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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!
- 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)
- 150 g Unsalted Butter (room temp)
- 275 g Icing Sugar
- 25 g Cocoa Powder
- 1-3 tbsp Boiling Water
- Mini Marshmallows
- Glacé Cherries (chopped)
- Digestive Biscuits (chopped)
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!
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