Rocky Road Cupcakes

Ingredients

• 1 quantity Basic cupcakes (see related recipe)
• 250g packet raspberry and vanilla marshmallows, quartered
• 1/2 cup diced almonds
• 1/2 cup desiccated coconut
• 500g milk chocolate, melted

Method

1. Preheat oven to 180°C/160°C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases. Make Basic cupcakes (see related recipe).
2. Combine marshmallows, almonds and coconut in a bowl. Add chocolate. Mix to combine. Spoon mixture onto cakes. Stand at room temperature to set. Serve warm.

Notes

• 
  For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool. Nutrition data is per cupcake.

Basic Cupcakes

Ingredients

• 200g unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup caster sugar
• 3 eggs
• 2 1/2 cups self-raising flour, sifted
• 1/2 cup milk

Method

1. Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
2. Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
3. For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
4. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.