Rolo Cupcakes Recipe

Rolo Cupcakes
Rolo Cupcakes
Rolo cupcakes with a velvety caramel buttercream.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 1 stick unsalted butter, softened
  • 2 oz semi-sweet baking chocolate
  • ½ c cocoa powder
  • ¾ c all purpose flour
  • ½ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • ½ c sugar
  • ¼ c light brown sugar
  • 1 tsp vanilla extract
  • ½ c buttermilk
  • 12 rolos, frozen

Frosting ingredients

  • 1 stick unsalted butter, softened
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • ¼ c caramel sauce
  • 1 to 2 c powdered sugar


  1. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Melt the butter and the chocolate together in your preferred method.
  3. Add the cocoa powder, flour, baking soda, baking powder, and salt together in a bowl and stir until thoroughly combined. Set aside.
  4. In a large bowl, whisk the eggs, sugar and brown sugar together until smooth. Add the cooled butter/chocolate and whisk until smooth.
  5. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until just combined. Do not over mix.
  6. Spoon the mixture into prepared muffin tin. Insert a frozen rolo in the middle of each cupcake.
  7. Bake for 15 to 20 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  8. To make the frosting, cream the butter until pale and fluffy.
  9. Add the vanilla extract, salt and caramel sauce and mix until well combined.
  10. Slowly add the powdered sugar. Depending on your desired taste and texture, add more powdered sugar or caramel sauce.
  11. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.