I don’t think there’s anything quite as good as White chocolate Rocky Road made with macadamia nuts. I first tried this at a little boutique bakery in Double Bay where I worked. If ever I needed an energy fix, a small sweet square of this would do. A square would do but more often than not, more than one square of this was consumed. They would also add Turkish Delight into the mix to give it that wonderful chewy tooth-sticking texture to it.
I sought to recreate something like this but alas I did not have any Turkish Delight. So I had to be satisfied with a white chocolate, macadamia and marshmallow Rocky Road instead. The base of the cake is like a lighter version of a white chocolate mud, sticky with melted marshmallows and digging out the centre and adding a fresh marshmallow and macadamia halves added to its Rocky Road feel. Once you try these with the sticky melted marshmallow, crunchy macadamias and squelchy marshmallow inner and smooth white chocolate ganache you’ll be wanting more.
These are my entry for the Cupcake Hero baking challenge-wish me luck!
Marshmallow Rocky Road cupcakes
For the cupcakes (makes 12)
- 125g butter
- 75g white eating chocolate chopped coarsely
- 1 cup (220g) caster sugar
- 1/2 cup (125ml) milk
- 3/4 cup (105g) plain flour
- 1/2 cup (75g) self raising flour
- 1 egg
- 10 large marshmallows chopped into smaller pieces or 36 mini marshmallows
1. Preheat oven to moderate 170C degrees/150C fan forced. Line 12 hole standard muffin pan with paper cases
2. Combine butter, chocolate, sugar and milk in a small saucepan, stir over low heat until smooth. Cool 15 minutes.
3. Transfer mixture to large bowl. Whisk in sifted flours, then egg and stir in chopped up marshmallows. Transfer into a measuring jug for easy pouring and divide mixture among cases.
4. Bake large cakes for about 30-40 minutes, regular cakes about 20 minutes. Cool in tin for 10 minutes, then turn cakes onto wire rack to cool.
For topping and filling
- 300grams white chocolate chopped in small pieces
- 1/2 cup (125ml) cream
- Rose pink colouring tint
- 6 marshmallows cut in half
- 18 whole macadmias cut in half (3 halves per cupcake or thereabouts)
To decorate
- Marshmallows to decorate
- Chocolate coated coffee beans
- Pink pearl mini cachous
To fill: Cut out centre of the cake and pop in a marshmallow half and 3 macadamia halves. Trim “lid” and replace on top. Cake is ready to ice with ganache.
For ganache: Combine chocolate and cream in a small heatproof bowl; stir with metal spoon over pan of simmering water until melted and smooth. Carefully stir in colouring tint using a restrained hand. Cool in fridge until it reaches a piping consistency and pipe ganache over cupcakes using swirl tip nozzle.
To decorate: cut marshmallows into 4 even pieces using scissors and shape each petal being careful not to pull too hard. The way that you cut the marshmallow really determines the shape so cut evenly and carefully. Sprinkle pearl pink mini cachous on the centre of each petal (handle the edges as centre will be sticky). Place 4 petals on each cupcake, use chocolate coated coffee bean as the centre and sprinkle more cachous in the indentations of the icing.
14 Comments | Add your own
Those look beautiful!
With so many marshmallows I’m sure they’d taste nice as well
these look fabulous…mine looked just like yours when they came out of the oven…with the exploded marshmallows on top but that was pretty genius cutting out the centre and adding more in there! super entry for cupcake hero!
Hi Popeye-Why thankyou! I didn’t expect to like the taste of them as much as I did. As it was I ate 4 of them
Hi airy fairy-Thanks!
Yeah I kind of expected the explosion as I made a Jessica Seinfeld Pumpkin cake and they did the same thing. Its amazing what some white chocolate ganache can cover up though 
Wow, these are so pretty! And sound amazing.
If I ever get the mass of cake currently occupying every spare piece of bench out of my kitchen I might just have to try these… Aw, now I have hankerings! 
Hi Rosa-Thankyou so much! Hehe I’m sure people would love to be in your position! If you do make them please let me know what you think of them
I hope you win!!
Macadamia’s are my favourite nut!
My sister sent me some butter-candy ones at Christmas which were the most moreish things I’ve ever eaten. They weren’t covered in candy or anything.. it’s as if they were dusted in a butter-candy flavouring.. and toasted.. They were just sublime.
Your cupcakes are beeeautiful.. you are the cupcake queen!
Hi Maria-Thankyou!
Macadamias are fabulous indeed and I find including them instead of other nuts makes the item a bit more luxurious.
Mmm those butter candy ones sound divine! I think the simple but delicious coating makes the nut stand out more too.
Aww shucks thankyou!
Your cupcakes look divine!! I love the marshmallow petals!!
Hi Tammy-Thanks so much! Yours look absolutely mouth watering!
These look amazing. I’ve invited my young niece for a teddy’s bears picnic next week, & have chosen to do this recipe. Who wouldn’t fall in love with these?
Hi Julia-Thanks! I predict you’ll be the most popular aunt or adult for miles! The flowers are so easy but effective to do
May I check whether it’s definitely 75g DARK eating chocolate for the cake base?
Can’t wait to try them out!
Hi Lotie-You were right to ask! It should be white chocolate
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[...] gorgeous! These beauties come from Lorraine of Not Quite Nigella. Go check out the recipe here. I think these have to go on the must-bake list. I am in love with them. I mean it. Love. Posted [...]
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