The manufacturing procedure is extremely easy, you simply require to follow the methods that we have actually composed on this web page. The complying with are the stages of just how to prepare LOADED ROCKY ROAD CUPCAKES.
You may have seen my first instalment of Chocolate Doughnut Cupcakes on Tuesday. If not, please check them out. They are so, so good ‘cause, well
You may have noticed I like to whip buttercream and that’s because it creates this super creamy, billowy, soft buttercream which is seriously amaaaaazing, you guys. It takes a little extra time but, please do it because the end result is so fluffy and pipes beautifully. (Unless of course it’s a cold day. Grrr. But easy fixed. Just add some milk to loosen it up a little). Nom, nom, nom.
This is my absolute favourite Chocolate Cupcake recipe. I’ve used it many times since my original recipe (Chocolate Chocolate Cupcakes) and each time it works out perfectly. They are tender, moist and fluffy and full of chocolate flavour. The perfect chocolate cupcake.
For the cupcakes:
- 1 cup 128g plain flour
- 1/2 cup 40g cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 113g or 1 stick unsalted butter, melted
- 1/2 cup 100g caster sugar
- 1/2 cup 100g dark brown sugar, packed
- 2 eggs, at room temp
- 2 teaspoon vanilla extract
- 3/4 cup buttermilk
For the Buttercream
- 375 g unsalted butter, softened
- 3 cups icing (powdered / confectioners) sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 tablespoons thickened cream (note 1)
For the ganache
- 1/3 cup 80ml cream
- 120 g dark (70%) chocolate, chopped
- Mini marshmallows
- Soft jellies or jubes
- Melted chocolate and chocolate shavings
- For the cupcakes: Preheat your oven to 180C (350F) and line your cupcake tins with paper cases.
- In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine
for full instruction please see : www.sugarsaltmagic.com
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Originally posted 2017-11-17 07:25:14.