GHIRARDELLI ROCKY ROAD
June 26, 2012 2:50PM
Updated: July 28, 2012 6:04AM
MAKES 12 CUPCAKES
2 cups Ghirardelli 60 percent 1 stick unsalted butter, cut into pieces ½ cup plus 2 tablespoons all- ¼ teaspoon baking powder 3 large eggs ¾ cup sugar ¼ teaspoon salt 1 cup coarsely chopped walnuts 1 cup mini marshmallows
1 stick unsalted butter, cut into pieces
½ cup plus 2 tablespoons all-
¼ teaspoon baking powder
3 large eggs
¾ cup sugar
¼ teaspoon salt
1 cup coarsely chopped walnuts
1 cup mini marshmallows
Grease or spray the pan’s top surface with non-stick spray and line the cups with paper liners.
In top of double boiler or in heatproof bowl over barely simmering water, melt 1¼ cups chocolate chips with butter, stirring frequently until melted and smooth. Remove chocolate from heat and allow to cool to lukewarm.
Meanwhile, in small bowl, whisk flour and baking powder together thoroughly. In large bowl, beat eggs, sugar and salt with electric mixer on high speed until mixture is very pale and thick (2 to 3 minutes). Scrape warm chocolate over egg mixture and fold it in with large rubber spatula. Sprinkle flour into bowl with half of remaining chocolate chips and half of walnuts. Fold just until ingredients are blended.
Divide batter evenly among lined cups. Sprinkle tops with marshmallows followed by remaining walnuts and remaining chocolate chips. Bake 18 to 20 minutes until marshmallows are golden brown. Place pan on rack to cool 5 minutes. Run tip of table knife around top of each cupcake to detach any melted marshmallow or chocolate from pan. Let cupcakes cool until firm enough to remove from pan. Serve warm or at room temperature.