• 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
  • 31/2 tbsp Nestle Top 'n' Fill Caramel
  • 453g Betty Crocker Dark Chocolate Frosting
  • 50g Rolo chocolates
  • Preheat oven to 180C. Line 14 1/3-cup capacity muffin pans with paper cases.
  • Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
  • Add the eggs, one at a time, beating well after each addition. Fold in the flour, cocoa powder and buttermilk until smooth.
  • Spoon two-thirds of the mixture evenly among the prepared pans.
  • 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.
  • Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean.
  • Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
  • Spread the chocolate frosting over the cupcakes. Cut each Rolo chocolate in half. Top each cake with two pieces of Rolo.