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Rocky Road Cupcakes

By Paula Deen


Difficulty: Medium

Prep time: 25 minutes

Cook time: 25 minutes

Servings: 12


  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup cocoa powder
  • 3/4 cup unsalted butter, room temperature
  • 1 1/3 sugar
  • 2 large eggs
  • 2/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 1/2 cup mini marshmallows, plus 18 for garnish
  • 1/2 cup mini semisweet chocolate chips, plus 18 for garnish
  • 1/2 cup almonds, loosely chopped, plus 18 for garnish

Chocolate Meringue Frosting

  • 2 egg whites
  • 1/2 cup sugar
  • 2 teaspoons cocoa powder



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.


Chocolate Meringue Frosting

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.