Rocky Road Cupcakes

October 17, 2017 |

  • Desserts
  • Cupcakes

Rocky Road has been on the brain lately as it's my favorite flavor of ice cream. On the flip side, it's Fall and for some, eating this treat during cold, rainy days might sound crazy. It can be an inner struggle letting go of the things we love just because the weather, and season, changed. But I have a way to fix that!

This post is sponsored by Imperial Sugar. I have received sample products for writing this post as a #Choctoberfest participant. All opinions and images are my very own.

My remedy are these Rocky Road Cupcakes with Marshmallow Frosting! In this house, baking is a must on cold days. And, it's a perfect time to get little ones involved. Sweet things happen in the kitchen when families gather together and since 1843, Imperial Sugar has been at the heart of family traditions and celebrations. This season, create some lifelong memories as you bake with love and Imperial Sugar.

Rocky Road Cupcakes

#Choctoberfest is in full swing and these chocolate Rocky Road Cupcakes are like summer with each bite. To take them over the top, I drizzled melted semi-sweet chocolate and sprinkled toasted almonds to complete the treat! Although there are a few steps involved, I've done my best to break them down for you so please don't panic. Choose your favorite iTunes Playlist, hit play and get baking with me today! I promise, they are worth the effort!! Now, let's get going and bake up some chocolate sweetness!!

Rocky Road Cupcakes

Rocky Road Cupcakes


For the Cake

  • 1 box Chocolate Cake Mix
  • 1 cup Imperial Granulated Sugar
  • 1 cup Flour, all purpose
  • 3/4 tsp Salt
  • 4 Egg Whites
  • 8 oz Sour Cream
  • 2 tsp Vanilla Extract
  • 2 tbsp Oil
  • 1 tbps Instant Coffee/Espresso
  • 1 1/3 cup Water
  • 1/2 cup Slivered Almonds, toasted

For the Marshmallow Frosting

  • 4 Egg Whites
  • 1 cup Imperial Granulated Sugar
  • 1/2 tsp Cream of Tartar
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • Pinch of Sea Salt

For the Toppings

  • 1/2 cup Slivered Almonds, toasted & chopped
  • 1 cup Semi-Sweet Chocolate Chips


  1. Place a medium frying pan over medium low heat and add ALL of the almonds (for cake and topping). Using a silicone spatula, stir continually until the almonds are toasted and medium golden brown in color. Immediately remove from heat and transfer almonds to a paper towel to begin cooling off. Divide in half and chop the half that will be used for the topping. Set aside.

For the Cake

  1. Preheat oven to 350 degrees (F). Prepare cupcake pans with liners and set aside.
  2. In a medium bowl, combine cake mix, sugar, flour and salt. Set aside.
  3. In the bowl of a stand mixer, combine egg whites, oil, sour cream, extract, water and coffee/espresso granules. Using the paddle attachment on low speed, mix until well combined.
  4. Slowly add the dry ingredients and mix on low speed for 2 minutes. Stop and scrape bowl. Resume mixing on low until most lumps are gone.
  5. Add half (1/2) of the toasted almonds to the batter and stir to combine.
  6. Fill cupcake liners 2/3 way up and bake for 18-20 minutes or until an inserted toothpick comes out clean. Remove from oven and allow to cool completely.

For the Frosting

  1. Bring a small cooking pot with 2 inches of water to a low simmer. In a glass bowl, stir sugar, salt and cream of tartar. Add egg whites and whisk to combine. Carefully place glass bowl on top of cooking pot as a double boiler, slightly tilted
  2. Continually stir mixture until warm and the sugar has dissolved, about 5-6 minutes
  3. When ready, remove glass bowl from heat and dry bottom and sides with a towel. Transfer mixture to bowl of a standing mixer. Using whisk attachment, slowly begin whipping on low speed and gradually increase to high. Whip for approximately 6-7 minutes or until glossy.
  4. Stop and add extracts. Whip another 10-15 seconds. Transfer frosting to a disposable piping bag. Frost cooled cupcakes.

For the Toppings

  1. Melt chocolate according to directions and allow to stand and cool about 2-3 minutes. Transfer to a disposable piping bag and drizzle over frosting. Top with remaining chopped almonds. Devour!

If you do not have a double boiler, use the pot and bowl method like I did. Helpful tip: I clip a clothespin to the back edge of the pot and use it as a spacer between the bowl and pot for the steam to escape. 

Marshmallow Frosting: To make sure the sugar has dissolved completely, carefully rub the mixture between your fingers. There should not be any grit to the mixture.

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Cori - xoxo