Rocky road cupcakes

You will need

3 eggs ( weigh eggs in shells )

S/R Flour

Castor sugar 

Stork margarine 

2 tablespoons of coco powder 

12 cupcake cases 

Topping 

300gms Plain chocolate

300gms Double cream 

Mini marsh mellows 

Chocolate chips 

Walnut pieces 

100gms chocolate ( milk, plain or white ) 

Weigh your eggs whatever they weigh you will need the same weight in marg, sugar & flour

Pre heat oven to 170c

Mix the coco powder with 2 tbsp of hot water to make a paste and leave to one side until ready to use.

Line a deep bun tin with 12 cupcake cases.

1:  Whisk the marg and sugar until pale and fluffy 

2:  Add the eggs one at a time and whisk until they are all combined.

3:  Add the coco powder paste and whisk.

4:  Add all the flour and fold in give the whole mix a quick whisk at the end to ensure everything as been properly combined divide mixture between 12 cupcake cases.

5:  Add 3 or 4 cherry halves to each case 

5:  Bake for 15-18 mins ( depending on your oven ) at 170c

To make the topping 

Break the chocolate into pieces and heat the cream over a medium heat in sheave bottomed saucepan.  The cream doesn't need to boiled but needs to hot enough to melt the chocolate.  Add all the chocolate pieces and stir until the chocolate as completely melted it should look dark and glossy.

When the ganache as cooled and thickened ( but is still soft ) whisk with an electic whisk for 1 or 2 minutes until it's light and fluffy the colour of the ganache will lighten. 

Pipe onto the cupcakes using a 1M tip to create a nice swirl and add mini marshmallows and walnut pieces. Then drizzle some melted chocolate of your choice over the top.