ROCKY ROAD CUPCAKES

 

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Ingredients

  • Devil’s Food Cupcakes (doubled from Cupcakes by Shelly Kaldunski)
  • Makes 24 cupcakes
  • 2 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 8 tbsp (1 stick) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup lukewarm water
  • 1/2 cup buttermilk

Directions

  • Blogged at howtoeatacupcake.blogspot.com
  • Devil’s Food Cupcakes (doubled from Cupcakes by Shelly Kaldunski)
  • Makes 24 cupcakes
  • 2 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 8 tbsp (1 stick) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup lukewarm water
  • 1/2 cup buttermilk
  • Position a rack in the middle of the oven and preheat to 350°F. Line two standard 12-cup muffin pans with paper or foil liners.
  • Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined; scrape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.
  • Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 16-18 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
  • Rocky Road Frosting (adapted from Sticky Fudge Frosting in Cupcakes! by Elinor Klivans)
  • Makes enough to frost 24 cupcakes
  • 2 ounces unsweetened chocolate, chopped
  • 2 tablespoons unsalted butter, at room temperature
  • 14-ounce can sweetened condensed milk
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup mini marshmallows
  • 1/2 cup chocolate covered or plain almonds, coarsely chopped
  • 1/2 cup semi-sweet chocolate chips
  • Put the chocolate, butter, condensed milk, and salt in a heatproof bowl or the top of a double boiler and place it over, but not touch­ing, a saucepan of barely simmering water (or the bottom of the double boiler). Cook, stirring constantly, until the chocolate and butter have melted and the frosting is smooth and thick, about 5 minutes. Remove from the water and stir in the vanilla.
  • Scrape the chocolate mixture into a large bowl and beat with an electric mixer at medium speed until the frosting thickens further and cools to lukewarm (so it won’t melt the marshmallows), about 3 minutes. When thickened, the beaters should form lines in the frosting. Fold in marshmallows, almonds, and chocolate chips. Allow the frosting to thicken until it’s a spreadable consistency that won’t run down the sides of the cupcakes. (Just play around with it, you’ll know when it’s ready.) Let the cup­cakes sit uncovered until the frosting firms up, about 1 hour.
  • These cupcakes are best stored in a covered container to protect the frosting; store for up to 3 days at room temperature.

Notes

Categories: Cupcakes  Dairy 

Author Credit: Shelly Kaldunski

Website Credit: http://howtoeatacupcake.blogspot.com/

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