Red Velvet Rocky Road Cupcakes
Red Velvet Rocky Road Cupcakes| Make a all time favorite semi homemade version of the best Red Velvet Rocky Road Cupcakes. Because nothing beats a Red Velvet Cupcake piled high with chocolate mousse, marshmallows, mini chocolate chips, chopped nuts and drizzled with a chocolate glaze! This recipe is quick and easy to make. With only a few ingredients (that I bet you already have on hand) you can create a delicious dessert. No one has to know that they started with a cake mix, but if they did they wouldn’t care!
No fancy piping tips for this cupcake! All you need is an ice cream scoop. If you are having a hard time finding a red velvet cake mix, you can also use a milk chocolate cake mix; add a one ounce bottle of red food coloring to the batter and you’ll get the same result as a red velvet cake mix. By keeping a few ingredients on hand you can have these cupcakes ready in minutes. Perfect for last minute entertaining or for taking to the office and giving to a sick friend.
Red Velvet Rocky Road Cupcakes
Ingredients
For the Red Velvet Cupcakes:
- 1 (15.25 ounce) box red velvet cake mix
- 3 tablespoons vegetable oil
- 2 large eggs
For the Red Velvet Mousse:
- 1 (8 ounce) tub cool whip
- 1 cup miniature marshmallows
- 2/3 cup mini semisweet chocolate chips
- 2/3 cup chopped walnuts
For the Chocolate Glaze:
- 1 tablespoon heavy cream
- 1 teaspoon unsalted butter
- 1 ounce semi sweet chocolate chips
Instructions
For the Red Velvet Cupcakes:
- Heat oven to 350°: line muffin tin with 12 muffin cup liners.
- Reserve 1-2/3 cups light packed cake mix (dry).
- Beat remaining cake mix, the water, oil, and eggs: beat until smooth.
- Fill muffin cups to HALF full.
- Bake for 13 minutes or until a toothpick inserted into the center comes out clean.
- Cool on cooling rack in muffin cups.
For the Red Velvet Mousse:
- While the cupcakes are cooling, mix together the cool whip and dry cake mix; until well combined. Fold in marshmallows, chocolate chips and walnuts.
- Using a ice cream scoop, place a heaping scoop of the mousse on top of the cupcake.
- Drizzle with chocolate glaze.
For the Chocolate Glaze:
- Heat heavy cream, butter and semi sweet chocolate chips in microwave until melted and smooth. (About 30 seconds)
ROCKY ROAD PIE 2. ROCKY ROAD FUDGE 3. ROCKY ROAD ICE CREAM
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What a great idea for a frosting! I love this recipe, yum!
I just want to make the frosting and go hide in a closet and devour it:-) It sounds so delish!!!
You’ve got to be kidding me! These sound amazing. Pinned 🙂
Hi Sheryl,
Sure am glad you brought these awesome cupcakes today. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Those look so wonderful. Very creative. Come and visit us on Friday. We are giving away some great flip flops.