Name: Rocky road cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Topping; 150 gram dark chocolate, chopped; 1/4 cup cream; 18 marshmallows, halved; 1/3 cup shredded coconut, toasted; 1/4 cup peanuts, chopped; 1/4 cup glace cherries, chopped; 125 gram butter, chopped, at room temperature; 2/3 cup brown sugar; 2 eggs; 3/4 cup self-raising flour; 1/4 cup cocoa powder; 1/2 teaspoon baking powder; 1/3 cup milk; 3/4 cup desiccated coconut

Ingredients

Topping

150 gram dark chocolate, chopped

1/4 cup cream

18 marshmallows, halved

1/3 cup shredded coconut, toasted

1/4 cup peanuts, chopped

1/4 cup glace cherries, chopped

125 gram butter, chopped, at room temperature

2/3 cup brown sugar

2 eggs

3/4 cup self-raising flour

1/4 cup cocoa powder

1/2 teaspoon baking powder

1/3 cup milk

3/4 cup desiccated coconut

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2.In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.

3.Sift flour, cocoa and baking powder together. Lightly fold into creamed mixture alternately with milk, beginning and ending with flour.

4.Fold in desiccated coconut. Spoon mixture into cases until 2/3 full.

5.Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

6.To make topping, combine chocolate and cream in a saucepan. Heat on low, stirring constantly, until melted and smooth. Set aside for 10 minutes until thickened slightly.

7.Spread icing over cooled cakes. Top with marshmallows. Sprinkle with shredded coconut, peanuts and cherries.

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Ingredients

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