Wednesday, December 14, 2011

Rocky Road Cupcakes With Marshmallow Fluff

A few months ago i made rocky road cupcakes with a marshmallow fluff icing and they were muy delicioso and easy. Cupcakes are sometimes the best thing to bring to a party when in a crunch for time.

These cupcakes, with the added in chocolate chips, mini marshmallows and almond slivers, give your regular milk chocolate cupcake batter more personality. 

Cake Ingredients:   350 degrees 
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cups cocoa powder
  • 3/4 cup butter
  • 1 1/3 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract 
  • 1/2 cup mini marshmallows
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped or sliced almonds
Whisk flour, baking powder, baking soda, and cocoa powder in a large bowl

Beat slightly melted butter and sugar in a large bowl until light and fluffy

Beat in eggs, vanilla, and milk until blended 

Mix the wet ingredients into the dry

Once the wet and dry ingredients are mixed, fold in the chocolate chips, marshmallows and almonds. 

Fill cupcake liners 3/4 of the way full and bake for 20 mins at 350 degrees.

Marshmallow Fluff Icing:
  • 4 Sticks of butter
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • One jar of marshmallow fluff
In a mixing bowl, beat the butter until smooth, add in the powdered sugar a small amount at a time

Add in vanilla and marshmallow fluff until well blended. 

All that is left to do is enjoy your creation and get messy eating and sharing! 

Happy Dough Punching!! 


  1. Sounds fattening! On another note, do you ever attempt using alternative ingredients ... like using rice flour instead of wheat? I'm going to try your recipe for Joe but he's allergic to wheat and dairy so I will have to make some substitutions and wondered if I have to alter other measurements, etc.

  2. try this recipe out:
    -1 1/2 cups rice flour
    -3/4 cup millet flour
    -1 tsp salt
    -1 tsp baking soda
    -1 tsp baking soda
    -1 tsp xantham gum

    If you are substituting butter for vegan butter the proportions should be the same. If you use something like coconut oil, make sure it is the solid form and you can use the same proportions as well.