Ingridients :
2 cups flour
¾ cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 large eggs
1 cup full fat mayonnaise
2 tsp vanilla essence
1 1/3 cups freshly brewed coffee
2 slabs Rolo chocolate (about 100g) – chopped
2 tins caramel treat / Dulce de leche
Rolos for decorating
Preheat oven to 180′ C / 350′ F .
Add all the ingredients in a mixing bowl except for the freshly brewed coffee and mix on high speed until combined.
Add the coffee bit by bit until it is all mixed in
Add the chopped up rolo chunks and mix
Fill some prepared cupcakes liners so the bottom is covered
Spoon a teaspoon of caramel into the cupcake liner so it sits on top of the
cake mixture
Cover the caramel with the remaining cake mixture but be careful not to
over-fill (¾ way is perfect!)
Bake for about 20min. (I usually check after 15 min and take them out at
about 18min)
Let them cool completely before frosting them.
Chocolate Fudge Icing
250g softened butter
560g icing sugar
dash of vanilla essence
dash of cream
2 tablespoon cocoa powder
100g melted dark chocolate – cooled but still runny
In an electric mixture, mix butter and icing sugar until smooth and fluffy, adding the cream bit by bit until a nice smooth piping consistency is reached.
Add the vanilla essence and mix a bit more
While the mixer is running, slowly add the chocolate and beat.
Ice your cooled cupcakes as you wish!
