Favorite Rocky Road Cupcakes
Favorite Rocky Road Cupcakes, a simple and mouth watering moist and chocolaty dessert recipe topped with a delicious Marshmallow Meringue. "
Servings: 12
Equipment
Ingredients
- 1¼ cup Flour
- 1 cup Sugar
- ¼ cup Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- ½ cup Vegetable Oil
- ½ cup Milk
- 2 Eggs
- 1 tsp Vanilla Extract
- ½ cup Almonds - toasted and chopped
Topping
- 2 Egg Whites
- ½ tsp Vanilla Bean Powder
- ½ cup Sugar
Instructions
- Preheat your oven to 350 and prep your cupcake pan for nonstick.
- In a medium bowl, use a whisk to blend together the flour, sugar, cocoa powder, and baking powder.
- Next, in a mixing bowl, mix together the vegetable oil, milk, eggs, and vanilla until combined. Then stir in the dry ingredients from the first bowl, mixing until just combined.
- Use a rubber spatula or similar item to carefully fold in the almonds.
- To fill the cupcake cups, ese a cookie scoop or similar item to to fill the cupcake liner three fourths of the way full.
- Bake the cupcakes for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Then allow the cupcakes to sit in the pan for three minutes before transferring them to a wire rack to fully cool.
- To make the meringue topping, use the double boiler method. Add the egg whites and granulated sugar to the heatproof bowl that sits over the simmering water.
- Cook the ingredients, whisking constantly, until the temperature of the egg whites reaches 165F. (the time may vary depending on how cold your egg whites were when you started, I would check the temperature with a thermometer to make this recipe work correctly).
- Once the egg whites have reached 165F, you can transfer them to the bowl of a stand mixer outfitted with the whisk attachment. Whisk the egg whites on medium high speed until stiff peaks form (about three to four minutes).
- Add the vanilla bean powder to the egg whites and mix to combine. Then transfer your meringue to a piping bag fitted with your choice of tip (A Wilton #2D was used on my cupcakes) and frost the cupcakes as desired.
- For added presentation, you can use a kitchen torch to lightly toast the meringue topping to look like mine.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See DiyandFun.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See DiyandFun.com for details on this recipe.
originally posted:
May 29, 2024*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 248kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 59mg | Potassium: 76mg | Fiber: 1g | Sugar: 26g | Vitamin A: 56IU | Calcium: 41mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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