My children loved these wee treats in their lunchboxes.
Ingredients
For the rocky road cupcakes
- 125g butter – softened
- ⅔ cup caster sugar
- 2 eggs
- 1 cup self-rising flour
- ¼ cup cocoa powder
- ¼ cup milk
- Chopped chocolate, jubes, marshmallows or nuts, to garnish
- Extra melted chocolate, to drizzle
For the chocolate icing
- 125g butter – softened
- 3 cups icing sugar
- ¼ cup milk
- 100g dark chocolate – melted and cooled
Method
For the rocky road cupcakes
- Preheat the oven to 180°C (160°C fan bake). Line a 12-hole muffin pan with paper cases.
- To make the cupcakes, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Whisk the flour and cocoa in a separate bowl.
- Gradually fold the dry ingredients into the creamed mixture alternately with the milk.
- Divide evenly between the paper cases and bake for 18 minutes, or until a skewer inserted into the centre of a cupcake comes out clean. Leave to cool.
- To make the Chocolate Icing, beat the butter until very pale.
- Beat in the icing sugar alternately with the milk. Continue to beat until light and fluffy then fold in the melted chocolate.
- Pipe or swirl the icing onto the cooled cupcakes.
- Decorate with toppings of your choice and finish with a drizzle of melted chocolate.