rocky road cupcakes

I was thinking of the LAM when I made these cupcakes. He is a big huge fan of Rocky Road Bars but I have never made him any.

Not because I am being mean. It’s just that he has a very specific idea of how a Rocky Road Bar should taste like (it is a childhood thing) and there is no way I can reproduce that, especially since I have not eaten a Rocky Road-anything before.

Instead, I made some Rocky Road cupcakes. These consist of some of the more common components of a Rocky Road bar, and since I have no idea where to find Turkish delights, I was really happy that this recipe does not require any!

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These are basically chocolate cupcakes made using a quick and easy recipe, then topped with Vanilla Swiss Meringue Buttercream that I had added a few drops of chocolate coloring to, then sprinkled with chopped salted peanuts, mini chocolate chips and mini marshmallow, and finally drizzled with chocolate sauce.

Sounds totally mouth-watering? They were!

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And they are really simple to make too. Here’s how.

In a heavy-bottom saucepan, heat butter, vegetable oil and water over low heat until all the butter has melted.

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In a mixing bowl, add the dry ingredients – plain flour, sugar, cocoa powder, baking soda and salt. Pour the butter mixture into the mixing bowl and beat on medium speed until the ingredients are combined.

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 Add the egg and beat to incorporate.

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Add the buttermilk, followed by the vanilla extract, and mix to combine.

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Give the sides of the bowl a scrape then one final mix.

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Dish the batter into cupcake liners.

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Bake the cupcakes at 180°C for about 25 minutes, or until an inserted skewer emerges cleanly. Cool the cupcakes completely before frosting.

I made a batch of Vanilla Swiss Meringue Buttercream (SMBC) – I much prefer SMBC as it is less sweet and pipes beautifully. I added a few drops of food coloring and whisk to mix before piping the buttercream on the cupcakes.

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All that remained was to sprinkle on the toppings and drizzle on some chocolate sauce, and you have gorgeous cupcakes to give to a lucky someone, or to munch on yourself! 

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This is a favorite with kids, so why not try make some this weekend for your little ones? 

Rocky Road Cupcakes
Yields 10
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Ingredients
  1. 4 tablespoons (56g) unsalted butter
  2. 1/4 cup (60ml) vegetable oil - I used canola oil
  3. 1/2 cup (120ml) water
  4. 1 cup (125g) plain flour, sifted
  5. 1 cup (200g) caster sugar - I used 120g
  6. 1/4 cup plus 2 tablespoons (43g) unsweetened cocoa powder (not Dutch process) - I used Hershey's Natural Unsweetened Cocoa Powder
  7. 3/4 teaspoon baking soda
  8. 1/8 teaspoon salt
  9. 1 large egg
  10. 1/4 cup (60ml) buttermilk
  11. 1 teaspoon (5ml) pure vanilla extract
To decorate
  1. Chopped salted peanuts
  2. Mini chocolate chips
  3. Mini marshmallows
  4. Chocolate sauce - I used Hershey's
Instructions
  1. In a heavy-bottom saucepan, heat butter, vegetable oil and water over low heat until all the butter has melted.
  2. In a mixing bowl, add the dry ingredients – plain flour, sugar, cocoa powder, baking soda and salt. Pour the butter mixture into the mixing bowl and beat on medium speed until the ingredients are combined.
  3. Add the egg and beat to incorporate.
  4. Add the buttermilk, followed by the vanilla extract, and mix to combine.
  5. Give the sides of the bowl a scrape then one final mix.
  6. Dish the batter into cupcake liners.
  7. Bake the cupcakes at 180°C for about 25 minutes, or until an inserted skewer emerges cleanly. Cool the cupcakes completely before frosting.
  8. Frost the cupcakes. Sprinkle on the toppings and drizzle on some chocolate sauce.
Notes
  1. The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.
Adapted from foodandwine.com
Adapted from foodandwine.com
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
Links to the products I love and use in my kitchen:

Tovolo Stainless Steel Measuring Cups

Tovolo Stainless Steel Measuring Spoons

Tovolo Cupcake Scoop

Tovolo Spartulart Love Tree Spatula




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