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?!
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 leave it on the counter to warm up or microwave 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 this weekend and hope you will too.
Happy Chocolate Monday – have a fabulous week!
Key Ingredients for Rocky Road Chocolate Cupcakes with Ganache Frosting:
- Chopped dark chocolate
- Heavy cream, unsalted butter, vegetable oil
- Light corn syrup, pecans, mini marshmallows
- Flour, sugar, cocoa powder, baking soda, salt
- Egg, buttermilk, and vanilla
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.
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.
How to make Rocky Road Chocolate Cupcakes with Ganache Frosting:
- Make the Ganache Frosting: Heat the cream, butter, corn syrup and salt then pour over chopped chocolate; let stand a few minutes then whisk until smooth
- Cool to room temperature, using the refrigerator if needed on hot days to thicken the chocolate; do not add the nuts and marshmallows until right before frosting the cupcakes
- Prepare the Cupcakes: Melt butter with the oil; whisk the dry ingredients together
- Beat the melted butter with the dry ingredients then mix in the egg, buttermilk, and vanilla; mix until smooth
- Bake the cupcakes about 25 minutes; cool completely
- Frost the cupcakes and enjoy!
Kitchen Tools I Use to Make This Recipe (affiliate links):
- Chef’s knife
- Cutting board
- Heatproof bowls
- Medium saucepan
- Stand mixer or hand mixer
- Muffin tins
- Measuring cup with spout
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, 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.
- 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
Rocky Road Cupcakes
- 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
- 6 tbsp unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp xanthan gum (only if using gluten-free flour blend that doesn't already include it)
- Pinch kosher 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 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 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.
- 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 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.
- 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 it springs 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.
- Mound the frosting on the cooled cupcakes and serve.
Adapted from a recipe by Grace Parisi
Amount Per Serving: Calories: 334Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 35mgSodium: 127mgCarbohydrates: 26gFiber: 4gSugar: 5gProtein: 6g
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This post was first shared in 2018. The article was updated in 2020.