Unusually for me I was extremely dithery in what to bake this week; normally I know what I want to bake as soon as I’ve posted the previous week’s bake on my blog! I was eventually drawn to this recipe as it contains just about everything – I might as well call them “kitchen sink cupcakes”!
I’ve never had rocky road before although I’ve been aware of it. Reading about it online it seems that you can pick or choose what you want to include – biscuits, dried fruit, coconut, brownies...I even saw popcorn mentioned, but the vital components are marshmallow, chocolate and nuts. So I’ve obeyed the rules but added chopped honeycomb pieces (like you’d get in a Crunchie, not actual honeycomb!) simply because I’ve tidied my baking cupboard and been reunited with them!
These turned out to be substantial cupcakes in size, look and the amount of stomach space they occupy. Or in other words: win, win, win!
The cake is squidgy – almost a halfway between sponge and brownie; the frosting is thick and fudgy. They are a perfect combination. You can see how squidgy the sponge is in this photo, taken when the cakes were fresh from the oven:
For the cupcake sponge:
140g unsalted butter, at room temperature
140g caster sugar
1 teaspoon vanilla extract
150g self raising flour
55g cocoa powder
50g milk chocolate chips
30g mini marshmallows – or diced larger marshmallows
For the topping (this topping is very rich and therefore I recommend piping on a little less than you would a normal cupcake. If you want the normal amount of buttercream, double the quantities as this is quite a mean recipe!):
50g plain chocolate, broken into squares (I actually used ½ dark, ½ milk chocolate)
2 tablespoons water
25g unsalted butter
175g icing sugar
85g mini marshmallows
40g nuts, roughly chopped – I used almonds
50g honeycomb pieces
Optional: 55g milk chocolate ,melted
Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
Line a cupcake pan with paper cases.
Beat together the butter and sugar until light and fluffy. Don’t skimp on this stage as this is what makes the sponge light and airy.
Beat in the vanilla extract
Beat in the eggs, using a little of the flour if it looks like it might curdle.
Gently fold in the flour and cocoa powder.
When the mixture is smooth and well combined, stir in the chocolate chips and mini marshmallows
Spoon the batter into the paper cases.
Bake for 15-20 minutes or until a skewer inserted into the cupcakes comes out clean. Mine took 18 minutes.
Remove from the tin as soon as possible and leave to cool on a wire rack – removing from the tin is important as the heat of the tin will mean that the cupcakes continue to cook.
Now make the topping: place the chocolate, water and butter in a heatproof bowl and place over a saucepan of simmering water.
Stir until melted and smooth.
With the bowl still over the water stir in the icing sugar and beat until smooth and thick. At this point you can remove from the heat and whip further off the heat.
It takes a lot of beating – firstly, until it is cool and secondly, until it’s thick enough to pipe. I mixed it until cool, then popped it in the fridge for 30 minutes before giving it a final whip up.
Pipe the frosting over the cupcakes then decorate with whichever components of a rocky road you have chosen to use.
Optional: Melt the chocolate and drizzle over the top.
Bask in the glory of the wonderful thing you have created.