Rocky road cakes

A sweet treat you can't beat.

  • 20 mins preparation
  • 30 mins cooking
  • Makes 6
  • Print
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 cakes
  • 125 gram butter, softened
  • 1/2 teaspoon vanilla extract
  • 2/3 cup (150g) caster sugar
  • 2 eggs
  • 1 1/4 cup (185g) self-raising flour
  • 1/3 cup (80ml) milk
  • pink food colouring
  • 1 tablespoon cocoa powder
  • 2 teaspoon milk, extra
Rocky road topping
  • 300 grams milk chocolate, chopped100g mini pink and white marshmallows
    ½ cup (25g) flaked coconut
  • ½ cup (70g) unsalted roasted macadamia halves
  • 200 grams jelly raspberries, halved


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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