Rocky Road Cupcakes From Scratch Recipes

ROCKY ROAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, sugar, cocoa, baking soda and salt. Sift once more, then sift again into a 9 inch square pan.
• Make a well in the center, and measure in the oil, vinegar and vanilla. Pour water over all and mix with a fork until smooth.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the frosting: In a saucepan, combine chocolate, margarine and water. Cook over low heat until melted and smooth. Remove from heat and stir in vanilla and confectioners' sugar. Fold in miniature marshmallows. Spread over cake.

MILE HIGH ROCKY ROAD CUPCAKES

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.

ROCKY ROAD CUPCAKES (FROM SCRATCH)

Steps:

• Make the cake: Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
• In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
• In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
• Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
• Meanwhile, make the frosting: Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.
• Mix the frosting with the peanuts, chocolate chips and marshmallows. Frost the cooled cupcakes and serve.

ROCKY ROAD CUPCAKES

Steps:

• Preheat oven to 350º.
• Whisk flour, baking powder, baking soda and 3/4 cup cocoa powder in a medium-sized bowl.
• Beat butter and 1 1/3 cup sugar in a large bowl until light and fluffy. Beat in eggs, sour cream, vanilla and milk until blended. Mix dry ingredients into wet ingredients until just combined. Fold in marshmallows, chocolate chips and almonds.
• Fill cupcake liners 3/4 full. Bake for 25 minutes or until a toothpick comes out dry.
• Spoon Chocolate Meringue Frosting onto cupcakes.Top each cupcake with an almond, marshmallow, and piece of chocolate.
• Toast the meringue and marshmallow using a culinary torch or placing under your oven broiler for just a quick second. Make sure to not walk away as these will toast fast.
• Combine the egg whites and 1/2 cup sugar in the mixing bowl of a stand mixer.
• Set mixing bowl on top of a pot of boiling water. Whisk until sugar has reached 110º on a candy thermometer. Remove mixing bowl from the pot and place on mixer.
• Whisk for 10 minutes on medium speed using the whisk attachment. Whisk on high speed for another five minutes (you should see stiff glossy peaks). Whisk in 2 teaspoons cocoa powder until just integrated.