Take the road less traveled and enjoy a rocky road dessert found outside of your supermarket ice cream freezer. Start with a milk chocolate brownie cupcake, add more chocolate (in the form of mini chocolate chips), mini marshmallows, and chopped almonds and you’ve got a crowd-pleasing rocky road cupcake. To make it unforgettable, add a chocolate meringue frosting toasted with a culinary torch (or your broiler)!
Yield: 18 cupcakes
2 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¾ cup cocoa powder
¾ cup unsalted butter, room temperature
1 1/3 cup sugar
2 large eggs
2/3 cup sour cream
1 teaspoon vanilla extract
1/3 cup milk
½ cup mini marshmallows
½ cup mini semi-sweet chocolate chips
½ cup almonds, loosely chopped
Preheat oven to 350 F.
Whisk flour, baking powder, baking soda, and cocoa powder in a medium-sized bowl.
Beat butter and 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 twenty-five minutes or until a toothpick comes out dry.
Chocolate Meringue Frosting
2 egg whites
½ cup sugar
2 teaspoons cocoa powder
18 almonds, mini marshmallows, and chocolate pieces for decoration
Combine the egg whites and 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 110 F 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 cocoa powder until just integrated.
Spoon 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.
i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above?
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 9:37 am
Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 7:22 am
I WISH I COULD COOK.
COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER?
I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE.
YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE.
19 SPENCER WAY
KINGS PARK, NY 11754
HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 3:31 am
You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 10:05 pm
Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition.
Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 10:03 pm