Rocky Road Cupcakes
User Reviews
5.0
63 reviews
Excellent
Rocky Road Cupcakes
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Delicious chocolate cupcakes filled with marshmallow fluff and topped with decadent chocolate buttercream, almonds and toasted marshmallows
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Ingredients
For the cupcakes:
- 1 1/3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1/2 cup vegetable oil
- 1 cup coffee
- 3 eggs
- 3/4 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup sour cream
- ¾ cup marshmallow fluff
For the Frosting:
- 1 lb confectioners sugar
- 1/2 cup unsalted butter room temperature, 113g
- 1 teaspoon vanilla
- 1/2 cup heavy cream
- 3/4 cup semisweet chocolate chips Plus more for topping.
For the Assembly:
- 1/2 cup mini marshmallows
- 1/3 cup toasted almond slivers toasted
- 1/3 cup white chocolate chips.
- ⅓ cup mini chocolate chips
Instructions
For the Cupcakes:
- Preheat to 350F. Add cupcake papers to a cupcake pan.
- In a large bowl, sift together dry ingredients including sugar.
- In another bowl, mix the wet ingredients together.
- Add wet and dry together. Mix until combined.
- Fold in chocolate chips.
- Fill cupcake papers 2/3 up with batter.
- Bake for about 15-20 minutes or until centers set.
- Let cool and core the cupcakes.
- Fill with marshmallow fluff and replace with the cored cap.
For the Frosting:
- Add chocolate chips to a medium bowl. Scald cream in a small pot and pour onto chocolate chips. Let sit for a minute then mix until combined and set aside.
- In a medium bowl, mix room temperature butter, confectioners sugar and vanilla.
- Add chocolate ganache mixture and mix.
- Pipe the chocolate buttercream on the cupcakes.
For the Assembly:
- Toast mini marshmallows.
- Melt white chocolate and a tbsp cream. Transfer to a piping bag and snip off the tip.
- Add the toasted marshmallow and slivers to the buttercream.
- Add mini chocolate chips to the buttercream.
- Drizzle cupcakes with white chocolate.
Notes
- I love using a high-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods.
- You can use room temperature or even cold coffee in the batter if you'd prefer.
- Not a coffee fan? Sub in water or milk instead.
- For a lighter cupcake try whipping up a batch of Italian meringue! for the frosting. You can toast it then sprinkle with chunks of chocolate and toasted nuts!
Nutrition Information
Show Details
Serving
90g
Calories
310kcal
(16%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Trans Fat
2g
Cholesterol
60mg
(20%)
Sodium
280mg
(12%)
Potassium
203mg
(6%)
Fiber
1.7g
(7%)
Sugar
29g
(58%)
Calcium
20mg
(2%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 16cupcakes
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 90g | |
| Calories | 310kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 2g | 100% |
| Cholesterol | 60mg | 20% |
| Sodium | 280mg | 12% |
| Potassium | 203mg | 4% |
| Fiber | 1.7g | 7% |
| Sugar | 29g | 58% |
| Calcium | 20mg | 2% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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