Ghirardelli Rocky Road Cupcakes

Ghirardelli Rocky Road Cupcakes

14 Reviews 3 Pics
Recipe by  Ghirardelli®

“Gooey, crunchy, decadent little cupcakes with big chocolate flavor . . .”

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Ingredients

Adjust Servings

Original recipe yields 12 cupcakes

Directions

  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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Reviews (14)

Rate This Recipe
tawna
17

tawna

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.

cindyshu
12

cindyshu

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 and burned onto the pan, the chocolate chips and nuts that were on the top melted into the cake so in the end, they looked NOTHING like the picture. I made a second batch, waiting to top them with the nuts, chocolate chips and marshmallows until the last 5 minutes of baking time but the marshmallows did the same thing, they swelled up, melted and started sliding off the cupcake again.

tasha
8

tasha

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 to fully bake.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 363 cal
  • 18%
  • Fat
  • 24.8 g
  • 38%
  • Carbs
  • 35 g
  • 11%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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