Rocky Road Chocolate Cupcakes
Have you ever wanted to combine the irresistible flavors of rich cocoa, sweet white chocolate, and gooey marshmallows all in one delightful treat? These White Chocolate and Marshmallow Muffins are the perfect solution! Each bite offers a perfect balance of sweetness and decadence, with a fluffy texture that's sure to please your taste buds. Enjoy them fresh out of the oven or save some for later – either way, they are sure to become a new family favorite.
— Constant Cookbook
Ingredients
- 6 tbsp sunflower oil
- 225g plain flour
- 55g cocoa powder
- 1 tbsp baking powder
- pinch of salt
- 115g caster sugar
- 100g white chocolate chips
- 50g white mini marshmellows (chopped in half)
- 2 egggs
- 250ml milk
Instructions
- Grease a 12-hole muffin tin. Sift together the flour, cocoa powder, baking powder and salt into a large bowl. Stir in the sugar, chocolate chips and marshmallows.
- Place the eggs in a large jug or bowl and beat lightly, then beat in the milk and oil. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until combined ; do not overmix. Spoon the batter into the muffin tin.
- Bake in a preheated oven 200'c gas mark 6, for 20 minutes, or until risen and firm to the toach. Leave to cool in the tin for 5 minutes, then serve warm or transfer to a wire rack to cool completely.
Yield
Makes 12 cakes
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