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Rocky road cupcakes

Haul the kids into the kitchen to help you whip up these treats. Trust us, they’ll thank you. Who could say no to a combo of cake, chocolate, marshmallows and shortbread? Rocky road cupcakes are here!


For the cupcakes
170g butter, at room temperature
1½ cups caster sugar
2 eggs
1¼ cups milk
2 tsp vanilla essence
2½ cups self-raising flour, sifted
¼ tsp salt
For the rocky road topping
400g white chocolate, chopped
10 shortbread biscuits, chopped
10 marshmallows, cut into small pieces

For the cupcakes
1. Preheat oven to 180°C.
2. Beat the butter, by hand or using an electric mixer, until fluffy. Add in the caster sugar and beat until combined.
3. Add the eggs, one at a time, and beat well. Then add the milk and vanilla essence and stir to combine. Add the flour and salt and beat until smooth.
4. Line a muffin tin with paper cases and divide the batter between them. Bake for 20 minutes.
5. Cool the cupcakes on a rack before adding the topping.
For the rocky road topping
1. Place the chocolate in a glass bowl. Microwave on medium for 30 seconds, then stir. Repeat until it is melted.
2. Add the biscuits and marshmallows and stir lightly.
3. Carefully spoon the topping on to each cooled cupcake. Allow to set.

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