Ingredients with Measurements:
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup mini marshmallows
- 1/2 cup chopped walnuts
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth and well combined.
6. Fold in the mini marshmallows, chopped walnuts, and chocolate chips.
7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Total time: 38-40 minutes
Temperature:
350°F (180°C)
Serving size:
This recipe makes 12 cupcakes.
Nutritional information:
Calories per serving: 310
Fat: 16g
Saturated Fat: 8g
Cholesterol: 55mg
Sodium: 190mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 26g
Protein: 4g
Substitutions for ingredients:
- Whole milk can be substituted with any other type of milk.
- Walnuts can be substituted with pecans or almonds.
- Semisweet chocolate chips can be substituted with milk chocolate chips or dark chocolate chips.
Variations:
- Add 1/2 cup shredded coconut to the batter for a tropical twist.
- Use white chocolate chips instead of semisweet chocolate chips for a sweeter taste.
- Top the cupcakes with a dollop of whipped cream and a cherry for a classic rocky road sundae flavor.
Tips and tricks:
- Be sure to let the cupcakes cool completely before frosting them.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
- To make the cupcakes extra moist, add an extra 1/4 cup of milk to the batter.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cupcakes on a platter and dust them with powdered sugar for a simple presentation.
Garnishes:
Top the cupcakes with mini marshmallows, chopped walnuts, and chocolate chips for a fun and festive garnish.
Pairings:
Serve the cupcakes with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
These cupcakes are perfect on their own, but they can also be served with fresh fruit or a side of whipped cream.
Troubleshooting advice:
- If the cupcakes are dry, try adding an extra 1/4 cup of milk to the batter.
- If the cupcakes are too dense, try sifting the dry ingredients before adding them to the wet ingredients.
- If the cupcakes are sticking to the liners, try spraying the liners with cooking spray before adding the batter.
Food safety advice:
Be sure to wash your hands and all surfaces and utensils thoroughly before preparing and cooking the cupcakes. Store the cupcakes in an airtight container at room temperature for up to 3 days.
Food history:
Rocky road is a classic American ice cream flavor that was first created in the late 1920s. The flavor was inspired by the rocky road that workers had to travel to get to the construction site of the Hoover Dam. The combination of chocolate, marshmallows, and nuts became a popular flavor in ice cream, candy, and baked goods.
Flavor profiles:
These cupcakes have a rich chocolate flavor with a sweet and nutty crunch from the marshmallows, walnuts, and chocolate chips.
Serving suggestions:
Serve these cupcakes as a dessert at a party or as a sweet treat for an afternoon snack.
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Taste: Rich, Chocolatey, Sweet, Nutty, Creamy