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Rocky Road
Cupcakes
These rocky road cupcakes have
texture and character and lots of chocolate. They're some of the best
chocolate cupcakes to be found.
Items Needed:
Chocolate cake mix
Chocolate chips
Mini marshmallows
Chopped nuts (walnuts, pecans or almonds)
Marshmallow cream
Dark
Chocolate Frosting
Marshmallows
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Directions:
- Mix cake mix as directed, except add 1 cup mini
marshmallows, 1 cup chocolate
chips and ½ cup chopped nuts. I prefer semi-sweet or dark
chocolate
chips, but use your own
preference.
- When cupcakes are cool, frost with marshmallow
cream and then a small amount
of dark chocolate
frosting.
- Use kitchen shears to cut marshmallows in
thirds and place on top of each cupcake. One
marshmallow per cupcake.
- Serve and watch the smiles appear.
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Tips:
- With all the extra additions, this recipe will
always make 24 cupcakes.
- The
marshmallows will melt into cupcakes as they bake. Only the ones near
the top of the cupcake will appear as white marshmallows when they're
done baking. But don't throw out the marshmallows. They contribute to
the overall flavor of a rocky road.
- These seem to cook a little
faster than the time called for on the box. Check the cupcakes about 2
minutes before they should be done because they might be.
| Dark Chocolate
Frosting |
1 cup powdered sugar
1 cup cocoa powder |
2
Tbsp. butter
1 ½ cups heavy cream or half and half |
Mix all ingredients until well blended.
May use milk. Try adding 1 cup and then slowly add more.
Because milk is thinner you won’t need as much.
Dutch cocoa has been treated so
it won’t have the bitter taste. A natural cocoa will have a more bitter
taste
if you prefer that.
Keep frosting refrigerated when not using.
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Gourmet Cupcakes from Rocky Road Cupcakes
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