| | |

Rocky Road Cupcakes

It’s a National Cupake Day and I made Rocky Road Cupcakes for the occasion. I love everything about these, beautiful earthy colors, textures ranging from smooth and chewy and crunchy. Double dose of chocolate, melt into your mouth marshmallows topped with crispy yet tender cookie. Delicious.
Original recipe came from Food & Wine,  I added a little twist to it by adding coffee and rum. 

Rocky Road Cupcakes (makes 12 standard cupcakes)

Cake Batter 4tbl(60gram) butter, unsalted
1/4cup(60ml) oil
1/2 cup (120ml)strong coffee
1tbl rum(optional)
1cup(140grams) all purpose flour
1cup (200gams) granulated sugar
1/4 cup plus 2tbl(40grams) cocoa powder
3/4 tsp baking soda
pinch of salt
1 large egg
1/4 cup(60ml) buttermilk
1tsp vanilla extract

Ganache Frosting

1/2cup chocolate chips, use dark or bittersweet chocolate, or combination of dark and milk if you prefer
1/2 cup(60ml) heavy cream  or whipping cream
3tbl butter
pinch of salt

Ganache Frosing
broken up vanilla biscuits/cookies, or graham crackers – about 5 pieces
1/2 cup Micro Marshmallows

Make Cupcakes

  • Preheat oven to 350F. Line a muffin pan with liners. I used liners from Bake it Pretty.
  • In a small sauce pan, heat butter, oil, coffee and rum, just until butter melts, stir the mixture well to combine. Let the mixture cool for 5 minutes.
  • Into a bowl of your mixer sift flour, sugar, cocoa powder, baking soda, and pinch of salt.
  • Pour the butter mixture over flour and beat on low speed until combined and smooth. About 2 minutes
  • Then add egg and beat until combined. 30 seconds to minute.
  • Then add buttermilk and vanilla extract. Scrape the bowl and beat until smooth. About 1 minute.
  • Pour the batter into the prepared muffing pan.
  • Bake for about 18-20 minutes, depends on your oven. Toothpick inserted into the cupcake has to come out clean.
  • Let the cupcakes cool the pan, for 5 minutes, then transfer cupcakes onto a cooling rack to cool completely.

Make Ganache Frosting – can be made day ahead

  • Put chocolate into a heatproof bowl, like tempered glass or stainless steel bowl, set aside.
  • Heat heavy cream and butter until butter melts and heavy cream is hot, look for tiny bubbles forming on the surface of heavy cream, around the edges.
  • Pour hot cream over chocolate, cover bowl with paper towel and then put a lid on it, or a plate. Let stand for 5 minutes.
  • Remove the lid and paper towel, using a metal spoon or a whisk stir the mixture until smooth.
  • Let the frosting cool to room temperature then trasnfer to the fridge until cooled completely.

Assemble Cupcakes

  • Into a shallow bowl add micro marshmallows, broken up biscuits, stir, add peanuts if using.
  • Spread a thick layer of ganache on each cupcake then dip the cupcake into the biscuit marshmallow mix, or use your hands and sprinkle toppings on top of each cupcakes, load them up with toppings generously.

These cupcakes can be made up to one day ahead, store them in an airtight container in the fridge, let cupcake come to room temperature before serving.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *