Rolo Brownie Cupcakes

Directions

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.

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.

Sift over the flour into the chocolate batter then stir in followed by the chopped up Rolo's.

Half fill the 10 paper cases then drop about 1/2 a teaspoon of the caramel into the middle of each one. Use the rest of the batter to cover the caramel and to fill the cases to 3/4s full.

Bake for around 12 - 14 minutes until risen and fairly firm, they should remain moist and fudge though.

Cool completely on a wire rack, although eating one whilst still warm is highly recommended!

Chocolate Buttercream

Beat the butter with an electric mixer until light and fluffy. Add the cocoa liquid and half the icing sugar and beat until it resembles buttercream.

Add the rest of the icing sugar, beat again then add the vanilla.

Now you can create caramel swirls in your buttercream two ways. The easiest is to stir swirls into the buttercream very loosely then pop into a piping bag. If you want bigger, more precise swirls you can use two piping bags. Fill one with the rest of the caramel and snip a small hole off the bottom for it to come out. Insert your favorite wide nozzle into another piping bag and place the caramel filled one inside this.

Fill the bag with the buttercream and squeeze until both the buttercream and the caramel come out together.

Finish your cakes with a drizzle of melted chocolate and a whole Rolo.