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You’ll love these delicious rocky road cupcakes filled with marshmallow fluff and topped with decadent chocolate buttercream, almonds and toasted marshmallows.
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!
The BEST Chocolate Cake Recipe
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
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
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Mention @preppykitchen and tag #preppykitchen!
