Rocky Road Cupcakes
Ingredients:
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200g Plain Flour
40g Cocoa Powder
280g Caster Sugar
3tsp Baking Powder
80g Unsalted butter
100ml Milk
½ tsp Vanilla Essence
2 Eggs
100g Dark Chocolate Chunks
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Butter Icing:
500g Icing Sugar
125g Unsalted Butter
70g Cocoa Powder
60ml Milk
Mini Marshmallows
2 Digestive Biscuits
50g Dark chocolate
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Method:
Makes 12
Line a muffin tray with 12 muffin cases and preheat the oven at 180 degrees.
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Start by creaming together the sugar and butter until a smooth mixture is formed. Once creamed together, add in the two eggs and mix thoroughly.
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Next sift in the flour and cocoa powder until all the ingredients are combined together.
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Now you can add in the baking powder, vanilla essence and dark chocolate chunks.
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After you’ve mixed all the ingredients together, spoon the cake mixture into the previously prepared muffin try. Fill the cases ¾ full, to allow room for the cakes to rise.
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Place the cakes in the oven at 180 degrees for 20 minutes.
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After 20 minutes remove the cakes from the oven and place on a wire rack to cool.
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Whilst the cakes are cooling, you can prepare the chocolate butter icing.
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Sift the icing sugar and cocoa powder into a bowl and then add in the butter and milk. Mix the ingredients together to form a smooth butter icing ready to be piped.
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If you want to fill the cakes with Nutella, now is the time! Cut out a circular hole in the top of the cakes to remove the centre of them.
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Using a teaspoon, spoon the Nutella into the centre of cakes and then place the sponge layer back on top.
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Once you have filled all the cakes, using a piping bag, pipe the butter icing on to the cakes.
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Sprinkle the top of the cakes with the mini marshmallows and broken digestive biscuit pieces.
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After you’ve iced all the cakes, melt the dark chocolate in a bowl over boiling water and then drizzle the chocolate on top of the cakes using a spoon, to finish them off.
Enjoy your chocolate filled rocky road cakes!
