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Rocky Road Cupcakes

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
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.
Ingredients
    For the Chocolate Cupcakes
  • 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
    • For the Ganache
  • 1 1/2 cups semisweet chocolate chips
  • 3/4 cup heavy cream
    • For the Rocky Road Topping
  • 1 cup mini marshmallows
  • 1 cup toasted almonds
  • 1 cup chocolate chunks
Instructions
    Bake the Cupcakes
  1. 1
    Preheat the oven to 350°F (175°C) and line a standard muffin tin with 12 liners.
  2. 2
    Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. 3
    Whisk together the oil, both sugars, egg, and vanilla.
  4. 4
    Alternate adding the dry ingredients and buttermilk in three additions, mixing just until combined.
  5. 5
    Stir in the hot water; the batter will look thin. This is normal.
  6. 6
    Fill liners two-thirds full and bake 18-20 minutes, until a toothpick comes out clean. Cool completely.
    7. Make the Ganache and Assemble
  7. 7
    Heat the cream until steaming, pour over the chocolate chips, let sit 2-3 minutes, then whisk smooth.
  8. 8
    Cool the ganache 15-20 minutes until thick enough to spread.
  9. 9
    Spread the ganache over each cooled cupcake.
  10. 10
    While the ganache is still soft, press mini marshmallows, toasted almonds, and chocolate chunks into the top.
Read it online: https://www.bakingcakee.com/recipes/rocky-road-cupcakes-recipe-card/