My perfect Chocolate Cupcake, filled with a dark chocolate ganache and topped with Whipped Vanilla Buttercream, marshmallows, peanuts and jellies.
Two cupcakes in one week! Is it Christmas?
Haha, no but here in Australia, Monday this week was RSPCA Cupcake Day (aka the most delicious way to raise money for animals in need). Me, being a huge animal lover AND a huge cupcake lover, it may as well be Christmas 🙂 I made two cupcakes this year for our work morning tea and these Loaded Rocky Road Cupcakes are the second instalment.
You may have seen my first instalment of Chocolate Doughnut Cupcakes on Tuesday. If not, please check them out. They are so, so good ‘cause, well
- Whipped Milk Chocolate Buttercream Frosting
- Super cute little doughnut cookies
And chapter 2 in the RSPCA cupcake chronicles for 2017 are these decadant Loaded Rocky Road Cupcakes. Also, so, so good ‘cause, well
- Rocky Road
- Whipped Vanilla Buttercream Frosting
- Oh and did I mention a chocolate ganache centre?
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.
This is my absolute favourite Chocolate Cupcake recipe. I’ve used it many times since my original recipe (Double Chocolate Cupcakes) and each time it works out perfectly. They are tender, moist and fluffy and full of chocolate flavour. The perfect chocolate cupcake.
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).
The morning tea at my day job went well. Very well indeed and boy, did we eat. I made the Chocolate Dougnut Cupcakes, these Loaded Rocky Road Cupcakes and some Lemon Meringue Cupcakes. I’m still to perfect the Lemon cupcakes the way I’d like but once I do, y’all will be first to know. Or maybe the second or third or fourth – you know, after hubby and family and probably work again. But you will know, you have my word. 🙂
In addition, I sent a batch of all the cupcakes to hubbys work as well and they all sold out quickly. I’ve had requests for the recipe that same day so you know that has to be a good sign. Here you go, free work colleage approved cupcake recipe. Don’t forget to check out Chocolate Doughnut ones too and I’ll add a link here as soon as the Lemon Meringue Cupcakes are posted.
Loaded Rocky Road Cupcakes
For the cupcakes:
- 1 cup (130g) plain (all-purp) flour
- 1/2 cup (40g) cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda (bicarb)
- 1/4 teaspoon salt
- 1/2 cup (113g / 1 stick) unsalted butter, melted
- 1/2 cup (100g / 3.5oz) caster (superfine) sugar
- 1/2 cup (100g / 3.5oz) dark brown sugar, packed
- 2 large eggs, room temp
- 2 teaspoon vanilla extract
- 3/4 cup buttermilk
For the Buttercream
- 375 g unsalted butter, softened
- 3 cups icing (powdered / confectioners) sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 tablespoons thickened cream (notes)
For the ganache
- 1/3 cup 80ml cream
- 120 g dark (70%) chocolate, chopped
- Mini marshmallows
- Soft jellies or jubes
- Melted chocolate and chocolate shavings
- For the cupcakes: Preheat your oven to 180C (350F) and line your cupcake tins with paper cases.
- 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 1/3 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
- 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).
- I used my own jellies to top these cupcakes - get the recipe for Black Cherry Jubes here
- TOOLS USED IN THIS RECIPE
- I love these silicone muffin trays for the shape these give my cupcakes and because they're so flexible.
- A medium ice cream scoop is perfect for portioning the cupcake batter
- A handheld beater or stand mixer will make mixing easier.
- A silicone spatula makes sure nothing gets left behind
- A cupcake corer makes cutting the hole in the centre ridiculously easy
LOOKING FOR MORE CUPCAKES? CLICK HERE
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