Rocky road cupcakes




Prep Time


Cook Time

My children loved these wee treats in their lunchboxes.



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


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.