Rocky road cupcakes - recipe

Rocky road cupcakes

  • Prepare

  • Serves

  • Cook

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For the cupcakes

For the topping

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  1. 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Sit 12 paper cases into a muffin tin.

  2. 2

    Beat together the eggs, butter, golden caster sugar and flour with an electric beater until smooth and fluffy.

    For this step you'll need:

    • 3 Egg(s) (free range)
    • 175g Butter (unsalted) softened
    • 175g Unrefined golden caster sugar
    • 175g Self-raising white flour
  3. 3

    Fold in the chocolate chips and chopped nuts. Spoon the mixture into the cases about 2/3 full.

    For this step you'll need:

    • 50g Dark chocolate chips
    • 50g Nuts chopped
  4. 4

    Bake for 15 – 20 minutes or so, until risen and firm to the touch.

  5. 5

    To make the rocky road topping, beat the butter until soft and smooth. Sift the icing sugar and cocoa powder in a bowl and add to the butter until the mixture all combined and is light and fluffy.

    For this step you'll need:

    • 125g Butter (unsalted) softened
    • 200g Unrefined golden icing sugar
    • 50g Cocoa powder
  6. 6

    Spoon or pipe the icing over the top and then scatter over the rocky road topping slightly pressing the toppings into the icing.

    For this step you'll need:

    • 50g Walnuts chopped
    • 100g Mini marshmallows
    • 100g Digestive biscuits
    • 50g Glace cherries
    • Dark chocolate chips
  7. 7

    Drizzle the melted chocolate over each cup cake.

    For this step you'll need:

    • Dark chocolate 4 squares, melted

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