I'm still here!
Shocking, I know. Sorry for the silence. It's been a crazy busy month. I have made approximately 40 dozen cupcakes this month. Plus both of my boys had soccer practice and games and by the time the dust settled, I was EXHAUSTED!
But, I'm back. And I have some fabulous cupcakes to share with you today. I promise to not ALWAYS post cupcakes but...it's kind of my thang.
I was asked a few weeks ago to make rocky road cupcakes for the husband of a wonderful teacher at my younger son's preschool. I did but then she went on vacation for a week so I just today got feedback from her. Her husband LOVED them! So, know I feel good about sharing them with you all.
See that oozing marshmallow? YUM!
You can follow along below or download the recipe from scribd here.
Rocky Road Cupcakes
Pre-heat oven to 350°
1 box chocolate cake mix (I prefer Pillsbury)
3 eggs
½ cup butter, melted
1 cup water
3 tbs dutch-process cocoa powder
marshmallow fluff
sliced almonds
mini marshmallows
On low for one minute, beat cake mix, eggs, butter, water and cocoa powder. Increase speed to med-high and beat for one more minute or until batter is smooth. Do not overmix. Scoop into lined cupcake pan filling cups 2/3 full. Bake for 22-24 minutes. Cool in pan for 5 minutes before moving to cooking rack.
Using a cupcake corer or small paring knife, cut a hole in the center of the cupcakes. Fill with marshmallow fluff and top with almonds.
Top cupcakes with chocolate buttercream, mini marshmallows, and more sliced almonds.
Chocolate Buttercream
1 CUP BUTTER, SOFTENED
4 CUPS POWDERED SUGAR
1 CUP DUTCH PROCESS COCOA
½- ¾ CUP HEAVY CREAM
Beat butter in a large bowl. Add powdered sugar and cocoa. Beat until mixed, adding cream in small amounts until buttercream is the right texture. I really go by feel on this.
These are very full cupcakes. You might need a fork and a plate. Or, you could just scarf it down as fast as possible and lick your fingers when you're done. That's what I'd do. Save yourself the trouble of washing an extra dish.
