Rocky road cupcakes
About the bake
These rocky road cupcakes are so yummy and really really easy to make.
Ingredients
For the cupcakes
- 3Egg(s) (free range)Â
- 175gButter (unsalted) (softened)Â
- 175gBillington's Unrefined Golden Caster SugarÂ
- 175gAllinson's Self Raising FlourÂ
- 2 tbspCocoa powderÂ
- 1 tspBaking powderÂ
- 50gDark chocolate chipsÂ
- 50gNuts (chopped)Â
For the topping
- 200gUnrefined golden icing sugarÂ
- 50gCocoa powderÂ
- 125gButter (unsalted) (softened)Â
- 50gWalnuts (chopped)Â
- 100gMini marshmallowsÂ
- 100gDigestive biscuitsÂ
- 50gGlacĂ© cherriesÂ
- Dark chocolate chipsÂ
- Dark chocolate (4 squares, melted)Â
Method
Step 1
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Sit 12 paper cases into a muffin tin.
Step 2
Beat together the eggs, butter, golden caster sugar, cocoa powder, baking powder and flour with an electric beater until smooth and fluffy.
Step 3
Fold in the chocolate chips and chopped nuts. Spoon the mixture into the cases about 2/3 full.
Step 4
Bake for 15 – 20 minutes or so, until risen and firm to the touch.
Step 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.
Step 6
Spoon or pipe the icing over the top and then scatter over the rocky road topping slightly pressing the toppings into the icing.
Step 7
Drizzle the melted chocolate over each cup cake.
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