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Rocky Road Cupcakes

Ingredients

Chocolate Cake:

  • 1 box Devil's Food Cake Mix
  • 3 eggs
  • 1/2 C. oil or melted butter
  • 3/4 C. milk
  • 1/2 C. sour cream
  • 2 tsp. vanilla extract
  • 1 C. mini chocolate chips

Chocolate Almond Frosting:

  • 1 C. butter softened
  • 2 tsp. vanilla extract
  • 1 1/2 tsp. almond extract optional
  • 1/2 C. unsweetened cocoa powder
  • 3 Tbsp. milk or sour cream
  • 3-4 C. powdered sugar

Chocolate Ganache:

  • 1 C. semi sweet chocolate chips
  • 1/2 C. heavy whipping cream

Mini marshmallow and nutes (I used sliced almonds) for decoration

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix into a small bowl and set aside.
  3. 3. In a large bowl, combine eggs, oil, milk, sour cream and vanilla extract until smooth.
  4. 4. Stir in cake mix and mini chocolate chips.
  5. 5. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  6. 6. Let cool.
  7. 7. Chocolate Almond Frosting: Beat butter until smooth. Add vanilla extract, almond extract, cocoa powder and milk and beat again. Slowly add in powdered sugar until you reach your desired consistency. Add more milk if it becomes too thick!
  8. 8. Pipe onto cooled cupcakes.
  9. 9. Chocolate Ganache: Combine chocolate chips and cream and heat (on the stove or in the microwave) and stir until smooth.
  10. 10. Spoon or pipe (using a small ziplock plastic bag and snipping off the corner) over piped cupcakes.
  11. 11. Sprinkle on mini marshmallows and nuts!