Rocky Road Cupcakes
User Reviews
5
Rocky Road Cupcakes
Description
These Rocky Road Cupcakes combine a moist chocolate batter made from all-purpose flour, cocoa powder, sugar, coffee, eggs, oil, sour cream, and vanilla. Sifting the dry ingredients and carefully folding in chocolate chips creates a tender crumb speckled with melted chocolate bits. After baking and cooling, each cupcake is cored and filled with marshmallow fluff, then topped again with the cored portion to trap the gooey center inside.
The frosting blends confectioners sugar, unsalted butter, vanilla, and a ganache made by pouring scalded cream over semisweet chocolate chips. This chocolate buttercream is piped over the cupcakes, complementing the marshmallow filling. The final assembly includes toasting mini marshmallows and topping with toasted almond slivers and melting white chocolate with cream to drizzle decorative lines, along with mini chocolate chips, creating a textured and sweet presentation reminiscent of rocky road candy.
This recipe benefits from using Dutch processed cocoa powder for deeper chocolate flavor, and coffee can be substituted for water or milk in the batter. For a lighter frosting option, Italian meringue can be used and toasted for additional texture and flavor contrast.
Ingredients
For the cupcakes:
- 1 1/3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup cocoa powder unsweetened
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1/2 cup vegetable oil
- 1 cup coffee
- 3 egg
- 3/4 teaspoon vanilla extract
- 1/2 cup chocolate chips semi-sweet
- 1/2 cup sour cream
- ¾ cup marshmallow creme fluff
For the Frosting:
- 1 lb confectioners sugar
- 1/2 cup butter room temperature, 113g, unsalted
- 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 almond sliver 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
- Use high-quality Dutch processed cocoa powder for a darker, richer chocolate flavor in the cupcakes.
- Cold or room temperature coffee can be substituted with water or milk if preferred.
- For a lighter frosting, consider making Italian meringue to pipe and top with toasted marshmallows and chocolate chunks.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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