Gluten Free Rolo Cupcakes

Behold my newest cupcake recipe. Gluten Free Rolo Cupcakes. Calling all you Cupcake and Rolo fans out there! This cupcake recipe is full of that chocolatey, caramel, sweetness that we all love. These cupcakes are fun to make and I am sure they will do especially well at bake sales.

The cupcake base is a delicious chocolate sponge. It uses ingredients that you’ll likely already have in your kitchen, takes less than 10 minutes to mix together, and they bake in just under 15 minutes.

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The middle of the cupcake is where the magic happens. You scoop out some chocolate sponge and fill it with caramel sauce. I used homemade caramel, but you can add your favourite shop-bought sauce if you prefer. Carnation caramel or Tesco brand salted caramel sauce is amazing with these.

I also made my own Chocolate ganache for these. Again if you want a quick alternative use store bought chocolate frosting. Betty Crocker’s Chocolate fudge frosting is my favourite.

After you add your frosting add another splodge of caramel sauce on the top, and press on a Rolo to complete these Gluten Free Rolo cupcakes.

5 from 1 reviews

Gluten Free Rolo Cupcakes

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Author: Laura Blaine

Serves: 12 cupcakes

Ingredients

FOR THE CUPCAKES:
1 Cup Gluten free flour

1 Cups Sugar
½ Cup Cocoa Powder
½ tsp Baking Powder

½ tsp Baking Soda
½ tsp Salt
1 Egg

¼ Cup vegetable or canola Oil
½ Cup Milk, or dairy free alternative
1 tsp Vanilla Extract

½ Cup Boiling Water
FOR THE CARAMEL SAUCE:
¾ cup/150g sugar

½ cup/50g butter
1tbsp cream
sea salt

FOR THE CHOCOLATE GANACHE:
1 Cup/200g semi-sweet chocolate
1 cup/200ml Heavy cream

Instructions

FOR THE CUPCAKES:
Preheat your oven to 350F.180C/Gas4.
Prepare 12 hole cupcake pan with cupcake cases.

Prepare the ½ cup of boiling water and set it aside for a moment.
In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
Add the egg, oil, milk and vanilla. Mix well.

Add the boiling water into the batter in a small steady stream. Mix until well combined.
Fill your cupcake liners with the batter.
Bake your cupcakes for 12 - 15 minutes. A toothpick should come out with moist sticky crumbs.

Cool completely before decorating.
FOR THE CARAMEL SAUCE:
Place sugar in a heavy bottomed saucepan and place over medium heat. Let the sugar melt without stirring. Take the sugar off the heat when it has got a nice caramel colour and then add the butter. Stir until you have a smooth mixture. Stir in the cream. Season to taste with salt. Pour caramel into a jug, cover with plastic and set aside to cool.

FOR THE CHOCOLATE GANACHE:
Place finely chopped chocolate into a heat-proof glass or metal bowl.
Heat cream on the stove-top until just simmering.

Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
Let the two sit for a few minutes before stirring.
Stir until smooth.

Refrigerate for 2 hours then add to your piping bag with a star tip nozzle.
TO DECORATE YOUR CUPCAKES:
Use a cupcake corer, or a knife, to cut a hole in the middle of each cupcake. Pipe, or spoon the caramel sauce into this hole.