The perfect accompaniment with these cupcakes is a drink of hot chocolate topped with lots of squirty cream and overloaded with marshmallows.
The topping on these cupcakes may look a bit skinny but it's early into February and we're still trying to eat less. On second thoughts, I think that may be stretching the truth.
For rocky road overload just add more pecans, marshmallows or other toppings of your choice such as chopped digestive biscuits, glace cherries, pistachios, chopped Maltezers, and more melted chocolate. What's your perfect Rocky Road topping?
Top Tip: The cupcakes will take in moisture if they are stored in a tin overnight and they can be decorated the next day. If the cupcake cases come away from the cakes I always remove them and decorate as above. Foil cases are the most reliable answer to this problem but they're a bit pricier.
Makes: 12
115g softened butter
115g caster sugar
85g self raising flour
4 tbsp cocoa powder
2 large eggs
100g plain chocolate chips
Decoration
24 pecan nuts
24 mini marshmallows
200g plain chocolate
You will need: 12 hole muffin tin, 12 muffin cases
1. Preheat the oven to 180ºC.
2. Place the butter and sugar in a bowl and beat until light and fluffy. Beat the eggs and add gradually, add a tablespoon of flour with the last of the egg to prevent curdling.
3. Sift the flour and cocoa powder and fold into the cake batter.
4. Fill the cupcake cases with the batter (using an ice cream scoop makes this easier).
5. Bake for 20 minutes or until cooked.
6. Leave the cakes in the tin for a few minutes and then place the cakes onto a cooling rack.
7. Melt the chocolate in a bowl over a pan of gently simmering water. Spoon most of the chocolate over the cupcakes. Top with pecans and marshmallows. Decorate with drizzled melted chocolate.
More chocolate recipes:
Ferrero Rocher Cupcakes
Nigella's Chocolate Banana Muffins
Chocolate and Beetroot Cake