Roll and Munch Buns. :)

So I had my triumph with NEO cake. (as in, actually inserting Neos into one form of baked produce. HERE is the recipe... ;) ) And it's funny, but around the same time as I wrote that old post about my fake(ish) Neo cake - the one that I entitled as such, but which didn't actually contain Neos inside the actual sponge or icing - I also told you about my NIBBLE buns. Which were normal chocolate buns with a little Cadbury Nibble gently inserted onto the top of each when they were still warm from the oven. (HERE is the recipes for both!! ;) )

But what if I went one step further in this process, so that we would have a nice chunky caramel deep inside a chocolate bun...? But this time there weren't any Nibbles in the cupboard...someone must have nibbled them all before I got to them. ;) But I had Rolos and Munchies, which I like just as well, needless to say. ;)

 A word of warning, though. I thought about a tube each of rolos and munchies would be enough. How wrong was I...in a tube these days you only get a meagre ten rolos. :( So in the end I ended up using about four tubes - two of rolo, two of munchie. Buy plenty of them, anyway. It's always nice to have a few spare to munch on. ;)

Roll and Munch Buns. :)

• 2 tubes of Rolos
• 2 tubes of Munchies
• 125 g softened butter/margarine
• 150 g light muscovado sugar
• 125 g self-raising flour
• 2 tbsp cocoa powder
• 2-3 tbsp full-fat milk / single cream
• 2 large eggs
• 200 ml single cream
• 200 g plain chocolate

• Preheat oven to 180c/fan 160c; line a muffin pan with 12 paper muffin cases.

• Sift the cocoa powder into a bowl. Add the butter, eggs, sugar, and flour, and beat well with an electric mixer for about three minutes until smooth and well-mixed.  After two minutes, stop the mixer and scrape down the sides of the bowl with a metal spoon or spatula before mixing for the remaining minute.
• Add enough milk to achieve a nice soft dropping consistency.Scoop some of it onto a spoon and then let it drop back into the bowl to check this: it should slide or drop down easily enough and not be too thick. 
• Spoon the mixture into the paper cases until they are all equally filled. 
• Place a Munchie/Rolo on the top of each and gently press it in, right to the bottom. Smooth over the top with a teaspoon. 
• Bake the buns for about 20 minutes until well-risen. The sponge should spring back when lightly pressed with a fingertip, with no indentation left. if there is bake for another couple of minutes before testing again.
• Remove from oven once they are cooked and leave in the muffin pan for about 3 – 5 mins, then transfer to a wire rack to cool.
• Now push another Rolo/Munchie gently into the very top of each soft, still warm cake. Don't push down too firmly this time. Leave the buns to cool completely while you make the ganache.
• Make the dark choc ganache by melting the 200g plain chocolate with 200 ml single cream, on a very low heat in a small saucepan. Stir until smooth and then refrigerate for about 1 ½ - 2 hours, checking after 1 ½ hours…you don’t want it very hard, just a nice spreadable consistency which is suitable for piping. 
• Pipe generous swirls of ganache on the tops of the cooled cakes. And then of course add the crowning glory...add yet ANOTHER rolo/munchie on each glorious ganache mountain (or maybe even volcano? ;) It's  an explosion of sticky caramelly deliciousness I like to think. ;) )
• And if you really want to get the ball rolo-ling and have just that bit extra caramel munchie-ness, chop up any leftover rolos/munchies with a sharp knife into small pieces and scatter over your buns for a glitzy pretty look (and additional yumminess!! ;) )