Rocky Road Chocolate Cupcakes Recipes

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EASY ROCKY ROAD



Easy rocky road image

Great for a bake sale, a gift, or simply an afternoon treat to enjoy with a cuppa, this rocky road is quick to make and uses mainly storecupboard ingredients.

Provided by Member recipe by Aaron Goodall

Categories     Afternoon tea, Treat

Time 20m

Number Of Ingredients 10

200g digestive biscuits (Rich Tea can also be used)
135g butter or margarine
200g dark chocolate (70% cocoa works best)
2-3 tbsp golden syrup
100g mini marshmallows (chopped regular marshmallows work too)
icing sugar, to dust
raisins, dried cranberries or any dried fruit
nuts
popcorn
honeycomb, broken into pieces

Steps:

  • Grease and line an 18cm square brownie tin with baking paper.
  • Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
  • In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
  • Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
  • Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.

Nutrition Facts : Calories 320 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

ROCKY ROAD CUPCAKES



Rocky Road Cupcakes image

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

1 cup PLANTERS COCKTAIL Peanuts, divided
1 pkg. (2-layer size) chocolate cake mix
1-1/2 cups JET-PUFFED Miniature Marshmallows, divided
2 oz. BAKER'S Semi-Sweet Chocolate
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1/4 cup powdered sugar
1 cup cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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

MILE HIGH ROCKY ROAD CUPCAKES



Mile High Rocky Road Cupcakes image

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

1 box Betty Crocker™ FUN da-Middles™ chocolate cupcake mix with vanilla cream filling
Water, vegetable oil and whole eggs called for on cupcake mix box
1 1/4 cups sugar
1/3 cup water
4 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla
2 oz semisweet baking chocolate, melted, cooled
1/4 cup coarsely chopped pecans, toasted

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



Rocky Road Cupcakes image

Categories     Cake     Side     Bake     Spring     Pastry

Yield makes about 3 dozen cupcakes

Number Of Ingredients 4

1 recipe Devil's Food Cake batter (page 98)
1 recipe Chocolate Icing (page 148)
One 8-ounce jar Marshmallow Fluff
1 cup chopped toasted almonds

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



Rocky Road Cupcakes image

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

1 devil's food cake mix
1 1/2 cups mini marshmallows
1 cup chocolate chips
1/2 cup chopped walnuts

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.

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