This Rocky Road cupcake has everything, including a gooey marshmallow center! It’s decadent, chocolate Heaven topped with toasted marshmallows, nuts and a drizzle of white chocolate.
If you like chocolate and marshmallows you NEED to make this rocky road cake!
Love Chocolate? Try these Recipes out!
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Want a chocolate buttercream that’s light and fluffy?
For a light and fluffy frosting try whipping up a batch of Swiss or Italian meringue buttercream. Both use whipped egg whites to create a light and fluffy frosting. Mix in 1/2 cup of melted and cooled dark chocolate and a teaspoon of espresso powder for an amazing fluffy chocolate icing.
Pro Tips For Making Rocky Road Cupcakes
- I love using a high-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods.
- You can use room temperature or even cold coffee in the batter if you’d prefer.
- Not a coffee fan? Sub in water or milk instead.
- For a lighter cupcake try whipping up a batch of Italian meringue! for the frosting. You can toast it then sprinkle with chunks of chocolate and toasted nuts!
- You can make your own marshmallow fluff with ease! Use the recipe from my marshmallow brownie. You may want to halve it as it makes a lot.
If you’ve tried this rocky road cupcake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Rocky Road Cupcakes
Delicious chocolate cupcakes filled with marshmallow fluff and topped with decadent chocolate buttercream, almonds and toasted marshmallows
Print Recipe
Servings 16 cupcakes
Calories 310kcal
Video
Ingredients
For the cupcakes:
- 1 1/3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1/2 cup vegetable oil
- 1 cup coffee
- 3 eggs
- 3/4 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup sour cream
- ¾ cup marshmallow fluff
For the Frosting:
- 1 lb confectioners sugar
- 1/2 cup unsalted butter room temperature, 113g
- 1 teaspoon vanilla
- 1/2 cup heavy cream
- 3/4 cup semisweet chocolate chips Plus more for topping.
For the Assembly:
- 1/2 cup mini marshmallows
- 1/3 cup toasted almond slivers toasted
- 1/3 cup white chocolate chips.
- ⅓ cup mini chocolate chips
Instructions
For the Cupcakes:
- Preheat to 350F. Add cupcake papers to a cupcake pan.
- In a large bowl, sift together dry ingredients including sugar.
- In another bowl, mix the wet ingredients together.
- Add wet and dry together. Mix until combined.
- Fold in chocolate chips.
- Fill cupcake papers 2/3 up with batter.
- Bake for about 15-20 minutes or until centers set.
- Let cool and core the cupcakes.
- Fill with marshmallow fluff and replace with the cored cap.
For the Frosting:
- Add chocolate chips to a medium bowl. Scald cream in a small pot and pour onto chocolate chips. Let sit for a minute then mix until combined and set aside.
- In a medium bowl, mix room temperature butter, confectioners sugar and vanilla.
- Add chocolate ganache mixture and mix.
- Pipe the chocolate buttercream on the cupcakes.
For the Assembly:
- Toast mini marshmallows.
- Melt white chocolate and a tbsp cream. Transfer to a piping bag and snip off the tip.
- Add the toasted marshmallow and slivers to the buttercream.
- Add mini chocolate chips to the buttercream.
- Drizzle cupcakes with white chocolate.
Notes
- I love using a high-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods.
- You can use room temperature or even cold coffee in the batter if you'd prefer.
- Not a coffee fan? Sub in water or milk instead.
- For a lighter cupcake try whipping up a batch of Italian meringue! for the frosting. You can toast it then sprinkle with chunks of chocolate and toasted nuts!
Nutrition
Serving: 90g | Calories: 310kcal | Carbohydrates: 38g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 2g | Cholesterol: 60mg | Sodium: 280mg | Potassium: 203mg | Fiber: 1.7g | Sugar: 29g | Calcium: 20mg | Iron: 2.3mg
*Nutrition Disclaimer
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