Quick & Easy

Rocky road cakes

A sweet treat you can't beat.
Photographer: Joshua Dasey, Stylist: Margot Braddon

The combination of sweet, creamy chocolate, crunchy nuts and fluffy, light marshmallows is unbeatable in these sweet cupcakes.

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Rocky road topping


Rocky road cakes

1.Preheat oven to 180°C(160°C fan-forced). Line a 6-hole texas or 12-hole standard muffin pan with paper cases.
2.Beat butter, vanilla, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour and milk in two batches.
3.Divide mixture evenly among three bowls. Tint one mixture pink. Blend sifted cocoa with extra milk in cup; stir into another mixture. Leave third mixture plain.
4.Drop alternate spoonfuls of the mixtures into cases. Pull a skewer backwards and forwards through mixtures for a marbled effect; smooth surface.
5.Bake cakes for 30 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in pan for 5 minutes before transferring to a wire rack to cool.
6.Meanwhile, make rocky road topping.
7.Spoon rocky road topping evenly on top of each cupcake; sprinkle with flaked coconut. Stand for 30 minutes or until set.

Rocky road topping

8.Place chocolate in a medium heatproof bowl over a medium saucepan of simmering water (make sure the base of the bowl doesn’t touch the water); stir until smooth. Place remaining topping ingredients in another medium bowl; add chocolate, stir to combine.

You can also make these in a 12-hole (1/3 cup/80ml) standard muffin pan; you will only need to bake them for 20 minutes.


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