Rocky road cupcakes
These peanut, caramel and marshmallow topped cupcakes are a bit of rocky road heaven. Here, we bring you 3 ways to make them.
I have the distinct pleasure of writing a recipe column for an international women’s magazine, and the goal is to share a recipe that can be prepared in 30 minutes or less. I originally presented this recipe in cake format, but was having so much fun with it that I decided to try it in single-serving form.
If you work fast and use the shortcuts, you can probably pull this together in 30 minutes. Use a cake mix instead of baking from scratch, and pick up a bottle of fudge sauce in place of making your own. The results will still be delicious, and no one will be the wiser.
Whether you take the shortcuts or go all the way and make the cake and fudge from scratch, you’ll have a lot of fun, and end up with a great-looking bunch of party cupcakes.
- 1 3/4 cup whole wheat pastry flour
- 1 1/2 cup sugar
- 3/4 cup cocoa
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup oil
- 1/2 cup water
- 1/2 cup coconut or almond milk
- 2 teaspoons vanilla
- 2 eggs
- 1 cup boiling water
- 1 7-ounce bag mini marshmallows
- 1 bottle caramel sauce
- 9 ounces chocolate chips
- 3/4 cup coconut or almond milk
- 1 cup chopped salted peanuts
Preheat oven to 350° F. Line cupcake pans with liners.
Mix all dry ingredients. Add remaining ingredients and beat well.
Fill cupcake liners 2/3 full. Bake 18-20 minutes, or until tops are set.
Remove from oven, or just pull out rack and press 4-5 mini marshmallows into each cupcake. Turn off oven. Place cupcakes back into hot oven for five minutes, or until marshmallows have puffed up.
Remove pans from oven and cool completely.
To make chocolate fudge sauce, heat almond milk until it steams, and then remove from heat. Mix in chocolate chips and stir until smooth.
Drizzle caramel sauce over marshmallows, and then pour fudge sauce over it. Immediately sprinkle chopped nuts over the cake. Allow to set, slice and serve!
Extra fudge sauce can be stored in the refrigerator for several weeks. Reheat slightly in the microwave to soften before using.