1. Preheat the oven to 180°C (160°C fan)
2. Line a 12-hole muffin tray with cupcake liners

For the cupcakes

1. In a large mixing bowl, beat the butter for 3-4 minutes until creamy
2. Add in the sugar and beat until light and fluffy.
3. Add the eggs one at a time, mixing well after each egg. Mix in the vanilla extract.
4. Fold in the flour, salt, cocoa powder and baking powder until combined. Don’t overmix
5. Scoop the cupcake batter evenly into the cupcake liners (I used an ice cream scoop)
6. Bake for 12-15 minutes, until golden brown
7. Leave to cool for two minutes in the tray, then move the cupcakes onto a cooling rack to cool completely

For the filling

1. 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

For the buttercream

1. In a large mixing bowl, cream the butter, vanilla extract and caramel spread for 5 minutes
2. Add a few spoonfuls of icing sugar and whisk until combined. Repeat until all icing sugar is mixed in

To assemble

1. Using a piping bag with a tip of your choice (I used Wilton 1M), pipe the buttercream frosting onto the cupcakes. Top with some caramel sauce and a Rolo