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Rocky Road Brownie Cupcakes

Rocky Road Brownie Cupcakes

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  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 12
  • Category: Dessert


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


  • 1 cup (2 sticks) unsalted butter
  • 3 ounces chopped unsweetened chocolate
  • 1/2 cup unsweetened cocoa powder
  • 21/2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon vanilla
  • 11/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup mini marshmallows
  • 1/2 cup chocolate chips


  1. Preheat oven to 350°F. Spray 12 muffin cups with nonstick cooking spray or fill them with cupcake liners; set aside.
  2. In a double boiler or a microwave set on low power, melt the butter and chopped chocolate, stirring frequently. Transfer chocolate mixture to a large bowl and let cool. Whisk in the cocoa until smooth. Whisk in the granulated sugar then whisk in the eggs and vanilla. Fold in the flour and salt until just blended. (Do not overmix.)
  3. Divide the batter evenly among the prepared muffin cups filling each cup to the top. Top each cupcake with some nuts, marshmallows and chocolate chips. Bake about 15 minutes or until brownies are slightly underdone (they should be a bit gooey inside). Let cool in pan on a wire rack for 5 minutes.