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Rocky Road Brownie Cupcakes Recipe

Rocky Road Brownie Cupcakes

Course Dessert
Cuisine American
Keyword rocky-road-brownie-cupcakes, rocky-road-brownies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Calories 342kcal
Author Melissa Sperka


  • ½ cup slivered almonds toasted
  • 1 18.3 oz package double chocolate brownie mix plus oil and eggs to prepare [i.e. Ghiradelli]
  • 1 ½ cups miniature marshmallows
  • 1 cup of semi sweet chocolate chips
  • cup of heavy cream


  • Preheat the oven to 350°F. Arrange almonds on a baking sheet and toast for 6-8 minutes. Set aside to cool.
  • Meanwhile, prepare a 12 cup muffin tin with liners and set aside.
  • 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.
  • Meanwhile, prepare 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.
  • To 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.


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.


Serving: 1serving | Calories: 342kcal | Carbohydrates: 50g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 156mg | Potassium: 122mg | Fiber: 2g | Sugar: 33g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg