ROCKY ROAD CUPCAKES
From a recipe book.
Provided by Chrystal Cackler @journeyrock92
Categories Cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350F. Place paper baking cups in 1 12 cup muffin pan.
- Prepare cupcake mix as directed on box, using water, oil, and whole eggs. Divide batter evenly among muffin cups.
- Bake at 350F for 24-29 minutes or until surface of cupcakes appears dry. Cool 20 minutes; remove cupcakes from pan to cooling rack. Cool completely (about 45 minutes).
- In a 2 quart saucepan, bring sugar and 1/3 cup water to a boil over medium heat, without stirring. Boil about 3 minutes, without stirring, until a candy thermometer registers 238F or until small amount of mixture dropped into a cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. In large bowl, beat egg whites, cream of tartar, and vanilla with electric mixer on high speed until soft peaks form. Gradually add sugar syrup, beating until stiff peaks form, about 5 minutes.
- Spoon frosting into decorating bag fitted with a #6 large round tip. Pipe frosting onto cupcakes. Spoon melted chocolate over frosting. Sprinkle with pecans.
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