Bake it too, baby: Rocky Road Cupcakes How-to

Rocky Road Cupcakes how-to: read on, baby!

Post-Christmas, it's still cold outside. What could be a better time to bake myself a comforting sweet treat?

These cupcakes are a breeze to whip up when you feel like something sweet, chocolatey and warm. Best things to send to someone who is in need of some TLC this holiday season. I'd been looking for comfort food recipes to bake up a treat for someone dear going through a rough patch and a wrong man, and I found this recipe staring at me in the face.

How apt: when the going gets tough, bake some and eat 'em (sans the nuts)!

Piling on the fluffy goodness.



All ready to go into the oven.

Marsmallows peeking out of their fluffy chocolate cases.



Eat it warm while the marshmallows are soft and chewy! Recipe follows.

Rocky Road Cupcakes

Ingredients:
115g unsalted butter at room temperature
100g caster sugar
2 eggs
115g self-raising flour
3 tbsp cocoa powder (I used Hershey's)
3 tbsp milk
50g mini marshmallows
25g almond or brazil nuts (I omitted the nuts this time)

Method:
1. Preheat oven 180 degrees celsius (160 degree celsius for fan oven).
2. Beat butter and sugar together in a bowl until pale and fluffy.
3. Beat in eggs one at a time.
4. Sift flour and cocoa powder into mixture and fold in.
5. Stir in milk, followed by marshmallows and nuts (if you're adding them).
6. Bake for 18 minutes or until risen.

Makes 12 medium cupcakes.