Best 3 Mile High Rocky Road Cupcakes Recipes

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Indulge in the heavenly Mile-High Rocky Road Cupcakes, a delightful treat that combines the irresistible flavors of chocolate, marshmallow, and nuts. These towering cupcakes are a feast for the eyes and the taste buds, featuring a moist chocolate cupcake base, a rich and creamy marshmallow frosting, and a generous topping of chocolate ganache, chopped walnuts, and mini marshmallows.

The recipe includes step-by-step instructions for creating the perfect cupcakes, from preparing the batter and baking the cupcakes to making the frosting and assembling the final masterpiece. But that's not all - this article also offers variations to cater to different preferences and dietary needs.

For those who love a nutty twist, there's a recipe for Rocky Road Cupcakes with Pecans, where pecans replace the walnuts for a crunchy and flavorful addition. And for those with a gluten intolerance, the Gluten-Free Rocky Road Cupcakes provide a delicious alternative without compromising on taste or texture.

If you're looking for a fun and festive treat, the Rocky Road Cupcakes Pops recipe transforms these cupcakes into adorable cake pops, perfect for parties or as a delightful snack. And for those who prefer a bite-sized indulgence, the Rocky Road Cupcake Bites offer a delightful treat that's easy to share.

With its detailed instructions, variations, and enticing flavor combinations, this article is the ultimate guide to creating Mile-High Rocky Road Cupcakes that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

MILE-HIGH CHOCOLATE CAKE WITH VANILLA BUTTERCREAM



Mile-High Chocolate Cake With Vanilla Buttercream image

The attraction of mile-high desserts is undeniable. Unfortunately, the taste doesn't always pay off. Sometimes there is an imbalance in the layering (too much filling, too much frosting), so we tried to balance this version flavorwise while still making it look delicious. The base is a chocolate cake we use regularly at the bakery; we filled it with a not-too-sweet buttercream. A cake this tall covered in white frosting would be too sweet, so instead we added a chocolate glaze that drips down the sides.

Provided by Matt Lewis

Categories     Cake     Mixer     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Vanilla     Birthday     Chill     Candy Thermometer     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 16 servings

Number Of Ingredients 30

Cake:
1 1/4 cups hot water
3/4 cup natural unsweetened cocoa powder (such as Scharffen Berger)
2/3 cup sour cream
2 2/3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup solid vegetable shortening (preferably nonhydrogenated), room temperature
1 1/2 cups sugar
1 cup (packed) dark brown sugar
3 large eggs
1 tablespoon vanilla extract
Vanilla buttercream:
5 large egg whites
1 2/3 cups sugar, divided
1 vanilla bean, split lengthwise
1/3 cup water
1 pound (4 sticks) unsalted butter, diced, room temperature
Chocolate glaze:
5 ounces high-quality milk chocolate (such as Lindt), chopped
5 ounces bittersweet chocolate (54% to 60% cacao), chopped
1 1/4 cups heavy whipping cream
2 tablespoons light corn syrup
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
Special Equipment
Candy thermometer
Instant-read thermometer
Offset spatula

Steps:

  • For cake:
  • Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each pan with parchment paper round; butter parchment. Dust pans with flour; tap out excess. Whisk 11/4 cups hot water, cocoa powder, and sour cream in medium bowl until smooth; set aside until mixture is cool, 20 to 30 minutes.
  • Position rack in center of oven and preheat to 325°F. Sift next 4 ingredients into another medium bowl. Using electric mixer, beat butter and shortening in large bowl until well blended and smooth. Add both sugars; beat until light and fluffy, about 5 minutes. Add eggs 1 at a time, beating until well blended after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with cocoa mixture in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Divide batter among prepared pans (about 23/4 cups batter for each) and smooth tops.
  • Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run knife around sides of cakes to loosen. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic and store at room temperature.
  • For vanilla buttercream:
  • Combine egg whites and 1/3 cup sugar in large bowl of stand mixer fitted with whisk attachment; scrape in seeds from vanilla bean.
  • Combine remaining 1 1/3 cups sugar and 1/3 cup water in medium saucepan. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan, making sure that bulb of thermometer is immersed in syrup. Increase heat; boil until temperature registers 238°F to 240°F (soft-ball stage), about 5 minutes. Immediately remove syrup from heat (use within 2 minutes).
  • Meanwhile, beat egg white mixture on medium speed until very soft peaks form (mixture will be slightly opaque).
  • Increase mixer speed to high and slowly pour hot syrup down side of bowl into egg white mixture in slow steady stream; beat until meringue forms stiff peaks. Cool meringue in bowl until lukewarm (instant read thermometer will register 100°F), about 30 minutes. Do not beat.
  • Start beating meringue again on medium speed of stand mixer. Gradually add butter, 2 to 3 tablespoons at a time, beating constantly until absorbed before adding next addition. Continue beating until buttercream is smooth. (If buttercream looks broken or curdled, place mixer bowl with buttercream over medium heat on stove burner and whisk with large whisk for 5 to 10 seconds to warm mixture slightly, then remove from heat and whisk vigorously or attach bowl to stand mixer and beat mixture again on medium speed. Repeat warming and beating buttercream mixture as many times as needed until buttercream is smooth and no longer curdled.)
  • Using serrated knife, cut each cake in half horizontally, forming 6 cake layers. If necessary, trim any domed tops of cakes to form even layers. Place 1 cake layer on platter. Drop 3/4 cup buttercream by tablespoonfuls over top of cake layer, then spread evenly to edges with offset spatula. Top with second cake layer, then spread 3/4 cup buttercream over. Repeat with 3 more cake layers, spreading 3/4 cup buttercream over each and pressing slightly to adhere. Top with 6th cake layer (do not spread buttercream over top cake layer). Chill cake at least 1 hour.
  • For chocolate glaze:
  • Combine both chocolates in medium bowl. Bring cream and corn syrup to simmer in heavy saucepan. Pour hot cream mixture over chocolate; let stand 2 minutes. Whisk chocolate mixture until melted and smooth. Add butter; whisk until melted. Chill glaze until slightly thickened and glaze drips thickly when poured slowly from spoon, 30 to 45 minutes.
  • Spoon glaze around top edge of cake by teaspoonfuls, spacing drips up to 2 inches apart and allowing glaze to drip slowly down sides of cake. Spoon remaining glaze over top center of cake and smooth with offset spatula, covering top completely. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Can be made 1 day ahead. Tent with foil and keep chilled. Let cake stand at room temperature 1 hour before serving.

ROCKY ROAD CUPCAKES



Rocky Road Cupcakes image

Make and share this Rocky Road Cupcakes recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 34m

Yield 24 cupcakes

Number Of Ingredients 4

1 devil's food cake mix
1 1/2 cups mini marshmallows
1 cup chocolate chips
1/2 cup chopped walnuts

Steps:

  • Heat oven to 350*.
  • Prepare cake mix as box directs.
  • Add remaining ingredients to batter.
  • Blend well.
  • Fill muffin cups 3/4 full.
  • Bake for 22 minutes or until pick comes out clean.
  • Cool in pan.

ROCKY ROAD CUPCAKES (FROM SCRATCH)



Rocky Road Cupcakes (From Scratch) image

Make and share this Rocky Road Cupcakes (From Scratch) recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 19

4 tablespoons unsalted butter
1/4 cup vegetable oil
1/2 cup water
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
3/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1/4 cup buttermilk
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
3 tablespoons unsalted butter
1 tablespoon light corn syrup
1 pinch salt
chopped salted peanuts, for topping
mini chocolate chip, for topping
mini marshmallows, for topping

Steps:

  • Make the cake: Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
  • In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
  • In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.
  • Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
  • Meanwhile, make the frosting: Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.
  • Mix the frosting with the peanuts, chocolate chips and marshmallows. Frost the cooled cupcakes and serve.

Tips:

  • Use a light hand when mixing the batter, overmixing can result in tough cupcakes.
  • Be careful not to overbake the cupcakes, a toothpick inserted into the center should come out with just a few moist crumbs attached.
  • Allow the cupcakes to cool completely before frosting them, this will help prevent the frosting from melting.
  • If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to pipe the frosting.
  • For a fun and festive touch, top the cupcakes with a mini marshmallow and a cherry.

Conclusion:

These Mile-High Rocky Road Cupcakes are the perfect dessert for any occasion. They're easy to make and always a crowd-pleaser. The combination of chocolate, marshmallows, and nuts is sure to satisfy everyone's sweet tooth.

Whether you're making them for a party or just a special treat for your family, these cupcakes are sure to be a hit.

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