Thursday, 19 February 2015




•250 ml (1 c) milk
•90 ml (6 T) cocoa powder
•250 ml (1 c) oil
•8 eggs
•500 ml (2 c) castor sugar
•10 ml (2 t) vanilla essence
•875 ml (3½ c) cake flour
•20 ml (4 t) baking powder
•pinch of salt
•200 g (4 x 50 g rolls) Rolo chocolate
•45 ml (3 T) fresh cream (optional)
•250 ml (1 c) fresh cream, chilled
•1 can (360 g) caramel condensed milk
•Rolo chocolate to decorate (optional)


1 Preheat the oven to 180 °C. Line 36 muffin tin hollows with cupcake papers.
2 CUPCAKES Heat the milk and stir in the cocoa powder until well mixed. Stir in the oil.
3 Beat the eggs and castor sugar until pale and thick then beat in the vanilla essence.
4 Sift the dry ingredients and mix into the egg mixture, alternating with the milk mixture.
5 Spoon into the cupcake papers to three-quarters full. Bake for about 15 minutes or until firm in the middle.
6 Cut a tunnel into each (with a small sharp knife or apple corer). Reserve the cut-out cake bits.
7 Melt the chocolates and cream (if using) and spoon a little into each tunnel. Return the reserved bits of cake.
8 TOPPING Whip the cream until stiff and fold in the caramel condensed milk. Spread on the cupcakes. Decorate with extra chocolate pieces (if using). *Fairy Feet*