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We were all in the mood for something sweet, chocolate-y and very tasty last weekend so here was invented the chocolatey-est and yummy-est (both official verdicts) of our cupcake recipes yet.
We’ve called them rocky road because of the toppings but they could also be named yummy yummy chocolate or “can I have another” cupcakes! They lasted just long enough for me to take some photos and then the piranhas set in!
The last cupcakes I made were the tasty Summer Fruit Cupcakes but since these don’t have icing we decided to go all out this time and so the double cream frosting was born. I have included both recipes in this post so if you are only after the double cream frosting scroll to the bottom 🙂
Let’s start with the cupcakes:
Rocky Road Cupcakes
Ingredients
150g Caster Sugar
150g Butter
160g Self-Raising Flour
50g Cocoa Powder
1 Egg
2 Tsps Milk
1 Tsp Vanilla Extract
To Top:
Mini Marshmallows
A Small chocolate bar
Method
Pre heat the oven to 180 degrees
Beat together the butter and sugar and milk and beat together until creamy
Add the egg, vanilla essence and beat in
Sift the cocoa powder and flour into the mixture
*make sure you mix it all in thoroughly – no sneaky bits of butter or flour should be in the mixture or they go “funny”*
Case a 12 hole cupcake tray (this was the first test for my new one from Christmas (thanks mum)
Put around one and a half tablespoons of mixture in each one and pop in the oven for 15 – 20 minutes
*To check if they are done – lightly press the top of the cake, if they spring back they are ready*
Remove from the oven and transfer to a wire rack for cooling
Whilst the cakes are cooling you can whip up the frosting!
Double Cream Frosting
This time around I had some leftover chocolate from making my No Bake Chunky Chocolate Treat Bars so I thought I would put it in the icing, and to keep it creamy (literally) I added some double cream that I had left in the fridge! (and I have to say it really made a difference!)
Ingredients
100g Butter
200g Icing Sugar (also known as confectioners sugar)
100g Milk Chocolate
5 TBSP Double Cream
Method
Beat together the icing sugar and butter
Add in a TBSP of double cream at a time as you are beating (you can use it to loosen the mixture)
Melt the chocolate (you can do this using a double boiler or by short bursts in the microwave)
Stir in any leftover cream and the melted chocolate into the butter and sugar and you will be left with a creamy but firm icing that is perfect for piping!
Pipe the icing on to the cakes and top with the marshmallows
Break up the chocolate bar into little pieces and pop them on top for a real ROCKY ROAD
EAT (some would say the most important part of this process!
If you are having trouble with the measurements, why not use my UK to US Cooking Conversions – They come with a free printable to make things easier
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