Rocky Road Cupcakes

Rocky Road Cupcakes are a delightful twist on the classic ice cream flavor. These moist and chocolatey cupcakes are loaded with mini marshmallows, pecans, chocolate chips, and graham cracker crumbs for a taste of nostalgia. Perfect for indulging your sweet tooth

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/2 cup mini marshmallows
• 1/2 cup chopped pecans
• 1/2 cup semisweet chocolate chips
• 1/4 cup crushed graham crackers

Instructions:

Warm up your oven to 350 F 180C and put paper liners in a cupcake tin

Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl

Put away

Melt the butter and mix it with the sugar in a different bowl until the mixture is light and fluffy

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

Slowly add the dry ingredients to the wet ingredients, mixing them in with buttermilk every so often

Start with the dry ingredients and end with the buttermilk

Dont mix any further than that

Put the chopped pecans, mini marshmallows, semisweet chocolate chips, and graham cracker crumbs into the batter and mix them in well

Fill each cupcake liner about two thirds of the way to the top with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

First, let the cupcakes cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

After the cupcakes have cooled, you can frost them with your favorite frosting and add extra marshmallows, pecans, chocolate chips, or graham cracker crumbs if you want

Have fun with your tasty Rocky Road Cupcakes