Monday, February 22, 2016

Rocky Road cupcakes by Angela Seah Thulin

Sinfully decadent cupcakes!! 

Rocky Road are a sure favorite for kids and adults alike - the marshmallows, nuts and rich chocolate all in one super sweet cupcake! 

The sweetness of the marshmallows allows for darker chocolate even for those who normally find that too bitter. I used dark chocolate bits as well to further richen the taste.

Ingredients -
200g cake flour, sifted
1/2 tsp double acting baking powder
1 1/2 tbsp Hershey's cocoa powder
40g oil
50g buttermilk
120g unsalted butter
1 tsp vanilla essence
1/4 tsp salt
175g granulated sugar
2 large eggs
Chocolate shave/chips

Toppings -
Chocolate chips
Chopped walnuts

Steps -
1. Line the muffin pan with cupcake paper cups.
2. In a bowl, sift the flour, baking powder and cocoa powder together and set aside.
3. In a bowl, mix the buttermilk and oil together.
4. In a mixing bowl, whisk the room temperature butter, vanilla essence and salt together till smooth.
5. Then add sugar in gradually and continue whisking till fluffy. 
6. Add the eggs in and whisk till well mixed.
7. In three additions, add the dry ingredients (point 2) and wet ingredients (point 3). Whisk to mix well. Once ingredients incorporated, stop whisking. Do not overbeat. 
- Preheat your oven to 180 degree celsius -
8. Scoop one heap tsp of batter to the paper cup, spread it out evenly, add some chocolate shave and fill up with more batter to 3/4 full. Bake for about 25 minutes.

Notes -

1. Oil - vegetable or corn oil.
2. To make buttermilk - 1/2 cup of 2% fat milk + 1/2 tbsp of fresh lemon juice, mix together and set it aside for 10 mins. Ready to use.
3. I'm using Hershey's special dark cocoa powder and Hershey's chocolate bar to make the shave. 
4. Every oven's temperature varies. I baked these at 165 degree celsius for 21 minutes.