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Rocky road cupcakes
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Prep Time:
15 minutes
Cook Time:
17 minutes
Total Time:
32 minutes
Indulgent rocky road cupcakes that combine two beloved sweets in one delectable treat.
Ingredients:
  • 200g unsalted butter, softened
  • 215.00 gm caster sugar
  • 3 eggs
  • 375.00 gm self-raising flour, sifted
  • 128.75 gm milk
  • 250g packet raspberry and vanilla marshmallows, quartered
  • 125.00 ml diced almonds
  • 42.50 gm desiccated coconut
  • 500g milk chocolate, melted
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Line two 12-hole muffin pans with paper cases.
  • With an electric mixer, whip up a delightful mix of butter, vanilla, and sugar until they're airy and fluffy. Slowly add eggs one at a time, making sure to beat well after each addition (don't worry if it appears separated). Transfer this mix to a larger bowl. Fold in half of the flour, then half of the milk. Repeat with the remaining flour and milk until you have a cohesive batter.
  • Fill each 1/3 cup-capacity muffin pan with 2 level tablespoons of mixture. Bake for 15 to 17 minutes.
  • Allow cakes to rest in pans for 2 minutes, then move them to a wire rack to cool.
  • In a bowl, mix marshmallows, almonds, coconut, and chocolate until combined. Spoon mixture onto cakes and let it set at room temperature. Serve warm.

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