I made these, for the boys' baseball team snacks. Adapted, from the Cupcakes from the Cake Mix Doctor.
They don't look pretty, but are delicious! (I'm not a big chocolate fan, and the frosting is AMAZING!)
Rocky Road Cupcakes
Ingredients
1 package (18.25 oz.) devil's food cake mix
1 package (3.4 oz.) chocolate instant pudding
1 cup skim milk
1/2 cup applesauce
3 large eggs
1 teaspoon pure vanilla extract
1 cup milk chocolate chips
1. Preheat your oven to 350 degrees and line two, 12-cup cupcake pans with paper or foil liners.
2. In a large mixing bowl, combine all the cupcake ingredients EXCEPT the chocolate chips. Beat with an electric mixer until the batter is well-combined, thick and relatively smooth.
3. Fold in the chocolate chips.
4. Carefully scoop about 1/3 cup batter into each cupcake well, filling each about 3/4 full.
5. Place the pans on the center rack in the oven and bake for about 18-20 minutes, or until the cakes spring back when lightly pressed.
6. Remove the pans from the oven and place them on wire racks to cool for 5 minutes before carefully removing the cupcakes from the pans and placing the cakes on racks to cool completely before frosting.
Frosting Ingredients
3/4 sugar
5 tablespoons unsalted butter
1/3 cup skim milk
1 cup milk chocolate chips
3/4 cup unsalted dry-roasted peanuts
1 heaping cup of mini-marshmallows
1. Place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, about 3 to 4 minutes.
2. Boil, stirring constantly, for 1 minute.
3. Remove the pan from the heat and add the chocolate chips, stirring until the chips are melted.
4. Let the mixture cool for about 3 to 4 minutes before folding in the marshmallows and peanuts.
5. Press a heaping tablespoon of frosting on each cupcake, swirling the frosting with a off-set spatula to cover the whole cap of the cupcake.
Rocky Road Cupcakes
Ingredients
1 package (18.25 oz.) devil's food cake mix
1 package (3.4 oz.) chocolate instant pudding
1 cup skim milk
1/2 cup applesauce
3 large eggs
1 teaspoon pure vanilla extract
1 cup milk chocolate chips
1. Preheat your oven to 350 degrees and line two, 12-cup cupcake pans with paper or foil liners.
2. In a large mixing bowl, combine all the cupcake ingredients EXCEPT the chocolate chips. Beat with an electric mixer until the batter is well-combined, thick and relatively smooth.
3. Fold in the chocolate chips.
4. Carefully scoop about 1/3 cup batter into each cupcake well, filling each about 3/4 full.
5. Place the pans on the center rack in the oven and bake for about 18-20 minutes, or until the cakes spring back when lightly pressed.
6. Remove the pans from the oven and place them on wire racks to cool for 5 minutes before carefully removing the cupcakes from the pans and placing the cakes on racks to cool completely before frosting.
Frosting Ingredients
3/4 sugar
5 tablespoons unsalted butter
1/3 cup skim milk
1 cup milk chocolate chips
3/4 cup unsalted dry-roasted peanuts
1 heaping cup of mini-marshmallows
1. Place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, about 3 to 4 minutes.
2. Boil, stirring constantly, for 1 minute.
3. Remove the pan from the heat and add the chocolate chips, stirring until the chips are melted.
4. Let the mixture cool for about 3 to 4 minutes before folding in the marshmallows and peanuts.
5. Press a heaping tablespoon of frosting on each cupcake, swirling the frosting with a off-set spatula to cover the whole cap of the cupcake.
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