Name: Rocky Road Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 1 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 3/4 tsp baking soda; 1/4 tsp baking powder; 1/4 tsp salt; 1/2 cup granulated sugar; 1/4 cup light brown sugar; 1/3 cup vegetable oil; 1 large egg; 1/2 tsp vanilla extract; 1/2 cup buttermilk; 1/4 cup hot water; 1 1/2 cups semisweet chocolate chips; 3/4 cup heavy cream; 1 cup mini marshmallows; 1 cup toasted almonds; 1 cup chocolate chunks

Print Recipe

Rocky Road Cupcakes

Author: Baking Cakee Kitchen Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time 20 mins Cook Time 20 mins Total Time 40 mins

Servings: 12

Description

Rocky road cupcakes with marshmallow, almonds, and chocolate that actually stay put. Add mix-ins to the ganache topping, not the batter.

Instructions

Bake the Cupcakes

Preheat the oven to 350°F (175°C) and line a standard muffin tin with 12 liners.
Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Whisk together the oil, both sugars, egg, and vanilla.
Alternate adding the dry ingredients and buttermilk in three additions, mixing just until combined.
Stir in the hot water; the batter will look thin. This is normal.
Fill liners two-thirds full and bake 18-20 minutes, until a toothpick comes out clean. Cool completely.

Make the Ganache and Assemble

Heat the cream until steaming, pour over the chocolate chips, let sit 2-3 minutes, then whisk smooth.
Cool the ganache 15-20 minutes until thick enough to spread.
Spread the ganache over each cooled cupcake.
While the ganache is still soft, press mini marshmallows, toasted almonds, and chocolate chunks into the top.

Rocky Road Cupcakes