Description
These Rocky Road Brownie Cupcakes combine the rich, fudgy texture of brownies with the classic Rocky Road flavors of chocolate, marshmallows, and pecans. Easy to prepare and baked to moist perfection, they make a delightful treat for any chocolate lover.
Ingredients
Brownie Batter
- 1 cup (2 sticks) unsalted butter
- 1 cup semi-sweet chocolate chips, divided
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Toppings
- 1/2 cup chopped pecans
- 1/2 cup marshmallow bits
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C). Spray each cup of a 12-cup muffin pan with nonstick cooking spray or line them with cupcake liners to prevent sticking, then set aside.
- Melt butter and chocolate: In a large microwave-safe bowl, melt the butter and 1/2 cup of semi-sweet chocolate chips on low power, stirring every 30 seconds until completely smooth. Let the mixture cool slightly, then whisk in the unsweetened cocoa powder until fully combined.
- Add sugar, eggs, and vanilla: Whisk granulated sugar into the chocolate mixture. Then whisk in the eggs one at a time, ensuring they are fully incorporated, followed by the vanilla extract for flavor.
- Incorporate dry ingredients: Gently fold in the all-purpose flour and salt until just combined, taking care not to overmix to maintain a tender texture.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each almost to the top. Sprinkle each with chopped pecans, marshmallow bits, and the remaining semi-sweet chocolate chips to create the signature Rocky Road topping.
- Bake: Place the pan in the preheated oven and bake for approximately 15 minutes until a toothpick inserted in the center comes out with moist crumbs, indicating the cupcakes are perfectly fudgy.
- Cool and serve: Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack. Serve warm to enjoy the melty marshmallow and chocolate or cooled to set the cupcakes.
Notes
- Ensure eggs are at room temperature for better batter consistency.
- Do not overbake; moist crumbs on the toothpick ensure fudgy texture.
- You can substitute chopped walnuts or almonds for pecans as desired.
- Marshmallow bits can be replaced with mini marshmallows if unavailable.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
