Before Christmas, I made Rocky Road for a chocolate platter which I was serving at a dinner party. Since I like to turn everything sweet into a cupcake, I thought I would give it a try with Rocky Road.
I searched the internet to see if anyone else had done that but all I could find was chocolate cupcakes with Rocky Road ingredients on top of the cupcake. I wanted more Rocky Road in my Rocky Road Cupcake.
I added all of the ingredients I use in Rocky Road to my cake batter, topped the cooked cakes with chocolate icing and added a chunk of Rocky Road on top cause I do love a little treat on top of a cupcake!
Chopping the lollies and marshmallows is a bit of a sticky job. If you can find mini marshmallows, it will save you a little bit of work. Just before you add the chopped lollies, pistachios and marshmallows, dust them lightly with plain flour. This will stop them all from sinking to the bottom of the cake.
Some of your marshmallows might bubble to the top of the cupcakes and seep out. Don’t worry if that happens. It looks a bit messy but you won’t see it once the cupcakes are iced.
- 275g self-raising flour
- 70g cacao
- ½ tsp bi-carbonate soda
- 265g white sugar
- 150ml vegetable oil
- 2 flax eggs (30g ground golden flax mixed with ⅓ cup water)
- 1 tsp vanilla extract
- 100g shredded coconut
- 100g vegan marshmallows (chopped unless you are using mini marshmallows)
- 200g vegan lollies (chopped)
- 100g shelled chopped pistachios (or your favourite nut)
- 1¾ cups almond milk
- Rocky Road for decoration (Recipe - https://www.myveganplate.com/pistachio-rocky-road/
- 20g plain flour (to dust lollies, marshmallows and pistachios)
- ICING
- 200g vegan margarine
- 500g icing sugar
- 50g cacao
- 1 tsp vanilla extract
- Sift flour & add all dry ingredients (except flax, coconut & plain flour) to a large mixing bowl and mix well.
- Pour oil and milk into mix, add vanilla and beat until combined.
- To make the flax egg, mix golden flax and water into a small bowl and mix well. Do this just before you add it to the cake batter otherwise it becomes too thick. Add to batter just as it is thickening.
- Add coconut. Beat until just combined – don’t over beat.
- In a small bowl, sprinkle about 1 tbsp of plain flour over the pistachios and add to batter. Repeat with lollies and then marshmallows.
- Use a spatula to stir through the batter.
- Using an ice-cream scoop, add one scoop to each cupcake wrapper.
- If you are using the cardboard wrappers like I do, lift each once slightly off the tray and then drop. This ensures that the batter rises evenly.
- Bake for 20 minutes but check after 18 minutes as ovens can vary.
- Remove from oven and place on a cooling rack until room temperature.
- Once cooled, use a piping bag to create a thick icing swirl on top of each cupcake and then place a piece of rocky road on top.
- ICING
- Add the margarine to a large bowl and whip with your beaters.
- Add cacao & mix well
- Add half the icing sugar and beat until soft.
- Add the other half of the sugar and the vanilla and beat until soft and fluffy.
- Taste to make sure you don’t need to add more of any of the ingredients.
TIPS
Chocolate – I always buy mine from a Health Food Shop in big chunks of 55% dark chocolate.
Marshmallows – Dandies Marshmallows. I get these from health food shops & if you can get the mini ones then you don’t have to worry about the sticky job of cutting them up.
Pistachios – I buy salted pistachios in the shell because I like the slight saltiness with the chocolate.
Lollies – In Australia, The Natural Lolly Company have vegan lollies in their range and they aren’t expensive and can be easily found at shops including IGA.
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