Rocky Road Cupcakes

These were for the girls in my class at church and they are divine!  The recipe comes from “Cupcakes from the Cake Mix Doctor” by Anne Byrn.

cupcakes:

1 (18.25 oz) plain devil’s food cake mix

1 (3.4 oz) package vanilla instant pudding mix

1 cup whole milk (I only had skim so used that and they turned out great)

1/2 cup oil

3 eggs

1 teaspoon vanilla

1 cup milk chocolate chips (I only had semisweet)

milk chocolate rocky road frosting:

3/4 cup sugar

5 tablespoons butter

1/3 cup whole milk (only had skim and it worked just fine)

1 cup milk chocolate chips

3/4 cup coarsely chopped unsalted dry-roasted peanuts (I didn’t have any peanuts so used walnuts)

1 heaping cup miniature marshmallows

1  Preheat oven to 350.  Line muffin tins with paper liners.

2  Prepare cupcake batter:  Blend cake mix, pudding mix, milk, oil, eggs and vanilla on low for 30 seconds then on medium for 2 minutes.  Fold in chocolate chips.  Place 1 scoop of batter in each liner.

3  Bake cupcakes until they spring back when lightly touched, 18 – 20 minutes.  Let cool in pans 5 minutes.  Place on wire rack and let cool 15 minutes before frosting.

4  Prepare frosting:  Cook sugar, butter and milk over medium low heat, stirring constantly, until mixture comes to a boil, 3 – 4 minutes.  Boil, stirring constantly, 1 minute.  Remove from heat and stir in chocolate chips until they are melted.  Let pan rest to cool slightly but not completely, 3 – 4 minutes.  Fold in nuts and marshmallows until well combined and marshmallows begin to melt.

5  Place a heaping spoonful of frosting on each cupcake and swirl to spread it out, covering tops completely.

Yields 24 cupcakes

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