Rocky Road Cupcake
1 3/4 C Flour
2 C Sugar
1 C Cocoa
1 1/2 TSP Baking Soda
1 1/2 TSP Baking Powder
1 TSP Salt
1 C Whole Milk
1/2 C Oil
2 TSP Vanilla
1 C Boiling Water
-Preheat oven to 350 degrees.
-Line the cupcake tins with paper liners.
-Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
-In a separate bowl add the eggs, whole milk, oil, and vanilla.
-Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
-Mix all together until fully incorporated.
-Beat for 3 minutes on medium.
-Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
-The batter may be a little runny.
-Scoop batter into cupcake paper liners until 3/4 full.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Remove from oven and allow to cool for 10 minutes.
-Take out of cupcake pan and place on a wire rack until completely cooled.
1 C unsalted butter, softened
3/4 C cocoa powder
3 C powder sugar
3/4 C heavy cream
Bag of Diced walnuts
Container of Mallow Bits
Beat the softened butter on its own until smooth.
-Add cocoa and powder sugar alternately with heavy cream into the creamed butter until it becomes a smooth and thick texture.
-If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar.
-Take a spoon of frosting and turn the spoon upside down and see if the frosting holds to the spoon… if not add more powdered sugar, if so then….
-Scoop frosting into a large pastry bag with a frosting tip.
-Twist the open end of the pastry bag to push frosting to the tip.
-Frost cupcakes….by starting at the outside edge of the cupcake and work to the center of the cupcake.
-Drizzle some chocolate syrup on top of each frosted cupcake and top off of each cupcake with the diced walnuts and mallow bits.