Rocky Road Cupcakes

Ingredients:

• 2 tbsp. unsweetened cocoa
• 2 tbsp. hot water
• ½ cup butter, softened
• ½ cup superfine sugar
• 2 eggs, lightly beaten
• Generous ¼ cup self-rising flour

Topping:

• ¼ cup chopped mixed nuts
• 3 ½ oz. milk chocolate, melted
• 2 cups mini marshmallows
• ¼ cup candied cherries, chopped

Preheat oven to 350 degrees F. Line a 12-hole muffin pan with 12 paper liners or put 12 double-layer paper liners on a baking sheet. Blend the cocoa and hot water together and set aside. Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs, then beat in the blended cocoa. Sift in the flour and, using a metal spoon, fold gently into the batter. Spoon the mixture into the paper liners. Bake the cupcakes in the preheated oven for 20 minutes or until well risen and springy to the touch. Transfer to a wire rack to cool completely. For the topping, stir the nuts into the melted chocolate and spread a little of the mixture over the top of the cupcakes. Lightly stir the marshmallows and cherries into the remaining chocolate mixture and pile on top of the cupcakes. Let set. Make 12 cupcakes.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com