Rocky Road Cupcakes
Servings 24 Cupcakes
Inspired by the famous Ice Cream, these cupcakes are loaded with chocolate, walnuts, and marshmallows!
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.
Find it online: www.sugarandsoul.co/rocky-road-cupcakes/