Rocky Road Brownie Cupcakes

Course Dessert

Cuisine American, Southern

Keyword rocky-road-brownie-cupcakes, rocky-road-brownies

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 342kcal

Author Melissa Sperka

Ingredients

1/2 cup slivered almonds toasted
1 18.3 oz package double chocolate brownie mix plus oil and eggs to prepare [i.e. Ghiradelli]
1 1/2 cups miniature marshmallows
1 cup of semi sweet chocolate chips
1/3 cup of heavy cream

Instructions

Preheat the oven to 350°F. Prepare a 12 cup muffin tin with liners and set aside.
Arrange almonds on a baking sheet and toast for 6-8 minutes. Set aside to cool..
In a mixing bowl prepare the brownies according to the instructions on the box. Divide batter evenly between muffin cups.
Bake the brownie cupcakes for 23-25 minutes or until a toothpick inserted into the center shows moist crumbs.
Remove from the oven and quickly place 8-10 marshmallows on top of each brownie cupcake. Return to the oven for another 2-3 minutes until the marshmallows begin to melt and brown. You can also broil, if preferred.
Ganache: Melt chocolate chips and cream together in a medium size microwave safe bowl. Heat in 30 second intervals stopping to stir each time. Repeat until smooth. Keep warm.
Assemble: Remove brownie cupcakes from oven, after toasting marshmallows. Sprinkle each with slivered almonds. Drizzle with the warm chocolate ganache.
Garnish with additional almonds, if desired. Serve warm.

Notes

Do you like coffee? If so, try a mocha version. Add 1-2 tsp of instant coffee or espresso to the batter OR prepared coffee in place of the water called for on the packaging.

Nutrition