Rocky Road Cupcake close up

A Brownie Cupcake with Chocolate Chips and Chopped Roasted Peanuts topped with a marshmallow Fluff Frosting

Brownie Cupcake Recipe

6 Tablespoons Margarine or Butter
10 Ounces Chocolate Chips (I used Semi-Sweet)
3 Large Eggs
1 Cup Sugar
3/4 Cup Flour
1/4 Cup Unsweetened Cocoa Powder
1/4 tsp. Baking Soda
1 Cup Shopped Peanuts

Heat Oven to 350 degrees and line muffin tin with muffin cups or spray liberally with cooking spray.

Add Chocolate Chips to a Microwave safe bowl with butter/margarine cut up into chunks. Melt for 35 seconds. Mix until glossy and if needed add for 10 second intervals until chocolate is melted. Set aside.

Mix Eggs and Sugar. Add flour, cocoa, and baking soda. Stir in Melted Chocolate until combined. Add in 2 ounces chocolate chips and 1 cup chopped nuts.

Fill cupcake cups 3/4 full with batter and bake for 20 minutes. Cool in cupcake pan on wire rack. After 15 minutes remove from Cupcake pan and cool another 30 minutes before frosting.

Fluffy Marshmallow Frosting

1 stick butter or margarine
1/2 cup shortening
2 cups powdered sugar
3/4 jar of Marshmallow Fluff

Beat together butter, shortening, and sugar until fluffy. Add in Marshmallow fluff and beat another minute until it expands.