Chocolate Rolo Brownie Cupcakes – a delicious recipe with butter, chocolate, sugar, flour, cocoa, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
preheat oven to 180 Celsius line a 12 hole muffin tin with paper patty pans.
2
whisk the sugar and eggs together until well combined.
3
whisk in the flour, cocoa, salt and bicarb soda.
4
place the butter and dark chocolate in a small microwavebowl. heat for 1 minute then stir. heat for another 20.
5
seconds and stir till smooth.
6
stir chocolate into the flour mix.
7
3/4 fill each pattypan.
8
cook for approximately 20 minutes or until a skewer comes out coated with just a few crumbs.
9
break the rolo into squares and quickly push 1 square into each cupcake, flat side up.
10
cool in tin for 5 minutes then remove to wire rack to cool completely.
11
ice with desired topping.
2487
kcal
Calories
139
g
Fat
276
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 90 g butter, 250 g dark cooking chocolate, broken up, 3/4 cup sugar, 3/4 cup plain flour, and more.
Yes, Chocolate Rolo Brownie Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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