I served up my Chocolate Doughnut Cupcakes on Tuesday and now these rocky road cupcakes – both in aid of RSPCA cupcake day (aka the most delicious way to raise money for animals in need). So what are they?
- A moist and fluffy chocolate cupcake – my absolute fave recipe.
- A whipped vanilla buttercream frosting.
- A silky smooth chocolate ganache centre.
- Toppings of classic rocky road ingredients – chocolate, nuts, jellies and marshmallows.
Perfect for chocolate lovers, these rocky road cupcakes are fun to make and a joy to eat.
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How to make them
This is my absolute favourite chocolate cupcake recipe. I’ve used it many times since my original recipe (chocolate fudge cupcakes) and each time it works out perfectly. They are tender, moist and fluffy and full of chocolate flavour. The perfect chocolate cupcake.
You may have noticed I like to whip buttercream and that’s because it creates this super creamy, billowy, soft buttercream which is seriously amaaaaazing, you guys. It takes a little extra time but, please do it because the end result is so fluffy and pipes beautifully. (Unless of course it’s a cold day. Grrr. But easy fixed. Just add some milk to loosen it up a little). Nom, nom, nom.
These cupcakes are filled with a luxurious dark chocolate ganache and then topped with marshmallows, peanuts, more chocolate and cherry jellies (that I made from scratch – I’ll post that recipe in the very near future).
Yield and storage
This recipe make 12 rocky road cupcakes.
Store your cupcakes in an airtight container for 3-4 days in the fridge. Bring the cupcakes to room temperature before serving.
More recipes you’ll love
- Easy Rocky Road
- Biscoff Rocky Road
- Salted Caramel Chocolate Cupcakes
- Chocolate Cookies and Cream Cupcakes
Did you try this rocky road cupcake recipe?
Leaving a rating and comment below the recipe is so helpful!
Rocky Road Cupcakes
For the cupcakes:
- 130 g plain (all-purp) flour (1 cup / 4.6oz)
- 40 g dutch processed cocoa powder (½ cup / 1.4oz)
- ½ teaspoon baking powder
- ½ teaspoon baking soda (bicarb)
- ¼ teaspoon salt
- ½ cup unsalted butter, melted (113g / 1 stick)
- ½ cup caster (superfine) sugar (100g / 3.5oz)
- ½ cup dark brown sugar, packed (100g / 3.5oz)
- 2 large eggs, room temp
- 2 teaspoon vanilla extract
- ¾ cup buttermilk
For the Buttercream
- 375 g unsalted butter, softened (13.2oz)
- 3 cups icing (powdered / confectioners) sugar (390g / 13.8oz)
- 1 teaspoon pure vanilla extract
- ½ teaspoon table salt
- ¼ cup thickened cream (heavy cream) (notes)
For the ganache
- ⅓ cup 80ml cream
- 120 g dark (70%) chocolate, chopped (4.2oz)
- Mini marshmallows
- Soft jellies or jubes
- Melted chocolate and chocolate shavings
For best results, always weigh ingredients where a weight is provided
- For the cupcakes: Preheat your oven to 180C (160C fan forced / 350F and line your muffin pans with paper cupcake liners.
- In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine
- In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
- Add ⅓ of the flour mixture to the butter and sugar mixture. Stir through gently until just combined. Now add half of the buttermilk, Mix gently on low again. Continue until all the flour and buttermilk is combined. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
- Fill the cupcake cases only to about half full. Bake in the oven for around 18 minutes, turning the pan around in the oven half way through to make sure they bake evenly. When a toothpick inserted comes out with just a crumb or two, they are done.
- Cool in the tin for 5 minutes before turning out onto a cooling rack.
- Cut a teaspoon sized hole in the top of each cupcake
- For the ganache:Heat the cream over low heat until it starts to steam then pour over the chocolate in a heatproof bowl. Allow to sit for a few minutes before stirring to a smooth ganache. If the chocolate doesn’t melt completely, just place the ganache in the microwave for 10 seconds and stir again. It should then be perfect.
- Fill the holes in the cupcakes with ganache.
- For the buttercream:In a stand mixer with a paddle attachment, beat the butter for 8 minutes (yes, that long. We’re going for whipped butter here). Scrape down the sides half way through then continue beating until it’s soft and lightened in colour.
- With the mixer on low, add the sugar 1 spoon at a time until combined. Scrape down the sides of the bowl. Add the salt, vanilla and cream and beat for 5 minutes at medium speed until it looks light and thick and whipped.
- Top the cupcakes and serve.
- Once the cupcakes have cooled, pipe on your buttercream.
- Top with all the toppings and serve
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- These cupcakes freeze well, so go ahead and place the ones you don’t need in the freezer for another time. Make sure to wrap them well to keep the air (and hence frost) out. Wrap in one big bundle with a small piece of baking paper on top of each one, in aluminium foil. Then wrap the whole lot well in plastic wrap or in a well sealed, air free, snap-lock bag.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop). MORE CUPCAKE RECIPES!
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