CHOCOLATE ROLO BROWNIE CUPCAKES

A cross between a brownie and a cupcake, filled with a rolo caramel. yum.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 90  g butter
• 250  g dark cooking chocolate, broken up
• 3⁄4 cup sugar
• 3⁄4 cup plain flour
• 1⁄4 cup  cocoa, sifted
• 3  large eggs
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon bicarbonate of soda
• 12  pieces  rolo chocolate

Directions

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.