, a week last year and didn't even to try one. They were inhaled by my housemates that quickly. If that's not a testament to how damn good these cupcakes are, I don't know what is. You'll never be convinced. You're an enemy of cupcakes. 

So this recipe couldn't be easier, all you need is basic vanilla buttercream, your favourite basic chocolate cupcake, caramel sauce (homemade or shop-bought depending on your level of ambition/laziness) and a whole heap of rolos. You'll be hit with a triple-whammy of caramel goodness - a caramel centre, caramel buttercream and caramel sauce. Quadruple whammy if you count the Rolo as an extra hit of caramel (which, uh, why wouldn't you?). If salty-sweet floats your boat, feel free to turn this recipe into "triple salted caramel" by adding a teaspoon of salt into your caramel sauce.

Ingredients
140g Plain Flour  
60g Good Quality Cocoa Powder  
1 1/2 tsp Baking Powder  
1/2 tsp Baking Soda  
200g Unsalted Butter, softened  
200g Caster Sugar  
4 Medium Eggs
 
2 Rolos Per Cupcake  
A few Tablespoons of Caramel  
Approx 200g Vanilla Buttercream (equal parts room temperature butter and icing sugar)

Method
Preheat the oven to 170c and prepare the muffin tray with cupcake cases.
Cream the butter and sugar together until light and fluffy and whisk in the eggs one at a time. Sift in the dry ingredients gradually and fold into the mixture. Don't overmix!

Fill each case with 2 tablespoons of batter or until it is 2/3 full. Press a Rolo into the centre of each (This will give you your gooey caramel centre). Bake for around 15 minutes. 

While the cupcakes are cooling prepare the buttercream by simply mixing the butter and icing until fully combined and at the consistency you like, and mix caramel sauce in to taste. I also like to add some Madagascam Vanilla Bean Paste (but vanilla essence will do!). Once the cupcakes are cool pipe on with your favourite nozzle (I used a 1M here) or spread with a knife. 

Drizzle caramel sauce over the top of the cupcake and pop a Rolo on top. I cut my Rolo in half to give the illusion of spilling caramel ('cause I like to be fancy). Tuck in, and enjoy! 
 

Let me know if you attempt these cupcakes!

I hope you enjoy :-)

Teri-May

xxx