Rocky Road Cupcakes
These delicious rocky road cupcakes were made into shaggy dogs for RSPCA Cupcake Day but they can be iced and decorated in any way you choose. Marshmallows, crushed nuts and chopped snake lollies made this a fun, cute treat for the kids but you can make it a little more mature with pistachios, cranberries, coconut and kahlua soaked marshmallows!
Ingredients
- 150 grams softened butter
- 150 grams self raising flour (or gluten free SR flour mix)
- 2 eggs
- 120 grams sugar
- 1/4 cup crushed nuts
- 1/4 cup small marshmallows
- 1/4 cup chopped snake lollies
- 2 tablespoons cocoa powder
Method
- Cream butter and sugar
- Add eggs, beat for a few minutes or until fluffy (with hand beaters or whisk)
- Stir through sifted flour and cocoa
- Stir through nuts, marshmallows and lollies
- Spoon mixture into cupcake cases inside muffin tins (mixture will make 8 - 10 cupcakes)
- Bake for 22 minutes in a medium oven
- Allow to cool almost completely before removing from baking tray as marshmallow needs to set or your cupcakes will fall apart ... of course, if you do happen to test one and it breaks, you know what to do! Just eat it!
Frosting Ingredients
- 150 grams melted, room temperature dark chocolate
- 50 grams butter
- 100 grams creme cheese
- 150 grams icing sugar
- 1 tsp coffee liqueur
- 1 tsp coffee powder (preferably ground fresh beans)
Frosting Method
- Melt chocolate and butter, cool to room temperature
- Whisk creme cheese till fluffy, add in melted chocolate and whisk until smooth
- Stir in icing sugar, coffee liqueur and ground coffee
- Pipe onto cupcakes using a piping bag and star shaped nozzle
Shaggy Dog
The dog face was made using a piping bag filled with chocolate cream cheese icing with a long shape piped on either side and the rest filled in with star shapes to resemble fur. The eyes are made from white chocolate buds cut in half with small dark chocolate buds stuck on for eyes. A medium chocolate bud is used for the nose and pink icing piped for the tongue.