Rocky Road Cupcakes

Yes, I know, 2 recipes in a row on a crafting blog (well it was meant to be one) but it’s turned into a bit of a meander into the road less travelled in my little world…..

So, back to cupcakes. It’s been cupcake central here this week as my son turned 6… somehow you’d think that he’d magically act older, fewer whinges… something. But no, he’s been 6 for……… almost 40 hours now, and no change from oh, say, 53 hours ago.

It’s practically become tradition at his school for the birthday boy or girl to bring some sort of baked treat, 99% of which are cupcakes, to celebrate their birthday… and this is the recipe I made to go in. It has all the things you’d expect in a birthday cupcake – big, chocolatey and decorated. (I tripled the cupcake recipe and doubled the icing recipe).

Rocky Road Cupcakes
Rocky Road Cupcakes

Rocky Road Cupcakes

3 large eggs
175g butter
175g sugar
175g flour
3 tbsp cocoa powder
1.5 tsp baking powder
50g chopped walnuts (optional)
50g chocolate chips (optional)

Preheat your oven to 160’C. Line a muffin pan with cupcake cases.

Cream the butter and sugar together until light and fluffy, then add the eggs one at a time.
Mix the dry ingredients together, then stir into the butter/sugar/egg mixture.
Use an icecream scoop, divide the cake batter into the cases, it should fill 12, depending on their size.
Bake for 20-25 minutes or until the cakes spring back when slightly pressed in the middle.

Cool, then ice with:

Fudgey Chocolate Icing

60g semi-sweet/plain chocolate
115g butter
90ml milk
500g icing sugar
pinch salt
2 tbsp cocoa powder

Melt the chocolate, butter and milk together and bring to a boil. Boil for 1 minute. Mix the dry ingredients together in a large bowl, then using an electric mixer, pour the chocolate mix into the dry. Beat until smooth and thick. It will skin up as soon as you stop mixing it, so if you want to add decorations, then add them as you ice the cupcakes.

I used a piping bag to ice the cupcakes, but you can use a small spatula or dinner knife.

Toppings:

Mini-marshmallows
chocolate chips
glace cherries, cut in half
broken up digestive biscuits/graham crackers

I added them as I iced the cupcakes to make sure they stayed pushed into the icing.

Ready to go...
Ready to go…
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