Rocky Road Cupcakes

These rocky road cupcakes have a delightful combination of chocolate, marshmallows and nuts this is perfect if you have a sweet tooth with the extra cup cake decorations on top. These cakes taste even better the next day.

 

 

This recipe makes about 12 cakes

For the Cakes

115g (4oz) unsalted butter at room temperature
100g (3.5oz) caster sugar (superfine sugar)
2 eggs
115g (4oz) self-raising flour
3 tablespoons cocoa powder
3 tablespoons milk
25g (1oz) white chocolate bits
50g (2oz) mini marshmallows
25g (1oz) flaked almonds

To Decorate

100g (4oz) dark chocolate
100ml (4 fl oz) double cream
25g (1oz) flaked almonds
25g (1oz) white chocolate bits
Extra mini marshmallows

Preheat the oven to 180C (350F)

Line a 12 hole cupcake tin with cupcake cases

1. Beat the butter and sugar together in a bowl unti pale and fluffy.

2. Beat in the eggs one at a time.

3. Sift the flour and cocoa powder into the mixture and fold in.

4. Stir in the milk, then the chocolate chips, marshmallow and nuts.

5. Spoon the mixture into the paper cakes and bake in the preheated oven for about 18 minutes until they have risen and the tops spring back when lightly pressed.

6. Place on a wire rack to cool

To decorate the cupcakes

1. Place the chocolate in a heat proof bowl.

2. Place the cream in a saucepan and bring almost to the boil.

3. Pour the hot cream over the chocolate and leave to stand for about 5 minutes.

4. Stir the mixture until smooth and creamy.

5. Allow the mixture to cool for about 30 minutes (or more) until the mixture becomes thick and glossy.

To speed up the thickening process place in the refrigerator and stir every so often unitl it becomes thick spreadable consistency.

6. Spread the chocolate frosting over the tops of the cakes and sprinkle with the nuts, chocolate bits and marshmallows.