OMG, Marshmallows! Chocolatey, Ooey Gooey Rocky Road Cupcakes

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Who doesn’t get giddy over marshmallows, especially mini ones??  They’re adorable and really, marshmallows bring back a lot of childhood (and even adult!) memories for a lot of people, including myself.  Memories of watching them float in a mug of warm hot chocolate, roasting them over a fire and letting the toasty, ooey gooeyness melt in your mouth, using them to make Rice Krispy square treats, playing Chubby Bunny with them (oh man are there ever hilarious memories of this!  haha!), and just plain popping the white pillowy squishies in your mouth.  Those are reasons why marshmallows kick serious ass and why they continue to tug on our heartstrings and our tastebuds. 

And they’re irresistible in these chocolatey Rocky Road cupcakes.  The white chocolate and marshmallows make the chocolate cake super moist and melty, mmmm.  My apologies for the lack of frosting again; family is weird and does not like it.  That however did not stop me from topping mine with chocolate chip and marshmallow goodies.  Enjoy! 😀

Ingredients (Makes 12 cupcakes)

  • 1 stick (8 tablespoons) butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup self-rising flour
  • 3 tablespoons cocoa powder
  • 3 tablespoons milk (*I used 1% milk)
  • 1 oz. white chocolate chips (or 2 tablespoons)
  • 1 cup mini marshmallows
  • 2 tablespoons slivered almonds or brazil nuts (*I didn’t use them in mine, but it’s up to you!)

Frosting to Decorate

  • 3 ⅟₂oz. bittersweet chocolate, chopped (approx. 100 grams)
  • 1/2 cup heavy cream
  • 3 tablespoons slivered almonds or brazil nuts
  • 1/4 cup white chocolate chips
  • mini marshmallows

Directions

  1. Preheat the oven to 350°F, then line cupcake/muffin pan with 12 paper liners.
  2. Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time.  Sift the flour and cocoa powder into the mixture and fold in.  Stir in the milk, followed by the white chocolate chips, marshmallows, and if using, nuts.
  3. Spoon the mixture into the cups and bake for about 18 minutes until risen and the tops spring back when lightly pressed.  Transfer to a wire rack to cool.
  4. For the frosting/topping: put the chocolate in a heatproof bowl.  Heat the cream in a saucepan until almost boiling, then pour over the chocolate and let stand for 5 minutes.  Stir until smooth and creamy, then let cool for about 30 minutes until thick and glossy.
  5. Spread the chocolate mixture over the cupcakes and sprinkles with nuts, chocolate chips, and marshmallows.

*****

Recipe from Cupcakes by Susannah Blake, 2007.  Photographs taken by me.

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