If you ask me nowadays what my favorite ice cream flavor is, I would most likely answer Bailey’s Irish Cream, or anything with coffee, chocolate, and Bailey’s in it. There was a time, however, that I would just as readily have answered «Rocky Road!» This was 30 or so years ago, when, just like with many children, the combination of chocolate, nuts, and marshmallows was just simply unbeatable.
Well, I’m feeling kind of nostalgic lately… So I thought, why not try to recreate my old childhood favorite in cupcake form? 😋
Rocky Road mini-cupcakes
«Nude» velvet cupcakes (that is, red velvet sans the red food color) with chocolate cream cheese frosting, topped with marshmallows, chopped nuts and chocolate chips.
«Nude» velvet cupcakes
(Adapted from Annie’s Eats)
Makes 36 mini-cupcakes
150 g cake flour (alternatively: 125 g all-purpose flour + 25 g corn starch)
170 g granulated sugar
1/2 tsp baking soda
1 tbsp unsweetened cocoa powder (not Dutch-processed)
1/2 tsp salt
180 ml vegetable oil
120 ml buttermilk (alternatively: 1/2 tbsp lemon juice or vinegar + enough milk to make 120 ml; or 60 ml sour cream + 60 ml water)
1/2 tsp vanilla extract
1/2 tsp distilled white vinegar
36 pcs mini-marshmallows
- Pre-heat oven to 180°C and and line your cupcake pans with paper cupcake liners. Place one marshmallow in each cupcake liner.
- Combine all the dry ingredients in a medium bowl; whisk to blend thoroughly. Set aside.
- In the bowl of an electric mixer, combine all the wet ingredients. Beat at medium speed until thoroughly blended.
- Turn the speed to «low» and gradually add the combined dry ingredients. Beat until just blended between additions, and scrape down the sides whenever necessary.
- When all the dry ingredients have been incorporated into the batter, return the mixer speed to «medium» and beat until the batter becomes smooth.
- Fill each prepared cupcake liner 2/3-3/4 full with the batter. (NOTE: the marshmallows might float when the batter is poured into the liners—this is okay.) Bake in the pre-heated oven for 10-12 minutes, or until a toothpick inserted near the center comes out clean.
- Cool for 5-10 minutes in the pans before removing onto wire racks to cool completely.
Chocolate cream cheese frosting
(Adapted from Natasha’s kitchen)
113 g cream cheese, chilled
56 g unsalted butter, at room temperature
175 g powdered (confectioner’s) sugar
1/2 tbsp vanilla sugar
30 g unsweetened cocoa powder (Dutch-processed can be used here)
1/8 tsp salt
- Combine all the dry ingredients in a bowl. Sift together to ensure no lumps. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat together the cream cheese and butter at medium/high speed until creamy, scraping down the sides when necessary.
- Reduce the mixer speed to «low» and gradually add the dry ingredients, ensuring they are just incorporated in between additions and scraping down the sides whenever necessary.
- Return the speed to «medium/high» and continue beating until smooth and creamy (about 1 minute).
- Spoon the frosting into a piping bag fitted with your favorite nozzle (I used a Wilton #21 here)
- Frost each (completely cooled) cupcake with the prepared buttercream frosting.
- Top with quartered mini marshmallows, chopped toasted nuts (traditionally, this would be peanuts, but I used toasted almonds instead) and chocolate chips.