Ghirardelli Rocky Road Cupcakes
1 3/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1/2 cup unsalted butter, cut into pieces
1/2 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3 large eggs
3/4 cup sugar
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 cup mini marshmallows
1. Preheat the oven to 350 degrees with a rack in the lower third. Grease
the muffin pan and line the cups with paper liners.
2. In the top of a double boiler or in a heatproof bowl over barely
simmering water, melt 1-1/4 cups of the chocolate chips with the butter,
stirring frequently until melted and smooth. Remove the chocolate from the
heat and let it cool to lukewarm. Meanwhile, in a small bowl, whisk the
flour and baking powder together thoroughly.
3. In a large bowl, beat the eggs, sugar, and salt on high speed of an
electric mixer for 2 to 3 minutes until the mixture is very pale and thick.
Scrape the warm chocolate over the egg mixture and fold it in with a large
rubber spatula. Sprinkle the flour into the bowl with half of the remaining
chocolate chips and half of the walnuts. Fold just until the ingredients are
blended. Divide the batter evenly among the lined cups. Sprinkle the tops
with marshmallows followed by the remaining walnuts and the remaining
chocolate chips. Bake 18 to 20 minutes until the marshmallows are golden
brown.
4. Set the pan on a rack to cool for 5 minutes. Run the tip of a table knife
around the top of each cupcake to detach any melted marshmallow or chocolate
from the pan. Let the cupcakes cool until firm enough to remove from the
pan. Serve warm or at room temperature.
1 3/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1/2 cup unsalted butter, cut into pieces
1/2 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3 large eggs
3/4 cup sugar
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 cup mini marshmallows
1. Preheat the oven to 350 degrees with a rack in the lower third. Grease
the muffin pan and line the cups with paper liners.
2. In the top of a double boiler or in a heatproof bowl over barely
simmering water, melt 1-1/4 cups of the chocolate chips with the butter,
stirring frequently until melted and smooth. Remove the chocolate from the
heat and let it cool to lukewarm. Meanwhile, in a small bowl, whisk the
flour and baking powder together thoroughly.
3. In a large bowl, beat the eggs, sugar, and salt on high speed of an
electric mixer for 2 to 3 minutes until the mixture is very pale and thick.
Scrape the warm chocolate over the egg mixture and fold it in with a large
rubber spatula. Sprinkle the flour into the bowl with half of the remaining
chocolate chips and half of the walnuts. Fold just until the ingredients are
blended. Divide the batter evenly among the lined cups. Sprinkle the tops
with marshmallows followed by the remaining walnuts and the remaining
chocolate chips. Bake 18 to 20 minutes until the marshmallows are golden
brown.
4. Set the pan on a rack to cool for 5 minutes. Run the tip of a table knife
around the top of each cupcake to detach any melted marshmallow or chocolate
from the pan. Let the cupcakes cool until firm enough to remove from the
pan. Serve warm or at room temperature.
