Recipe by Ghirardelli®
"Gooey, crunchy, decadent little cupcakes with big chocolate flavor . . ."
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1 3/4 cups
Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
unsalted butter, cut into pieces
all-purpose flour plus
coarsely chopped walnuts
The brownie cupcake part was so yummy. I am not a big fan of marshmallows so I may leave them off next time. Also, we don't do nuts here.
I made these for a potluck at work because I thought they looked SO good! The flavor was great, as well as the texture of the cake but the marshmallows melted and ran off the top of the cakes and burned onto the pan, the chocolate chips and nuts that were on the top melted into the cake so in the end, they looked NOTHING like the picture. I made a second batch, waiting to top them with the nuts, chocolate chips and marshmallows until the last 5 minutes of baking time but the marshmallows did the same thing, they swelled up, melted and started sliding off the cupcake again.
These were a huge hit! I was told the best cupcake ever eaten - and I bake for the office all the time. One note: There is a lot of time for prep for this recipe and it took longer than 20 mins to fully bake.
Mine looked just like the picture, tasted great and were moist. My co-workers loved them. I especially enjoyed that no frosting is needed to make a pretty cupcake. I did not have an issue with the marshmallows. I only placed 3-4 mini marshmallows on each. I just kept a close eye on the cupcakes and as soon as I saw them brown a little or swell up. I removed them from the oven. Check out the picture I uploaded.
Extremely delicious and easy to make; I can't wait to share these with my classmates!
My family really liked the toppings and the chocolatey taste was definitely there but they turned out very dry, and had a texture more like a muffin. They went down easier the next morning with some butter spread on them.
I also sprayed the liners with cooking spray. I made the mistake of not melting the chocolate over boiling water and just microwaved it. Oops! DON'T DO THIS.
I was also scared of burning the marshmallows as read in previous reviews, so I just mixed in the nuts and marshmallows.
Due to not cooking the chocolate properly, they came out crisp on top, gooey underneath, best eaten with a spoon. Tasted great but did not look like cupcakes.
great idea... for some reason mine didn't turn out and ended up tossing them. The few I made in my mini cupcake (George Forman type unit) turned out good. Just stuffed a mini marshmallow in the middle and topped of with nuts, closed the lid and tasted good. Would definitely make a mini version again
* Percent Daily Values are based on a 2,000 calorie diet.
Ghirardelli Rocky Road Cupcakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 224
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