Choc-caramel cupcakes

Choc-caramel cupcakes

Ingredients
 150g butter, at room temperature
 3/4 cup firmly packed brown sugar
 2 eggs
 1 cup self-raising flour
 1/2 cup cocoa powder
 3/4 cup buttermilk
 3 1/2 tablespoons Nestle Top 'n' Fill Caramel
 453g Betty Crocker Dark Chocolate Frosting

 50g Rolo chocolates


Method 

Step 1
Preheat oven to 180C. Line 14 1/3-cup capacity muffin pans with paper cases.

Step 2
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.

Step 3
Add the eggs, one at a time, beating well after each addition. Fold in the flour, cocoa powder and buttermilk until smooth.

Step 4
Spoon two-thirds of the mixture evenly among the prepared pans.

Step 5
Use a teaspoon to make a small indent in the centre of each cupcake. Spoon 1 teaspoon of the caramel into the centre of each pan. Top with the remaining mixture and smooth the surface.

Step 6
Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean.

Step 7
Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

Step 8
Spread the chocolate frosting over the cupcakes. Cut each Rolo chocolate in half. Top each cake with two pieces of Rolo.