Rocky road cupcakes - recipe
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Prepare
-
Serves
12 -
Cook
-
Skill
Easy
Ingredients
For the cupcakes
- 3 Egg(s) (free range)
- 175 g Butter (unsalted) softened
- 175 g Unrefined golden caster sugar
- 175 g Self-raising white flour
- 2 tbsp Cocoa powder
- 1 tsp Baking powder
- 50 g Dark chocolate chips
- 50 g Nuts chopped
For the topping
- 200 g Unrefined golden icing sugar
- 50 g Cocoa powder
- 125 g Butter (unsalted) softened
- 50 g Walnuts chopped
- 100 g Mini marshmallows
- 100 g Digestive biscuits
- 50 g Glace cherries
- Dark chocolate chips
- Dark chocolate 4 squares, melted
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1
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Sit 12 paper cases into a muffin tin.
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2
Beat together the eggs, butter, golden caster sugar and flour with an electric beater until smooth and fluffy.
For this step you'll need:
- 3 Egg(s) (free range)
- 175g Butter (unsalted) softened
- 175g Unrefined golden caster sugar
- 175g Self-raising white flour
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3
Fold in the chocolate chips and chopped nuts. Spoon the mixture into the cases about 2/3 full.
For this step you'll need:
- 50g Dark chocolate chips
- 50g Nuts chopped
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4
Bake for 15 – 20 minutes or so, until risen and firm to the touch.
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5
To make the rocky road topping, beat the butter until soft and smooth. Sift the icing sugar and cocoa powder in a bowl and add to the butter until the mixture all combined and is light and fluffy.
For this step you'll need:
- 125g Butter (unsalted) softened
- 200g Unrefined golden icing sugar
- 50g Cocoa powder
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6
Spoon or pipe the icing over the top and then scatter over the rocky road topping slightly pressing the toppings into the icing.
For this step you'll need:
- 50g Walnuts chopped
- 100g Mini marshmallows
- 100g Digestive biscuits
- 50g Glace cherries
- Dark chocolate chips
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7
Drizzle the melted chocolate over each cup cake.
For this step you'll need:
- Dark chocolate 4 squares, melted
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