Rocky Road Cupcakes

The recipe Rocky Road Cupcakes can be made in approximately 45 minutes. For 37 cents per serving, you get a hor d'oeuvre that serves 18. One portion of this dish contains around 4g of protein, 13g of fat, and a total of 221 calories. This recipe from Cup Cake Project requires almonds, egg whites, cocoa powder, and milk. 452 people have tried and liked this recipe. This recipe is typical of American cuisine. With a spoonacular score of 29%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Rocky Road Cupcakes, Mile High Rocky Road Cupcakes, and Rocky Road Pudding.

Servings: 18

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 F.Whisk flour, baking powder, baking soda, and cocoa powder in a medium-sized bowl.Beat butter and sugar in a large bowl until light and fluffy.Beat in eggs, sour cream, vanilla, and milk until blended.Mix dry ingredients into wet ingredients until just combined.Fold in marshmallows, chocolate chips, and almonds.Fill cupcake liners 3/4 full.Bake for twenty-five minutes or until a toothpick comes out dry.Combine the egg whites and sugar in the mixing bowl of a stand mixer.Set mixing bowl on top of a pot of boiling water.Whisk until sugar has reached 110 F on a candy thermometer.Remove mixing bowl from the pot and place on mixer.Whisk for 10 minutes on medium speed using the whisk attachment.Whisk on high speed for another five minutes (you should see stiff glossy peaks).Whisk in cocoa powder until just integrated.Spoon onto cupcakes.Top each cupcake with an almond, marshmallow, and piece of chocolate.Toast the meringue and marshmallow using a culinary torch or placing under your oven broiler for just a quick second. Make sure to not walk away as these will toast fast.

 

Step by step:

1. Preheat oven to 350 F.

2. Whisk flour, baking powder, baking soda, and cocoa powder in a medium-sized bowl.Beat butter and sugar in a large bowl until light and fluffy.Beat in eggs, sour cream, vanilla, and milk until blended.

3. Mix dry ingredients into wet ingredients until just combined.Fold in marshmallows, chocolate chips, and almonds.Fill cupcake liners 3/4 full.

4. Bake for twenty-five minutes or until a toothpick comes out dry.

5. Combine the egg whites and sugar in the mixing bowl of a stand mixer.Set mixing bowl on top of a pot of boiling water.

6. Whisk until sugar has reached 110 F on a candy thermometer.

7. Remove mixing bowl from the pot and place on mixer.

8. Whisk for 10 minutes on medium speed using the whisk attachment.

9. Whisk on high speed for another five minutes (you should see stiff glossy peaks).

10. Whisk in cocoa powder until just integrated.Spoon onto cupcakes.Top each cupcake with an almond, marshmallow, and piece of chocolate.Toast the meringue and marshmallow using a culinary torch or placing under your oven broiler for just a quick second. Make sure to not walk away as these will toast fast.

Nutrition Information:

covered percent of daily need