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.
Pipe the chilled ganache onto the cupcakes. Top with more caramel sauce and a Rolo.
Recipe by at https://laurasglutenfreekitchen.com/2020/03/gluten-free-rolo-cupcakes/