Description
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.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup semi-sweet chocolate chips, divided
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup marshmallow bits
Instructions
- 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 and vanilla.
- 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 other a wire rack or enjoying warm.