Rocky Road Cupcakes

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By Stefani Pollack

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

Cake

Ingredients:

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

Directions:

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

Ingredients:

2 egg whites
½ cup sugar
2 teaspoons cocoa powder
18 almonds, mini marshmallows, and chocolate pieces for decoration

Directions:

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.

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Reader Comments:

54321

I had been looking for a rocky road recipe for the longest! The first time i had one i feel in love with them. But i lost the recipe :( so im hopin this one is even better!

By jaida mccanelley on February 04, 2012

32121

yummy

By Anonymous on April 14, 2011

Rocky Road is my favorite ice cream flavor, could the Rocky Road cupcakes with the ice cream be too over the top?  Can’t wait to try it and see.  Thanks Paula, you are such a creative cook.  Love your recipes.

By Tammy on September 29, 2010

Ok, so, this sounds good enough for me to drag the big mixer out and recruit my grandsons for a bake-fest this weekend!!
Thank you for sharing the recipes. I have nearly all of your cookbooks and rarely miss your show. You are truly an inspiration!!

By Sharon Russell on August 17, 2010

Another way to ice this would be to pull them out just as they are done and put a LARGE Marshmallow on top and put it under (low) broil till it toasts and melts down a bit.

By Ellen Collin on August 17, 2010

This sounds like a Grandma’s Day is coming soon.

So that my little Grandchildren & I can make your

“Rocky Road Cupcakes”  they sound scrumptious!!!

By Kris Kruse on May 18, 2010

it’s great i like all your recipes paula .you’re amazing woman i can feel through your acts and your smile that the life is beautiful.this recipe is very good for my kids frirnds.thank you.

By eleonore elian on February 18, 2010

I just thought i would say yummmmmmy oh my its a fun treat to fix for my grandbabies and of course my grandbabies just have to help, but its all good and its all fun thanks for giving me and my babies something fun to make together

Love you Paula Deen

Carol

By carol chaffin on February 18, 2010

Oh…my…goodness! Must make them soon!!!

By Linnie on February 18, 2010

I just finished reading the recipe for ROCKY ROAD CUPCAKES. They sound absolutely delicious and I can’t wait to try them on my family. Thank you so much Paula!!!!

By Karen Pickle on February 18, 2010

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 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. TAMMY LEVAN 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 4:31 am

Hi Bubbles, 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 11:05 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 11:03 pm