Today’s Rocky Road Chocolate Cupcakes are in honor of my mother, the woman who loved rocky road her entire life. For her, the combination of chocolate, marshmallow, and nuts was nirvana. And these cupcakes would have been her favorites. With Valentine’s Day next week, what could be easier or more delicious for your loved ones?!
In addition to loving rocky road, my mom was also a huge fan of football and loved watching games with me, my father, and brothers. She and dad would often bet a quarter on the games to add more fun and we would cook tons of food for the family to enjoy in front of the TV.
These rich, deeply chocolatey tender cupcakes would have thrilled her. She loved chocolate and the frosting with the marshmallows and pecans would have put the biggest smile on her face. The fact that they are easy to make just makes them that much better!
If you are making this frosting on a warm day, you may want to chill the frosting for a short period in the refrigerator. If the ganache gets too thick, just microwave it for a few seconds and stir until it gets to the right consistency.
These Rocky Road Chocolate Cupcakes are a true indulgence, the perfect way to celebrate someone’s birthday, anniversary, Valentine’s Day, or any other festivity. We certainly enjoyed them yesterday as we watched the Super Bowl and cheered for the great game.
Happy Chocolate Monday – have a fabulous week!
Jane’s Tips and Hints:
Both the cupcakes and frosting can be made a day ahead. Store them separately, covered, at room temperature. Don’t add the nuts or marshmallows to the frosting until just before use.
Use a homemade gluten-free flour blend or a store bought brand such as Bob’s Red Mill’s 1-to-1. If the blend does not include xanthan gum, add 1/4 tsp to the dry ingredients. If you have trouble with gums, you can use 1/2 tsp psyllium husk powder as an alternate.
- Rocky Road Ganache Frosting
- 4 oz semisweet or bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 3 tbsp unsalted butter
- 2 tbsp light corn syrup
- Pinch of salt
- Chopped pecans, for topping
- Mini marshmallows, for topping
- 1/4 cup (4 tbsp; 1/2 stick) unsalted butter
- 1/4 cup vegetable oil
- 1/2 cup water
- 1 cup (120 g) all-purpose flour or gluten-free flour blend
- 1 cup (200 g) granulated sugar
- 1/4 cup plus 2 tbsp (6 tbsp) unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/8 tsp salt
- 1 large egg
- 1/4 cup buttermilk
- 1 tsp pure vanilla extract
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.
- Make the Ganache Frosting: Place the chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup, and salt until steaming hot. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Start in the center and slowly work your way out to the edges to be sure you have all the melted chocolate incorporated.
- Let the frosting cool to room temperature, whisking occasionally. If needed (on warm days) transfer to the refrigerator and chill just until thick enough for frosting. When you are ready to frost the cupcakes, stir in the pecans and marshmallows.
- Prepare the Cupcakes: In a medium saucepan, melt the butter with the oil and water over low heat.
- In the bowl of your stand mixer, whisk the flour with the sugar, cocoa powder, baking soda and salt together. Add the melted butter mixture and beat at low speed until smooth. Add the egg and beat, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl.
- Pour the batter into the lined muffin tins, filling each one about 3/4 full. This is a very thin batter, so I scooped it into a cup with a spout and then poured it into the muffin tins.
- Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
- Frost the cooled cupcakes and serve.
- Yield: 12 cupcakes
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