So these Rocky Road Cupcakes have been a long time coming, I originally posted a teaser on Instagram FIVE MONTHS AGO, I know, I know… I’m a bad food blogger. But after shooting the photos, they just weren’t up to par. The cupcakes themselves were a huge hit at the office, it was actually a coworker who ordered a batch for her son’s birthday that gave me the chance to remake and reshoot them!
I also didn’t get around to posting these until now because I made them around the time I switched over to WordPress from Blogger (which was a nightmare), I even gave them a mention in my chapter about the process in How to Grow Your Blog, an ebook I co-wrote with some other amazing bloggers!
There’s just something about that Rocky Road combo: chocolate, nuts, and marshmallows. The way the three different textures and flavors come together is absolutely perfect! These cupcakes have a chocolate cake base loaded with walnuts and filled with marshmallow fluff in the center. Top with with a creamy whipped chocolate frosting, more walnuts, sprinkles, and mini marshmallows and you’ve got something of pure magic! These cupcakes are just so fun and pretty easy to make considering how many components there are to them.
I’ve really been loving making filled cupcakes since my mom bought me a cupcakes corer for Christmas last year! My White Chocolate Raspberry Champagne Cupcakes were the first filled cupcakes I made for New Year’s last year and they’re the most popular recipe on my blog! I also made up a batch of my Chocolate & Peanut Butter Surprise Cupcakes for my coworker’s party!
But I know it’s been five months and you guys don’t want to wait any longer, so scroll down for the recipe and get baking!
Rocky Road Cupcakes
Ingredients
Cupcakes:
- 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
- 3.9 oz. Package Jell-O Instant Chocolate Fudge Pudding Mix
- 4 Eggs
- 1 cup Sour Cream
- 3/4 cup Vegetable Oil
- 1/2 cup Milk
- 1 tsp Vanilla Extract
- 1/4 tsp Sea Salt
- 1 cup Chopped Walnuts
Frosting:
- 2 cups Heavy Cream
- 1/2 cup Confectioners' Sugar
- 1/3 cup Instant Chocolate Pudding Mix
Filling:
- 1 1/2 cups Marshmallow Fluff
Topping:
- Chopping Walnuts
- Mini Marshmallows
- Sprinkles
Instructions
Cupcakes:
- Preheat oven to 375 F.
- Line cupcake pan.
- Combine cupcake ingredients in mixing bowl and beat until well combined, making sure to scrape down the sides as needed.
- Add about 2 tbsp of batter to liners so they're about 3/4 full.
- Reduce oven to 350 F.
- Bake cupcakes for about 18-20 minutes until toothpick comes clean.
- Let set in pan for a couple of minutes before transferring to oven rack to finish cooling.
- Core cupcakes and pipe in fluff until each is full.
Frosting:
- Combine heavy cream, confectioners' sugar, and pudding mix in mixing bowl and beat until stiff peaks form.
- Pipe frosting onto cupcakes and sprinkle with sprinkles, chopped walnuts, and mini marshmallows.
Stacey says
Best ever. A huge hit for my grandkids. Very easy to make they were moist not dry. Very chocolatey. Thank you
Rebecca Hubbell says
I’m so glad you enjoyed them!
pamela says
These are perfect! What tip did you use for the frosting? It’s beautiful!
Rebecca says
I believe it was a large 6 point star tip, I can’t remember the wilton number off the top of my head.
Debi Walstad says
Thanks for sharing this recipe with us on Weekend Bites! Find it on this week’s features. I can’t wait to make them!
Heidy@The McCallum's Shamrock Patch says
Thank you for joining us on #PureBlogLove last Thursday, we are pinning and sharing on our social media! Please join us Tonight at 8 PM EST- Monday Morning to celebrate!
Besos
H
Theresa @DearCreatives says
Thanks for sharing your recipe at this week’s party! Pinned & can’t wait to try your recipe. Hope to see you again soon.
Kristin says
These look awesome – I am making them tonight! Quick question – I need them for tomorrow, can I frost them tonight and refrigerate or would I be better waiting till tomorrow? Thanks in advance!
Rebecca says
Hi Kristin! The frosting is best closest to being made, but I make it the day before all the time and it’s fine as long as it’s kept in a cool place.
Kristin says
Thanks so much for your speedy reply! Much appreciated. 🙂
Kristin says
Update – they were fabulous and a huge hit! Thanks for sharing!!!
Rebecca says
Awesome! I’m so glad you enjoyed them! How did you make out with the frosting, did you do it the night before?
Kristin says
I did! I kept them in the fridge overnight and then in my car all day so they stayed nice and cold. The frosting was PERFECT!
Jennifer Dawn says
These look amazing! That frosting looks incredible!
Amy @ Ms. Toody Goo Shoes says
Wow – these look so amazing! Going right onto my cupcakes board! Stopping by from BOTW!
Susie at Oui Crochet says
Ooh! These look so yummy! I love Rocky Road!!! I am doubly impressed that you used walnuts instead of almonds. Nothing against almonds, but nothing says true rocky road like walnuts!
Pinning! 🙂
Cindys Recipes and Writings says
Thanks Rebecca for sharing at Foodie Friends Friday!
Rebecca says
Thanks so much for having me, Cindy!
Katherines Corner says
Thank you for sharing this yumminess at the Thursday Favorite Things blog hop. watch for your feature on Monday xo
Rebecca says
Thanks so much for the feature, Katherine!
jenny says
Thanks for linking up! These LOOK DELICIOUS! Pinned them 🙂
Rebecca says
Thanks, Jenny!