Rocky Road Cupcakes
Indulge in the ultimate dessert experience with these decadent Rocky Road Cupcakes, a delightful twist on the classic rocky road treat. Moist and rich chocolate cake serves as the base for a luscious topping of gooey mini marshmallows, crunchy chopped nuts, and semi-sweet chocolate chips, all melted together to create a satisfyingly textured bite. A final drizzle of chocolate syrup adds an extra layer of indulgence, making these cupcakes perfect for chocoholics and sweet treat lovers alike. Ready in under 40 minutes, these cupcakes feature simple pantry staples like cocoa powder, vanilla extract, and all-purpose flour, while their eye-catching presentation makes them a great choice for parties, bake sales, or simply elevating your snack game. Whether you’re hosting, gifting, or just treating yourself, these Rocky Road Cupcakes promise to be a crowd-pleasing showstopper!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 eggs
- 0.5 cup milk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup boiling water
- 1 cup mini marshmallows
- 0.5 cup chopped nuts (walnuts or almonds)
- 0.5 cup semi-sweet chocolate chips
- 2 tablespoons chocolate syrup
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
Slowly stir in the boiling water, mixing until just combined. The batter will be thin; this is normal.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and immediately top each one with a small handful of mini marshmallows, chopped nuts, and chocolate chips.
Return the cupcakes to the oven for 2–3 minutes, just long enough to soften the marshmallows slightly.
Allow the cupcakes to cool completely in the pan on a wire rack.
Drizzle chocolate syrup over the top of each cooled cupcake before serving.
Enjoy your Rocky Road Cupcakes!
Nutrition Facts
Calories |
3248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 1931 mg | 84% | |
| Total Carbohydrate | 518.6 g | 189% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 297.5 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 436 mg | 34% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 2614 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
