I’ve been wanting to make rocky road cupcakes for a while and I was just delighted with how these Double Chocolate Rocky Road Cupcakes turned out! The cupcake base is soft, chocolatey and fluffy, and several people remarked that the frosting tasted like chocolate mousse – light and delicious, but firm enough to hold its shape when its swirled!
The cupcake recipe is adapted from the wonderful Annie’s Eats, and I would definitely recommend it. It uses an unusual method – melting the butter with the sugar similar to making brownies, but the results were fantastic.
For the cupcakes –
- 250g unsalted butter
- 1 2/3 cups caster sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1/2 cup plus one tablespoon cocoa powder
- 1/2 cup plus one tablespoon hot water
- 75g melted plain chocolate
- 2 1/4 cups plain flour
- 1 tsp baking powder
- 1 tsp bicarb of soda
- large pinch salt
- 3/4 cup sour cream
Preheat your oven to 180C/gas mark 4/350F – you’ll need two cupcake tins lined with cases as this recipe makes around 18 cupcakes.
Melt your butter and sugar in a saucepan on a low heat, until the sugar is dissolved. Transfer to a stand mixer (or large bowl) and mix for 4 – 5 minutes until the mixture is completely cool. Meanwhile, combine your cocoa powder with recently boiled water and stir until all the lumps are dissolved, and get your other dry ingredients ready. Melt your plain chocolate in the microwave in a heat proof bowl in 30 second bursts and set it aside to cool.
Add the eggs to your butter-sugar mixture along with the vanilla, and then, with the mixer running, add your flour, bicarb of soda and baking powder, before adding in the cocoa mixture, salt, and finally, the sour cream and cooled melted chocolate. Once everything is incorporated, spoon two heaped tablespoons of mixture into each case.
Bake in the middle and top shelves of your oven, rotating halfway through, and remove from the oven once a toothpick in the centre of a cupcake comes out clean (around 18 minutes).
For the frosting –
While your cakes are baking, make your frosting! Again, I adapted this recipe from Annie’s Eats. Here’s what you’ll need –
- 250g plain chocolate, melted
- 250g cream cheese
- 125g soft unsalted butter
- 3 cups icing sugar, sifted
- 4 tbsp cocoa powder
- pinch salt
- 3/4 cup sour cream
Melt your chocolate in the microwave and set aside to cool, and the combine your butter and cream cheese in your mixer. Mix together until thoroughly combined, which will take a couple of minutes. Next, sieve in your icing sugar and cocoa powder with the salt, and combine, before finally adding the sour cream and icing sugar.
Try to resist plunging your head into the bowl.
For the rocky road chunks –
I made these to go on top of my cupcakes and they were sooo easy – they would also make an awesome gift or present to bring to a dinner party – their fanciness doesn’t betray the fact that very little effort went into them.
This is less of a recipe and more of a guide – you can customise these however you want, missing out nuts, adding in dried fruit or ruby red maraschino cherries (a weakness of mine)
- 100g plain chocolate (or milk, dark, or white – whatever you prefer)
- 30g mini marshmallows
- 30g chocolate chips
- 30g mixed chopped nuts
- 30g bashed maltesers
Melt the plain chocolate in the microwave, and then decant into a sandwich bag, trying to get it all into one corner to avoid wastage. Twist the top to make it into a makeshift piping bag, and then roll out a length of parchment or greaseproof paper and snip off the end of the sandwich bag.
Squeeze out a 50p sized amount of chocolate into a circular shape, and continue making little chocolate rounds until all of your melted chocolate is used up. Next, sprinkle maltesers, choc chips, nuts and marshmallows onto each chocolate disc. I also added a sprinkle of sea salt before leaving them to set.
To assemble your rocky road cupcakes, simply frost – I used a swirly nozzle from Lakeland (one of the ones from the Professional Piping Set which I got a couple of years ago – very handy for the range of nozzles that it comes with) that gave a pretty effect, and top with the chocolate discs. I couldn’t resist sprinkling with more marshmallows and chocolate chips too.
Enjoy these! Oh and if you make them, be sure to put aside one or two for yourself….. I didn’t get a look in with these!