Rocky road cupcakes

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Dessert, Finger food, Snacks
Favourite flavours: Cakes/baking, Chocolate

INGREDIENTS

125g butter, chopped, at room temperature
2/3 cup brown sugar
2 eggs
¾ cup self-raising flour
¼ cup cocoa powder
½ teaspoon baking powder
1/3 cup milk
¾ cup desiccated coconut

Topping:
150g dark chocolate, chopped
¼ cup cream
18 marshmallows, halved
1/3 cup shredded coconut, toasted
¼ cup peanuts, chopped
¼ cup glace cherries, chopped

METHOD

Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
Sift flour, cocoa and baking powder together. Lightly fold into creamed mixture alternately with milk, beginning and ending with flour. Fold in desiccated coconut. Spoon mixture into cases until 2/3 full.
Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
Topping: Combine chocolate and cream in a saucepan. Heat on low, stirring constantly, until melted and smooth. Set aside for 10 minutes until thickened slightly.
Spread icing over cooled cakes. Top with marshmallows. Sprinkle with shredded coconut, peanuts and cherries.

For more yummy cupcake recipes, see this week's Woman's Day (on sale May 18).

MESSENGER