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Rocky road cupcakes

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About the bake

These rocky road cupcakes are so yummy and really really easy to make.

35Total Time
15Prep Time
20Bake Time
12Serves
Easy

Method

  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

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

  4. Step 4:

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

  5. 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.

  6. 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.

  7. Step 7:

    Drizzle the melted chocolate over each cup cake.

Ingredients

  • For the cupcakes

    • 3 Egg(s) (free range)
    • 175g Butter (unsalted) (softened)
    • 175g Unrefined golden caster sugar
    • 175g Self-raising white flour
    • 2 tbsp Cocoa powder
    • 1 tsp Baking powder
    • 50g Dark chocolate chips
    • 50g Nuts (chopped)
  • For the topping

    • 200g Unrefined golden icing sugar
    • 50g Cocoa powder
    • 125g Butter (unsalted) (softened)
    • 50g Walnuts (chopped)
    • 100g Mini marshmallows
    • 100g Digestive biscuits
    • 50g Glacé cherries
    •  Dark chocolate chips
    •  Dark chocolate (4 squares, melted)

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