Rocky Road Brownie Cupcakes

My favorite ice cream flavor baked into rich, gooey brownies that are topped with pecans, marshmallows and melty chocolate chips in these incredible Rocky Road Brownie Cupcakes.

Blissful Brownie Cupcakes

Find your happy place with my irresistible Rocky Road Brownie Cupcakes. A rich, gooey brownie topped with crushed pecans, marshmallows bits and melty chocolate chips. Whether your day feels like a “rocky road” or not, these brownie cupcakes are sure to transport your mind to a state of bliss.

My favorite Ice Cream in a Cupcake

What’s your favorite ice cream flavor? By the title of this post you could probably guess that mine is Rocky Road (cookies and cream is a close second)! I am always baffled if I go to an ice cream shop that doesn’t have Rocky Road as a flavor option. The combination of chewy marshmallows with crunchy nuts in a rich chocolate ice cream gets me every time. It takes something special for me to venture out and order another flavor.

I’ve already made rocky road profiteroles (yum!) and these no-bake rocky road crunch bars, but there’s never enough. So in honor of my favorite ice cream, I made these irresistible Rocky Road Brownie Cupcakes. Rich chocolate. Crunchy pecans. Sweet marshmallows. It’s everything I love all in one decadent treat.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Unsalted butter: adds richness, moisture, and that fudgy brownie texture.
• Semi-sweet chocolate chips (divided): when melted, provides deep chocolate flavor and contributes to the brownie structure. Also adds melty pockets of chocolate to the topping for extra richness and texture. Dark chocolate chips work great as a substitute. Milk chocolate chips can be used, but will make it noticeably sweeter.
• Unsweetened cocoa powder: gives the cupcakes their deep chocolate brownie flavor and rich color. Dutch-processed cocoa works great too.
• Granulated sugar: sweetens the brownies and helps create that crackly top.
• Large eggs (at room temperature): bind ingredients together and give structure while adding moisture.
• Pure vanilla extract: enhances and rounds out the chocolate flavor.
• All-purpose flour: provides structure and stability to hold the brownies together.
• Kosher salt: balances the sweetness and makes the chocolate flavor pop more. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
• Chopped pecans: add crunch and that classic rocky road nuttiness.
• Marshmallow bits: give that signature rocky road chewy sweetness to the top of the cupcakes.

Supplies:

• 12-cup muffin pan
• Nonstick cooking spray or cupcake liners
• Large microwave-safe bowl
• Whisk

How to Make Rocky Road Brownie Cupcakes

• Preheat oven to 350°F. Spray each cup of a 12-cup muffin pan with nonstick cooking spray or fill them with cupcake liners; set aside.
• In a large microwave-safe bowl, melt the butter and 1/2 cup chocolate chips on low power, stirring every 30 seconds until smooth.
• Let cool for a few minutes and then whisk in the cocoa powder until well incorporated.

• Whisk in the granulated sugar.
• Then whisk in the eggs

• Add the vanilla and whisk until incorporated.
• Fold in the flour and salt.
• Divide the batter evenly among the prepared muffin cups filling each cup almost full.

• Top each cupcake with some chopped pecans, marshmallow bits, and some of the remaining chocolate chips.

• Bake for about 15 minutes or until a toothpick inserted in the center comes out with moist crumbs.
• Let cool in pan for 10 minutes before removing to a wire rack or enjoying warm.

Storage

Store leftovers in an airtight container at room temperature for up to 5 days. If you want that fresh, gooey brownie texture again, warm a thawed cupcake in the microwave for about 10–15 seconds—just enough to soften the chocolate and marshmallows without overheating.

To freeze, allow to cool completely and then wrap each cupcake in plastic wrap and store in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before enjoying.

If you make my Rocky Road Brownie Cupcakes and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,

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