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. What could be an easier or more delicious treat for your loved ones?!
Rocky Road has two dueling theories of origin. Australia in the 1850s for the gold rush miners or William Dreyer (of Dreyer’s Ice Cream) in Oakland, California in 1929 as a way to cheer up customers of their ice cream shop during the Depression. He added cut up marshmallows and walnuts to his chocolate ice cream. Being from the Bay Area I am partial to the Dreyer’s theory.
There are other possibilities of ownership but these two seem to be the most prevalent. And of course in the 1950s Annabelle’s Candy Company from San Francisco introduced the popular candy bar with chocolate, marshmallows, and cashews. No matter which format you choose, you are bound to have a marvelous experience with this incredible flavor combination!
These rich, deeply chocolatey tender cupcakes would have thrilled my mom. 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 simple to assemble 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, covered, in the refrigerator. If the ganache gets too thick, just leave it on the counter to warm up or microwave for a few seconds and stir until it gets to the right consistency.
If you want to use a different type of frosting, like buttercream, you can pipe it on for a more decorative presentation. They wouldn’t be Rocky Road cupcakes, but they would be wonderful!
These Rocky Road Chocolate Cupcakes are a true indulgence, the perfect way to celebrate someone’s birthday, anniversary, or any other festivity. We certainly enjoyed them this weekend and hope you will too.
Happy Chocolate Monday – have a fabulous week!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Rocky Road Chocolate Cupcakes:
- Cupcakes: butter, oil, water, flour, sugar, cocoa powder, baking soda, xanthan gum, salt, egg, buttermilk, vanilla
- Ganache Frosting: chopped chocolate, cream, butter, corn syrup, salt, chopped pecans, mini marshmallows
PRO Tip:
When making ganache, pour the hot cream over the chocolate and let it sit for a few minutes to start melting the chocolate. Then use a whisk and start in the center of the bowl. Slowly whisk until the center is smooth, then carefully work your way out toward the edges of the bowl until the entire mixture is smooth and all the chocolate is melted.
How to make Rocky Road Chocolate Cupcakes with Ganache Frosting:
- Make the Cupcakes: Melt the butter with the oil and water. Set aside.
- Whisk the flour, sugar, cocoa powder, baking soda, and salt together in the bowl of your stand mixer or a large bowl. Add the butter/water mixture and beat until smooth. Then add the egg and mix in, followed by the buttermilk and vanilla, beating until smooth. Scrape the bowl and beater.
- Line the muffin tin with paper liners and pour the batter into each one, filling no more than 3/4 full.
- Bake the Cupcakes: Bake at 350°F (180°C) for about 25 minutes until a toothpick comes out clean. Cool slightly in the pan before transferring to a rack to cool completely.
- Make the Ganache Frosting: Heat the cream with the butter, corn syrup, and salt until steaming but not boiling. Pour this over chopped chocolate in a heatproof bowl and let stand several minutes. Start whisking in the center and slowly work your way to the edges of the bowl, being sure you have incorporated all the melted chocolate. Whisk until smooth with no streaks.
- Cool to room temperature whisking occasionally. Put it in the refrigerator if needed on hot days and chill just until thick.
PRO Tip:
Both the cupcakes and frosting can be made a day ahead. Store, separately, covered … the cupcakes at room temperature, the ganache frosting in the refrigerator. Return the frosting to room temperature before stirring in the nuts and marshmallows and frosting the cupcakes.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Muffin tin
- Medium saucepan and small saucepan
- Stand mixer or hand mixer
- Liquid measuring cup
- Glass mixing bowls
- Whisk
Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
If the blend you use does not include xanthan gum, whisk 1/4 tsp into the dry ingredients. If you have trouble with gums, you can use 1/2 tsp psyllium husk powder as an alternative.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Rocky Road Chocolate Cupcakes with Ganache Frosting (GF)
Take a step back into childhood with the marshmallows and pecans in these Rocky Road Chocolate Cupcakes with Ganache Frosting. Rich, tender, and so chocolatey, these will cure your chocolate cravings with one bite!
Ingredients
Rocky Road Cupcakes
- 1/4 cup (4 tbsp; 1/2 stick; 57g) unsalted butter, cubed
- 1/4 cup (59 ml) vegetable oil
- 1/2 cup (118 ml) water
- 1 cup (120g*) gluten-free flour blend* or regular all-purpose flour like Gold Medal brand
- 1 cup (198g) granulated sugar
- 6 tbsp (32g) unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp xanthan gum (only if you are using a gluten-free flour blend that doesn't already include it)
- Pinch kosher salt
- 1 large egg
- 1/4 cup (59 ml) buttermilk
- 1 tsp pure vanilla extract
Ganache Frosting
- 4 oz (113g) semisweet or bittersweet chocolate, finely chopped
- 1/2 cup (118 ml) heavy cream
- 3 tbsp unsalted butter
- 2 tbsp light corn syrup
- Pinch of kosher salt
- Chopped pecans
- Mini marshmallows
Instructions
1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. Prepare the Cupcakes: In a medium saucepan, melt the butter with the oil and water over low heat. Do not let it boil.
3. In the bowl of your stand mixer or a large bowl if using a hand mixer, whisk the flour with the sugar, cocoa powder, baking soda and salt together. Add the melted butter and beat at low speed until smooth. Add the egg and mix in, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and sides of the bowl.
4. 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 from there into the muffin tins.
5. Bake the cupcakes in the center of the oven for about 25 minutes, until the centers spring back when gently touched with your finger and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly before transferring them to a rack to cool completely.
6. Make the Ganache Frosting: Place the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup, and salt until steaming hot but not boiling. Pour the mixture over the chocolate and let stand for 3 to 5 minutes, then start whisking in the center and slowly work your way out to the edges to be sure you have all the melted chocolate incorporated. Whisk until smooth and glossy.
7. 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.
8. Mound the frosting on the cooled cupcakes and serve.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe by Grace Parisi for Food and Wine
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 410Total Fat: 22gSaturated Fat: 10gUnsaturated Fat: 12gCholesterol: 46mgSodium: 122mgCarbohydrates: 46gFiber: 4gSugar: 23gProtein: 6g
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