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Rocky Road Cupcakes
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
24
Cupcakes
Inspired by the famous Ice Cream, these cupcakes are loaded with chocolate, walnuts, and marshmallows!
Ingredients
1x
2x
3x
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.
Find it online:
www.sugarandsoul.co/rocky-road-cupcakes/