rocky road brownie cupcakes

(from 20somethingcupcakes)

 

If it sounds too good to be true, it probably is.

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{Except for when talking about the combination of marshmallows, brownies, and cupcakes, that is.}

Over the weekend, we celebrated two very big birthdays: the 65th birthday of Daniel's mom, Meg, and the 40th of his sister, Dina. And as these are two VERY special women in my life, a baking project was in order. I quickly realized that asking Dan for guidance here was pretty worthless (his response that "they like everything" = not a big help), so I moved onto his other sister, Tracy. She gave me brownies and ice cream for Dina, and either coconut or lemon meringue for Meg. In Dan's defense, they do like pretty much everything...but this - this gave me something to work with.

I had just seen the *cutest* lemon meringue cupcakes, so I was kind of sold on doing those. And brownies are always great - but pretty easy and everyday. How could I make them more special? Well, I was taking the lemon meringue and spinning it into a cupcake, so how about doing the same with the brownie idea?

Perfect.

My next thought was Rocky Road. So, I googled "rocky road brownie" and "cupcake"  and one of the first results that came up was this one. They were exactly what I had pictured: CUTEST.THINGS.EVER.

Rocky Road Brownie Cupcakes

Recipe adapted courtesy of Cookie Madness

  • 8 tablespoons unsalted butter
  • 1/4 cup unsweetened natural cocoa powder
  • 2 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3/4 cup all purpose flour
  • 2/3 cup semi-sweet chocolate chips (I use Ghirardelli. Always.)
  • 1/3 cup toasted pecan pieces or coarsely chopped pecans
  • 2/3 cup mini marshmallows

Preheat oven to 350 degrees. Spray the top of a 12 cup muffin pan with cooking spray (this way, any topping that falls off doesn't stick!) and line the cups with paper liners.

Melt the butter in the microwave. Add cocoa to the melted butter and stir well. Set the mixture aside and let it cool slightly. Now, whisk the eggs, sugar, vanilla and salt together in a medium mixing bowl. Add the butter/cocoa mixture and stir until well mixed. Add flour, stirring just until blended. Mix in 1/3 cup of the chocolate chips. The batter is done! Spoon it into the cups, dividing evenly among all 12 (about halfway full).

Bake muffins for 18 minutes. While they are baking, stir together the remaining 1/3 cup chocolate chips, toasted pecans and mini marshmallows to make your topping. After the 18 minutes are up, take the pan out of the oven and sprinkle with the marshmallow mixture. Return them to the oven and bake for 2 more minutes (for a total bake time of 20 minutes). Let them cool in the tins for about 10 minutes, then carefully take them out and let cool completely before serving.

Makes 12.

{This recipe is great because it's SO simple, but you can definitely play around with it. If you have a favorite brownie recipe already, you could easily use that for the batter, and then just add the topping the way we did here. And if you're not weirdly obsessed with baking from scratch like I am, you could totally just use the boxed brownie mix!}

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