This cupcake has been on my mind for a long time. It’s an ice cream flavor that I love and I always though it would make a wonderful cupcake! I started with the same chocolate cake base that I did for the Mexican Hot Chocolate Cupcakes (minus the spices, of course) because I loved the way the texture turned out for those! Add in some almonds and marshmallows, and you have a fancy-pants Rocky Road Cupcake!
Rocky Road Cupcakes
(makes about 2 dozen)
- 2 c granulated sugar
- 2 large eggs
- ¾ c milk
- ¼ c coconut milk
- ½ c vegetable oil
- 2 tsp vanilla extract
- 1 ¾ c AP flour
- ¾ c unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 c boiling water
- ½ c chopped almonds (plus extra for topping)
- 1 c chopped mini marshmallows
1. Preheat the oven to 350 degrees. Line 24 standard cupcake pans with liners, or coat with non-stick cooking spray. In the large bowl, stir together the sugar, eggs, milk, coconut milk, oil and vanilla, until blended.
2. Combine the flour, cocoa, baking powder, salt, and gradually add to the sugar mixture, until the mixture begins to come together. Be sure to NOT over mix! The mixture will be brownie batter-like and seem too thick for a cupcake, but don’t worry!
3. Very slowly, add the boiling water, and blend until the mixture is smooth.
4. Chop the marshmallows and nuts and fold them into the batter. This will make it very lumpy, but also delicious looking! Ladle or scoop the batter into the cupcake tins, filling ¾ full. Make sure the almonds and marshmallows are evenly distributed among the cupcakes
5. Bake the cupcakes for 15 to 18 minutes until a skewer inserted into the center of each one comes out clean.
After baking, it came to my attention (and I should have thought of this earlier) that the marshmallows actually melted within the cupcake! This gave the cake a nice moist and sweet taste, but I did not have the visual effect that I wanted. So, I decided to change my frosting plans and make a swirled chocolate buttercream and marshmallow frosting! The two recipes are bellow:
- ½ c solid vegetable shortening
- ½ c (1 stick) butter or margarine, softened
- ¾ c cocoa powder
- 1 tsp vanilla extract
- 4 c sifted confectioners’ sugar (approximately 1 lb.)
- 3-4 tbsp milk
In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
Marshmallow Fluff Frosting
- 4 large egg whites
- 1 c sugar
- ¼ tsp cream of tartar
- 1 tsp pure vanilla extract
1. Place egg whites, sugar, and cream of tartar in a small sauce pan then set over a larger saucepan with simmering water (if you actually have a double boiler, use it!). Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer the mixture into a chilled glass bowl and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
To create a swirl effect, I put both frostings into a pastry bag, trying to divide the space vertically, with the marshmallow fluff on one side, the buttercream on the other. This was much too tricky for me to do AND take a picture of it, so use your imagination, and good luck! Pipe onto the cupcakes, top with chopped almonds, and enjoy!