Rockyroad Cupcakes

Posted by Jennifer Porter on

My friend Paul is an amazing baker and he shared this recipe for rocky road cupcakes.These cupcakes are a great way to get kids helping decorate and get creative. And the use of chocolate, marshmallows and jubes definitely keeps their interest up. These cupcakes won’t rise as much due to the weight of added nuts etc but it produces a lovely dense, moist cupcake.

Note: The use of golden or unrefined castor sugar adds slight caramel flavour to the cupcakes. If you don’t have any use 75g of white castor sugar with 25g soft brown sugar (or muscavado sugar).

Set oven 180 degrees C



· 125 g of butter (room temp)
· 50g castor sugar white
· 50g castor sugar ‘golden’ (unrefined castor sugar)
· 2 eggs (room temp)
· 120g self raising flour
· 3 tablespoons cocoa
· 3 tablespoons of milk (preferably full fat)
· 30g white chochoate chips
· 50 g mini marshmellows
· 25g of flaked almonds (can substitute with any nut)


· 100g dark chocolate (cut into small pieces)
· 100ml full fate or double cream
· 25g of flaked almonds (can substitute with any nut)
· 25g white chocolate chips
· Additional marshmallows
· Small fruit jubes (or similar)

Beat the butter and sugar until pale and fluffy.
Add eggs one at a time. Beating well after each.
Sift the flour and cocoa into the mixture then fold to incorporate.
Stir in milk until mixture is just combined. Do not over mix.
Fold in the marshmallows, nuts and chocolate chips.
Spoon mixture into cases and place in oven.

Cook for approx. 18 mins. The cakes should bounce back when lightly pressed.
Place on wire rack for cooling. While cooling, make the icing.

Making the icing.

Put the dark chocolate in a heatproof bowl
Heat the cream in a saucepan until almost boiling
Quickly pour the cream over the chocolate and leave it for 5 mins to allow chocolate to melt.
Stir the mixture until smooth then let it stand to cool and become thick (about 30 mins).
Ice the cupcakes and decorate.
job done

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