Cupcakes make me happy- that is a fact. They look so appetising, topped with a healthy dose of buttercream they really are my idea of baked heaven. You can get so many different varieties and people are so creative with flavours that they are an ideal bake to experiment with as well!
This recipe for Rocky Road Cupcakes is deliciously indulgent and will appeal to anyone who loves chocolate and of course adores cupcakes ❤️ A light chocolate sponge, a creamy Nutella buttercream and then a sprinkling of marshmallows, walnuts and more chocolate – yes, MORE chocolate 😊
175g unsalted butter
40g cocoa powder
135g self raising flour
1tsp baking powder
3 medium eggs
3 tbsp milk
For the topping –
150g butter, softened
300g icing sugar
Large handful of mini marshmallows
Large handful of walnut pieces
50g milk chocolate
Preheat the oven to 180C and line a cupcake tray with cases. The recipe will make 12 cupcakes.
1 – Cream the butter and sugar together until pale and fluffy. Add in the eggs, milk, baking powder and cocoa and mix well.
2 – Fold in the flour until the ingredients are just combined. Spoon into cases, about 3/4 full. Bake for 12-15 minutes or until when pressed they spring back up!
3 – Allow the cupcakes to fully cool. To make the buttercream, cream the butter and icing sugar together until creamy. Add in the milk and cream again until smooth. Slightly warm the Nutella and then add into the buttercream, mix until fully combined.
4 – Fill a piping bag with the buttercream and pipe onto cooled cupcakes. Place marshmallows and walnuts into the icing so they’re just popping out. Melt the chocolate and then drizzle over the cupcakes! Enjoy!