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Recipe

Rocky road cupcakes

Jun 29, 2012 2:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Makes 12 Item
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Ingredients

Topping
  • 150克黑巧克力切碎
  • 1/4 cup cream
  • 18 marshmallows, halved
  • 1/3 cup shredded coconut, toasted
  • 1/4 cup peanuts, chopped
  • 1/4 cup glace cherries, chopped
Rocky road cupcakes
  • 125 gram butter, chopped, at room temperature
  • 2/3 cup brown sugar
  • 2 eggs
  • 3/4 cup self-raising flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/3 cup milk
  • 3/4 cup desiccated coconut

Method

Rocky road cupcakes
  • 1
    Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
  • 2
    In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
  • 3
    Sift flour, cocoa and baking powder together. Lightly fold into creamed mixture alternately with milk, beginning and ending with flour.
  • 4
    Fold in desiccated coconut. Spoon mixture into cases until 2/3 full.
  • 5
    Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
  • 6
    To make topping, combine chocolate and cream in a saucepan. Heat on low, stirring constantly, until melted and smooth. Set aside for 10 minutes until thickened slightly.
  • 7
    Spread icing over cooled cakes. Top with marshmallows. Sprinkle with shredded coconut, peanuts and cherries.

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