Incredibly moist fudgy chocolate cupcakes, topped with irresistibly creamy chocolate buttercream, and all your favourite rocky road toppings. Marshmallow, chocolate chips, biscuit; all the best bits of Rocky Road in a delicious cupcake!
In the summer holidays while I was in my early secondary school years, my friend Rooby used to cycle around to visit regularly. We would spend our days watching appalling television, and drinking endless diet cokes. A terrible display of teenage sloth. From time to time, when we were feeling a little more adventurous, we would raid the larder and make slabs of Rocky Road from whatever we could find in there. Often my Mum would buy mixed bags of miniature chocolate bars, and these were absolutely perfect for our needs. We’d melt in Mars bars, throw in Malteasers, or crush up chocolate biscuits. Mini Toffee Crisps, or smashed up Crunchie bars, made delicious additions too. We’d eat it before it was completely set, not having the patience to wait that long. It was pure heaven.
I would like to say my tastes have refined since then, but frankly thats probably just not true. Rocky Road is still one of my favourite treats. Smooth creamy chocolate, the delicious crunch of biscuits, and the sugary sweet, pillow-soft marshmallow. Cut into little squares its irresistible and incredibly moreish. A good Rocky Road is just something I can’t say no to.
These cupcakes are without a doubt one of my favourite ever cupcake recipes. The chocolate fudge cupcakes are incredibly moist and rich.
The batter is made without butter, using oil, milk and boiling hot water to create the moisture. The hot water helps to activate the flavours in the cocoa powder too, giving an incredibly chocolatey flavour. The batter is very liquid and runny. This is the best way to get really fudgey, really delicious cupcakes; the runnier the batter, the richer and fudgier the cake. They’re dark and chocoalatey, but not overly sweet. The perfect balance to the sugary marshmallows.
They’re topped with an incredibly smooth, creamy, chocoaltey buttercream. All my favourite Rocky Road ingredients are sprinkled on top; white and milk chocolate chips, mini marshmallows, and crushed biscuits. With each bite you get an intense hit of chocolate, a crunch from the biscuits, and a vanilla sweetness from the mini marshmallows. I’ve only given rough quantities for the toppings. Its completely up to you how much you put on top. You could just use a sprinkle of each, or pile them up high with Rocky Road toppings. It really is completely up to you!
– The batter is very runny. The best way to fill your cupcake cases is to pour the batter into a jug, and use this to fill your cases. If you try and use a spoon you’ll end up with batter everywhere!
– I used shortbread biscuits to make my biscuit crumbs, but use any biscuit you like.
Don’t forget to tag me on Instagram with @scarletscorchdroppers, or tweet me @scorchdroppers, if you give them a go!
- ---- for the cupcakes
- 120g plain flour
- 260g caster sugar
- 65g cocoa powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 2 medium eggs
- 100ml milk
- 90ml oil (I used sunflower oil, but any other light, flavourless oil will be fine – not olive oil)
- 190ml boiling water
- ----- for the buttercream
- 300g butter, softened to room temperature
- 300g icing sugar, sifted
- 60g cocoa powder, sifted
- 1 teaspoon vanilla extract
- ---- for the rocky road topping
- handful mini marshmallows
- handful milk chocolate chips
- handful white chocolate chips
- approx. 2 shortbread biscuits, crushed into crumbs and small pieces.
- Preheat the oven to 180C / 160C fan / 350F. Line a 12 hole muffin tin with paper cupcake cases.
- In a large bowl, measure our your flour, caster sugar, cocoa powder, bicarbonate of soda and baking powder. Whisk together until combined.
- In a separate jug, whisk together the eggs, milk and oil. Pour into the dry ingredients and mix to combine.
- Pour in the boiling hot water, and carefully stir together until you have a smooth, very liquid, batter.
- Pour the batter into a jug, then carefully fill your prepared cupcake cases.
- Bake for 25 minutes in your preheated oven. Once done they will be risen and springy to the touch. Remove from the oven and cool completely on a wire rack.
- Once cool, make your buttercream. In a large bowl, put your butter, sifted icing sugar, sifted cocoa powder, and vanilla extract. Carefully beat together until you have a smooth and creamy buttercream. If you are using electric beaters, start with the beaters on a low speed to stop the icing sugar clouding out everywhere!
- Pipe onto your cooled cupcakes. Top with your chocolate chips, marshmallows, and biscuit.