Ghirardelli Rocky Road Cupcakes

Ghirardelli Rocky Road Cupcakes


"Gooey, crunchy, decadent little cupcakes with big chocolate flavor . . ."


servings 363 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Preheat the oven to 350 degrees with a rack in the lower third. Grease or spray the top surface of the pan with nonstick spray and line the cups with paper liners.
  2. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt 1 1/4 cups of the chocolate chips with the butter, stirring frequently until melted and smooth. Remove the chocolate from the heat and let it cool to lukewarm. Meanwhile, in a small bowl, whisk the flour and baking powder together thoroughly.
  3. In a large bowl, beat the eggs, sugar, and salt with an electric mixer on high speed for 2 to 3 minutes until the mixture is very pale and thick. Scrape the warm chocolate over the egg mixture and fold it in with a large rubber spatula. Sprinkle the flour into the bowl with half of the remaining chocolate chips and half of the walnuts. Fold just until the ingredients are blended. Divide the batter evenly among the lined cups. Sprinkle the tops with marshmallows followed by the remaining walnuts and the remaining chocolate chips. Bake 18 to 20 minutes until the marshmallows are golden brown.
  4. Set the pan on a rack to cool for 5 minutes. Run the tip of a table knife around the top of each cupcake to detach any melted marshmallow or chocolate from the pan. Let the cupcakes cool until firm enough to remove from the pan. Serve warm or at room temperature.
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  1. 19 Ratings


The brownie cupcake part was so yummy. I am not a big fan of marshmallows so I may leave them off next time. Also, we don't do nuts here.

I made these for a potluck at work because I thought they looked SO good! The flavor was great, as well as the texture of the cake but the marshmallows melted and ran off the top of the cakes an...

These were a huge hit! I was told the best cupcake ever eaten - and I bake for the office all the time. One note: There is a lot of time for prep for this recipe and it took longer than 20 mins ...

Mine looked just like the picture, tasted great and were moist. My co-workers loved them. I especially enjoyed that no frosting is needed to make a pretty cupcake. I did not have an issue with t...

Extremely delicious and easy to make; I can't wait to share these with my classmates!

My family really liked the toppings and the chocolatey taste was definitely there but they turned out very dry, and had a texture more like a muffin. They went down easier the next morning with ...

I also sprayed the liners with cooking spray. I made the mistake of not melting the chocolate over boiling water and just microwaved it. Oops! DON'T DO THIS. I was also scared of burning the m...

great idea... for some reason mine didn't turn out and ended up tossing them. The few I made in my mini cupcake (George Forman type unit) turned out good. Just stuffed a mini marshmallow in t...

These were rich with lots of chocolate flavor. It took almost 30 minutes to bake them. I did position the oven rack on the bottom one-third of the oven as directed and had no problems with the...