Rocky Road Cupcakes (Chefs We Love- Year Three: Volume 10; February, 2013)

Prep time:
Cook time:
Ready in:
Serves: 9- 18

Ingredients:
CUPCAKES:
2 c. flour
1 1/2 tsp. baking powder

1/2 tsp. baking soda
3/4 c. cocoa powder
3/4 c. unsalted butter, room temperature
1 1/3 c. sugar
2 large eggs
2/3 c. sour cream
1 tsp. vanilla extract
1/3 c. milk
1/2 c. mini marshmallows
1/2 c. mini, semi-sweet chocolate chips
1/2 c. almonds- loosely chopped

FROSTING:
2 egg whites

1/2 c. sugar
2 tsp. cocoa powder
18 almonds, mini marshmallows, and chocolate pieces for decoration

Directions:
- Preheat oven to 350

- Line a cupcake tin with cupcake liners
- Whisk flour, baking powder, baking soda, and cocoa powder in a medium-sized bowl
- Beat butter and sugar in a large bowl until light and fluffy
- Beat in eggs, sour cream, vanilla, and milk until blended
- Mix dry ingredients into wet ingredients until just combined
- Fold in marshmallows, chocolate chips, and almonds
- Fill cupcake liners 3/4 full
- Bake until a toothpick comes out dry, about 25 min
- Combine egg whites and sugar in mixing bowl of a stand mixer
- Set mixing bowl on top of a pot of boiling water
- Whisk until sugar has reached 110 on a candy thermometer
- Remove mixing bowl from pot and place on mixer
- Whisk for 10 min on medium speed using the whisk attachment
- Whisk on high speed until there are stiff glossy peaks, about five min

- Whisk in cocoa powder until just integrated
- Spoon onto cupcakes
- Top each cupcake with an almond, marshmallow, and piece of chocolate
- Toast meringue and marshmallow using a culinary torch or placing under oven broiler for just a quick second, make sure to not walk away as these will toast fast

*Anne found recipe here