Rocky road cupcakes
(2)
Makes 12! Brillient cupcakes x
4 people made this
Ingredients
- 2 tbsp cocoa powder
- 2 tbsp hot water
- 115g/4oz butter, softened, or soft margirine
- 115g/4oz caster suger
- 2 eggs, lightly beaten
- 115g/4oz self-raising flour
- TOPPING
- 25g/1oz of chopped nuts
- 100g/31/2 oz milk chocolate, melted
- 115g/4oz mini marshmallows
- 40g/1 1/2 oz glace cherries, chopped
Method
- Preheat the oven to 180c/350f/gas mark 4. Put 12 paper cases into a muffin tray. Blend the cocoa powder and hot water and set aside. Place the butter and aster sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs, and then beat in the cocoa mixture. Sift the flour and using a metal spoon, fold in gently. Spoon the mixture into the paper cases. Bake in the preheated oven for 20 minutes, or until risen and firm to the touch. Transfer to a wire rack and leave to cool. To make the topping stir the nuts into the melted chocolate and spread a little of the mixture over the top of the cupcakes. Lightly stir the mini marshmallows and glace cherries into the remaining chocolate mixture and pile on top of the cupcakes. Leave to set.
Tip
ENJOY!
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Reviews & ratings
Average global rating:
(2)
Reviews in English (1)
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Haven't tried these, but was wondering what they looked like. Hopefully going to make these for my mum on mothers day. The recipe sounds fun and easy though - 24 Mar 2014
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