MILE HIGH ROCKY ROAD CUPCAKES
Enjoy these delicious cupcakes that are made using Betty Crocker® FUN da-Middles™ chocolate cupcake mix - a perfect dessert to impress your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups. Make cupcake mix as directed on box, using water, oil and whole eggs. Fill muffin cups with batter and filling as directed. Bake 24 to 29 minutes or until surface of cupcakes appears dry. Cool 20 minutes; remove cupcakes from pan to cooling rack. Cool completely.
- In 2-quart saucepan, heat sugar and 1/3 cup water to boiling over medium heat, without stirring. Boil about 3 minutes, without stirring, to 238°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until soft peaks form. Gradually add sugar syrup, beating until stiff peaks form, about 5 minutes.
- Spoon frosting into decorating bag fitted with #6 large round tip. Pipe frosting onto cupcakes. Spoon melted chocolate over frosting. Sprinkle with pecans.
Nutrition Facts : Calories 288, Carbohydrate 37 g, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 266 mg
ROCKY ROAD CUPCAKES
Steps:
- Preheat the oven to 350˚F. Line a cupcake pan with paper wrappers.
- Using a standard-size ice cream scoop or a 1/4 cup measure, scoop the Devil's Food Cake batter into the prepared pan. The batter should come one-third to one-half the way up the sides of the pans.
- Bake for 20 to 22 minutes, rotating the pan once halfway through, until the centers of the cupcakes spring back to the touch.
- Remove the cupcakes from the oven, let them cool slightly in the pan, then finish cooling them right side up on a wire rack until they reach room temperature.
- Repeat this process to bake the remaining batter, as necessary.
- While the cupcakes are baking and cooling, prepare the Chocolate Icing, if you have not already done so. Set it aside.
- Once all the cupcakes have cooled to room temperature, use a paring knife to gently carve out a 1/2-inch-diameter column that reaches about halfway down through the middle of each cupcake. (You can also carve this opening with a medium round piping tip by pressing the tip into the top of the cupcake about halfway down and then twisting it 360 degrees before pulling the tip out.)
- Fill a pastry bag fitted with a medium round tip with Marshmallow Fluff. Inserting the tip of the bag into the carved center of each cupcake, pipe the filling into the cake until it just begins to overflow the cavity (see Filling a Pastry Bag and Piping, page 11).
- Fit another pastry bag with a large star tip and fill it with Chocolate Icing. Pipe rosettes of icing on each cupcake (see Filling a Pastry Bag and Piping, page 11). Repeat until all the cupcakes have been iced.
- Sprinkle the chopped almonds on top of the cupcakes and serve.
- Once iced, the cupcakes can be kept covered or in an airtight container in the refrigerator for up to 2 days. Bring them to room temperature before serving.
- Polish your look
- To make Rocky Road Cake, ice chocolate cake layers with Marshmallow Icing up to the crumb coat stage (see Icing a Cake, page 14). Once the crumb coat has set, finish the cake with 1/2 recipe Chocolate Icing. Sprinkle almonds across the entire top of the cake or, if you're planning on inscribing it, just around the perimeter.
ROCKY ROAD CUPCAKES
Make and share this Rocky Road Cupcakes recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 34m
Yield 24 cupcakes
Number Of Ingredients 4
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 CHOCOLATE CUPCAKES
You NEED To TRY THEM
Provided by chizylass
Time 20m
Yield Makes Cakes
Number Of Ingredients 10
Steps:
- Grease a 12-hole muffin tin. Sift together the flour, cocoa powder, baking powder and salt into a large bowl. Stir in the sugar, chocolate chips and marshmallows.
- Place the eggs in a large jug or bowl and beat lightly, then beat in the milk and oil. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until combined ; do not overmix. Spoon the batter into the muffin tin.
- Bake in a preheated oven 200'c gas mark 6, for 20 minutes, or until risen and firm to the toach. Leave to cool in the tin for 5 minutes, then serve warm or transfer to a wire rack to cool completely.
ROCKY ROAD CUPCAKES (FROM SCRATCH)
Make and share this Rocky Road Cupcakes (From Scratch) recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 19
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
Whip up a batch of these Rocky Road Cupcakes for a sweet treat! These Rocky Road Cupcakes combine chocolate, peanuts, marshmallows and more!
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 24 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 17 g, Protein 4 g
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- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12 hole muffin tin with patty cases.
- In a large mixing bowl, sift the flour, cocoa powders, baking soda, baking powder and then add the sugars – give it a stir. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps. In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined.
- Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely.
- To make the marshmallow frosting, fill a medium saucepan with a few inches of water and pop on a medium heat. In a small heatproof bowl, add your eggs whites, caster sugar and cream of tartar. Whisk together. Then pop the bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. As the egg whites heat, whisk gently by hand the entire time. You’ll want to heat the egg whites to 50 C / 120 F which you can test by sticking a candy thermometer into the mixture or go by feel (the mixture should be hot to the touch) – should be around 5-6 minutes or so.
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Cuisine AmericanCategory DessertServings 12Estimated Reading Time 4 mins
- Pour into a lined muffin tin, filling each section about 2/3 of the way. Bake according to the box’s directions.
- Remove from oven but don’t turn off oven’s heat. Using a paring knife, carve out a cavity in the center of each cupcake, about 1 inch in diameter and ½ an inch deep.
- Insert one large marshmallow into each cavity and bake cupcakes for an additional 5 minutes. Allow to cool before decorating.
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- Preheat the oven to 350°. Line 18 muffin cups with paper liners. In a large bowl, sift the cake flour with the sugar, cocoa, baking soda and salt. Using an electric mixer at low speed, beat in the eggs, melted butter, buttermilk and vanilla. Gradually beat in the hot water until the batter is smooth.
- Spoon the batter into the muffin cups, filling them three-quarters full. Bake for 18 minutes, or until the cupcakes are springy to the touch and a toothpick inserted in the center of one comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- In a large bowl, cream the butter with the confectioners' sugar at medium speed. Add the melted chocolate and the cream and beat until smooth and fluffy, about 2 minutes. Transfer the frosting to a pastry bag fitted with a large plain or star tip. Pipe the frosting onto the cupcakes. Press 3 marshmallows and a few walnut pieces into the frosting on each cupcake.
- Place the chopped chocolate in a small, deep microwave-safe bowl and microwave at high power in 30 second intervals until melted. Whisk in the vegetable oil and let cool slightly. Dip the top of each cupcake into the melted chocolate to completely coat the frosting; let any excess chocolate drip back into the bowl. Transfer the cupcakes to a baking sheet and refrigerate briefly to set the chocolate, about 20 minutes.
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