Rocky Road Cupcakes
These Rocky Road Cupcakes deliver everything you love about the classic rocky road flavor: deep chocolate richness, gooey marshmallow sweetness, and the perfect nutty crunch. Featuring ultra-moist chocolate cupcakes, a luscious marshmallow fluff filling, and a light chocolate pudding whipped cream frosting, this recipe creates a bakery-quality dessert that’s easy to make at home. Perfect for parties, celebrations, or anytime you crave a gourmet chocolate treat.
Prep Time20 minutes mins
Cook Time18 minutes mins
Total Time38 minutes mins
Servings: 24
Cupcakes
- 1 box dark chocolate fudge cake mix
- 3/4 cup vegetable oil
- 3.9 oz instant chocolate fudge pudding mix
- 1 cup sour cream
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup chopped walnuts
- 1/4 tsp sea salt
Frosting
- 2 cups heavy cream
- 1/2 cup confectioners’ sugar
- 1/3 cup instant chocolate pudding mix
Filling
- 1 1/2 cups marshmallow fluff
Toppings
- Mini marshmallows
- Extra chopped walnuts
- Sprinkles
Preheat oven to 350°F (175°C). Line two cupcake pans with cupcake liners.
In a large bowl, whisk together cake mix, pudding mix, and sea salt.
Add eggs, sour cream, vegetable oil, vanilla, and milk. Mix until smooth and fully combined.
Fold in chopped walnuts.
Divide batter evenly among cupcake liners, filling each about 3/4 full.
Bake for 17–19 minutes or until a toothpick inserted comes out clean. Cool completely.
For the frosting, whip heavy cream with powdered sugar until soft peaks form. Add pudding mix and continue whipping until thick and pipeable.
Core the center of each cupcake and fill with a spoonful of marshmallow fluff.
Pipe frosting over each cupcake.
Finish with mini marshmallows, extra walnuts, and sprinkles.
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Add mini chocolate chips to the batter for extra texture.
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Chill the frosting 10 minutes before piping for best stability.
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Use a cupcake corer or small knife to fill cupcakes cleanly.