|Rocky Road Cupcakes|
From So Sweet! Cookies, Cupcakes, Whoopie Pies, and More,
These cupcakes are jam–packed with crunchy nuts, chewy marshmallows, rich chocolate, and a creamy marshmallow swirl. Are they more like ice cream or candy bars? You decide.
Preheat the oven to 350°F and position an oven rack in the center. Line 2 standard-sized cupcake pans with 20 paper liners.
Make the batter. Place the cocoa powder in a small bowl. Heat 1⁄2 cup of the water in a small saucepan just until it begins to simmer. Pour it over the cocoa and whisk until blended and smooth. Add the remaining 1 cup water and stir until the mixture is smooth. Set aside until the mixture cools to room temperature. If warm, it will melt the butter and ruin the texture of the cake.
Place the butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until very light in color, 4 to 5 minutes. Scrape down the bowl with a spatula. With the mixer running on medium, add the eggs one at a time, pausing between each until incorporated. Add the vanilla and beat until combined.
With a fine-mesh strainer, sift the cake flour, all-purpose flour, baking powder, and salt into a medium bowl and blend with a whisk. With the mixer running on the lowest speed, add the flour mixture and the cocoa water alternately, beginning with one-third of the flour mixture and half of the cocoa water. Repeat, then finish with the flour mixture. Scrape down the bowl and finish blending the batter by hand, if necessary.
Divide the batter among the prepared cupcake pans and bake for 15 to 20 minutes, until the tops are firm to the touch and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely in the pans.
Make the topping. Scald the cream in a small saucepan over medium heat and pour over the chocolate morsels that have been placed in a medium bowl. Allow to rest for 5 minutes before stirring with a rubber spatula to combine. Add the softened butter and corn syrup, and mix thoroughly. The mixture needs to thicken to a frosting consistency. This can either be done the day before
and stored covered at room temperature, or to proceed right away, the mixture can be placed in the refrigerator. The mixture should be stirred every 20 minutes until it has thickened to a frosting consistency. This will take approximately 2 hours.
Spread the nuts on a parchment-lined cookie sheet and bake in a 350°F oven for 10 to 12 minutes, until lightly toasted and fragrant. Remove the nuts from the oven and set aside to cool completely. Using a rubber spatula, stir the marshmallows and cooled nut pieces into the thickened topping, then gently fold in 1⁄4 cup of marshmallow cream, creating a swirl. Do not overmix.
Fill the cupcakes. Using a small serrated paring knife, remove a 11⁄2-inch diameter cone-shaped plug from the top of each cupcake and set it aside, making sure not to cut all the way through to the bottom of the cupcake. evenly distribute the remaining 1 cup of marshmallow cream among the cupcakes and replace the cake plugs, gently pressing down and allowing the plug to sit up a little higher than the top of the cupcake.
Finish the cupcakes. Using a tablespoon, evenly distribute the topping among the filled cupcakes. These should be stored in a covered container at room temperature for up to 2 days.
Yield: Makes 20 cupcakes
KosherEye Note: Substitute non dairy margarine for a non dairy (parve) version.
Recipes: Desserts, Cupcakes, Chocolate, Dairy, Kosher