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Chocolate Rocky Road Cupcakes with chocolate buttercream packed full of rocky road goodness!

Rocky Road is glorious, and my weakness. The other week I posted the recipe for my Cornflake & Malteser Rocky Road and it was a definite success with so many people making it! (Thank you!) I thought that it was about time I posted my recipe for Rocky Road Cupcakes.

So many of you have asked if I had a recipe, and I wanted to make them for a party so it seemed appropriate! These little cupcakes look like a party in cake form so you can’t really go wrong – and they are just so delicious! 

The cupcake sponge is chocolate and stuffed with chocolate chips, glacé cherries and biscuit bits for a delightful twist on a normal chocolate sponge – and to fit better with the rocky road theme of course!!

I always use the base recipe of three eggs, usually medium, with 150 unsalted butter or baking spread, 125g self raising flour, 25g cocoa powder and 150g of light brown sugar now for my chocolate cupcake mixture and it works so well! 

If you are using different sized eggs, its best to weigh the eggs in their shell (for example, the weight may be 171g) and then you match the other ingredients up. Sometimes it is a bit hit and miss with the amount of flour and cocoa powder, but for example I would use 135g self raising flour, and 36g cocoa powder in this case. 

I decided to use the glacé cherries slightly chopped, chocolate chips and biscuits inside the cupcake mixture as I didn’t want it to be a plain and boring cupcake. I didn’t use mini marshmallows in the cupcakes however as they can dissolve and go a bit weird sometimes!

The buttercream frosting is a chocolate american style buttercream frosting – my heaven. It’s a simple mixture of unsalted block butter (never using a baking spread for buttercream, it is way too soft!), with icing sugar and cocoa powder.

I usually beat my room temperature unsalted butter for a few minutes on its own to make sure it is really smooth and workable, and then I add in the icing sugar and cocoa powder! Sometimes, this sort of buttercream needs a little boiling water added to smooth it out, but thats not a problem! It creates a wonderful smooth texture.

I decorate my Rocky Road Cupcakes with what people like about their favourite version of Rocky Road – mine is mini marshmallows, glacé cherries, and chopped biscuits. I do actually use some micro marshmallow sprinkles that I found in the shop, but normal mini marshmallows work! 

A sprinkle of some crushed biscuit for an extra touch because I just think it looks really pretty and you have a delicious and always spectacular rocky road cupcake! 

If you’re a fan of chocolate, or rocky road I would recommend trying these because you will not regret it – they’re addictive. Seriously though, they are a chocoholics heaven, and because the buttercream is lighter due to being made with cocoa powder rather than full on chocolate you don’t feel so bad after you have eaten one! Enjoy! 

Rocky Road Cupcakes!

Chocolate Rocky Road Cupcakes with chocolate buttercream packed full of rocky road goodness!
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Category: Cupcakes
Type: Cupcakes
Keyword: Chocolate, Rocky Road
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling & Decorating Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 12 People
Author: Jane's Patisserie

Ingredients

Cupcake Ingredients

  • 150 g Unsalted Butter/Stork
  • 150 g Light Brown Sugar
  • 3 Medium Eggs
  • 125 g Self Raising Flour
  • 25 g Cocoa Powder
  • 75 g Chocolate Chips
  • 75 g Glacé Cherries (chopped)
  • 75 g Digestive Biscuits (chopped)

Buttercream Ingredients

  • 150 g Unsalted Butter (room temp)
  • 275 g Icing Sugar
  • 25 g Cocoa Powder
  • 1-3 tbsp Boiling Water

Decoration

  • Mini Marshmallows
  • Glacé Cherries (chopped)
  • Digestive Biscuits (chopped)

Instructions

For the Cupcakes!

  • Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Baking Cups onto a flat tray!
  • Beat the unsalted butter with the light brown soft sugar until fluffy.
  • Add the eggs, self-raising flour and cocoa powder to the butter/sugar mix and mix until well combined.
  • Add the biscuits, chocolate chips and glacé cherries and fold through the mixture.
  • Split the mixture between the cupcake cases evenly. 
  • Bake in the oven for 20-22 minutes until baked through. Leave to cool fully on a cooling rack!

For the Buttercream!

  • Beat the unsalted butter for a couple of minutes to really loosen it. 
  • Gradually add the icing sugar and cocoa powder on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
  • Add in one tablespoon of boiling water at a time and beat fully to get the desired texture.

For the Decoration!

  • Using a 2D Closed Star Piping Tip, or whatever piping tip you prefer, pipe the buttercream onto the cupcakes.
  • Decorate with some chopped glacé cherries, chopped biscuits, mini marshamllows and sprinkle on smoe biscuit crumbs for an extra touch! Enjoy!

Notes

 

 

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe x

26 Comments

  1. Izzy on May 24, 2020 at 11:12 am

    What sort of size should the biscuit chunks be?

  2. creamcili on June 25, 2015 at 10:19 pm

    If I were to leave out the choco chips, should I increase the cocoa powder? Would that make the batter drier?
    I am yet to perfect a chocolate cake recipe and your blog is full of them…:) X

    • Jane's Patisserie on June 25, 2015 at 10:37 pm

      I would just literally leave them out 🙂 as you say adding more cocoa powder will make them too dry – I do have a normal chocolate cupcake recipe on my blog too if you wanted to look at that 🙂 x



    • creamcili on June 25, 2015 at 10:49 pm

      I love to keep the biscuits in thou, will check out the basic recipe you mentioned..
      Will return with a review after, till then keep pressing more lush looking recipes Jane! X



    • Jane's Patisserie on June 25, 2015 at 11:06 pm

      Okayy thank you! 🙂 x



  3. abbiosbiston on June 21, 2015 at 2:02 pm

    Your blog is making me very sad about my diet but I am so pinning this for a treat when I hit my goal weight!

    • Jane's Patisserie on June 21, 2015 at 5:53 pm

      Awwh hahaha thank you! Good luck with it!!



  4. Sophie Sjösten on June 21, 2015 at 10:00 am

    Oh my goodness, they look heavenly! 🙂

  5. nikkisuzanna on June 20, 2015 at 4:53 am

    these look scrumptious! i really want to try & make them on monday to take into my clinic for all of the nurses on tuesday! i need to try to find some of these ingredients over the weekend. CAN’T WAIT TO TRY THEM!!!! :):) xx i’ll let you know if i get lucky & they turn out.

    • Jane's Patisserie on June 20, 2015 at 12:09 pm

      Hahaha thank you!! I really hope they all like them if you do make them ? and yes please let me know!! Xxx



  6. NickkiT on June 19, 2015 at 11:33 pm

    Oh my goodness they look so gorgeous!

  7. susan gavagan on June 19, 2015 at 6:41 pm

    Just a quick question. Do you not use eggs in the cupcake mixture ?.

    • Jane's Patisserie on June 19, 2015 at 7:04 pm

      Oh gosh I am the worst. Yes, 3 eggs! SO sorry I missed putting it in!!!



  8. Snapshotsincursive on June 19, 2015 at 4:00 pm

    Did someone say CHOCOLATE? ?

  9. livetravelreadgina on June 19, 2015 at 2:07 pm

    mouth watering as fuck!

  10. More Than A Dash Of Salt on June 19, 2015 at 11:11 am

    My oven just got fixed and you post this – a sign? I think so! Question though how do marshmallows go in cupcake batter in the oven?

    • Jane's Patisserie on June 19, 2015 at 11:13 am

      Hehe yay! I do make some cupcakes with minimarshmallows in sometimes and it tastes SO good ? I only put max 50g in a batch though otherwise it’ll bake funny!



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