Rocky Road Cupcakes From Scratch Recipes

ROCKY ROAD CUPCAKES

Steps:

• Preheat oven to 350º.
• Whisk flour, baking powder, baking soda and 3/4 cup cocoa powder in a medium-sized bowl.
• Beat butter and 1 1/3 cup sugar in a large bowl until light and fluffy. Beat in eggs, sour cream, vanilla and milk until blended. Mix dry ingredients into wet ingredients until just combined. Fold in marshmallows, chocolate chips and almonds.
• Fill cupcake liners 3/4 full. Bake for 25 minutes or until a toothpick comes out dry.
• Spoon Chocolate Meringue Frosting onto cupcakes.Top each cupcake with an almond, marshmallow, and piece of chocolate.
• Toast the meringue and marshmallow using a culinary torch or placing under your oven broiler for just a quick second. Make sure to not walk away as these will toast fast.
• Combine the egg whites and 1/2 cup sugar in the mixing bowl of a stand mixer.
• Set mixing bowl on top of a pot of boiling water. Whisk until sugar has reached 110º on a candy thermometer. Remove mixing bowl from the pot and place on mixer.
• Whisk for 10 minutes on medium speed using the whisk attachment. Whisk on high speed for another five minutes (you should see stiff glossy peaks). Whisk in 2 teaspoons cocoa powder until just integrated.

ROCKY ROAD CUPCAKES (FROM SCRATCH)

Steps:

• Make the cake: Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
• In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
• In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
• Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
• Meanwhile, make the frosting: Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.
• Mix the frosting with the peanuts, chocolate chips and marshmallows. Frost the cooled cupcakes and serve.

ROCKY ROAD CUPCAKES

Steps:

• Heat oven to 350*.
• Prepare cake mix as box directs.
• Add remaining ingredients to batter.
• Blend well.
• Fill muffin cups 3/4 full.
• Bake for 22 minutes or until pick comes out clean.
• Cool in pan.

ROCKY ROAD CUPCAKES

Steps:

• Heat oven 350ºF.
• Chop 1/2 cup nuts. Prepare cake batter as directed on package. Stir in chopped nuts and 3/4 cup marshmallows. Spoon into 24 paper-lined muffin cups.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Melt chocolate as directed on package. Beat pudding mix, sugar and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Spread onto cupcakes. Top with remaining marshmallows and nuts. Drizzle with chocolate.