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Rocky Road Cupcakes

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This recipe takes the classic flavors of Rocky Road ice cream and puts them in a scrumptious cupcake.

Total Time:  45 S
Servings:  34
Calories:  100


  • 1/2 cup butter softened & divided
  • 1/4 cup plain Greek yogurt
  • 3large eggs at room temperature
  • 1 1/2 cups low-fat milk
  • 1 1/2 cups granulated sugar
  • 1 1/2 tsp vanilla extract
  • 3/4 cup unsweetened cocoa
  • 1tsp baking powder
  • 1tsp baking soda
  • 1/2 tsp sea salt
  • 2cups sifted all-purpose flour
  • 1/2 cup chocolate chips optional
  • 1/2 cup mini marshmallows optional
  • 1/2 cup chopped nuts optional
  • 1/2 cup shredded coconut optional
  • Nutritional Information

    • Serving Size: 1
    • Fat: 3g
    • Saturated Fat: 2g
    • Cholesterol: 25mg
    • Sodium: 120mg
    • Carbohydrates: 16g
    • Fiber: 1g
    • Sugar: 10g
    • Protein: 2g


    1. Preheat oven to 350ᵒ. Line muffin tin with paper liners. 
    2. Add butter, yogurt, eggs, milk, sugar, and vanilla to WildSide+ jar and secure lid. 
    3. Blend on a Low speed for 10 seconds. 
    4. Add dry ingredients and secure lid. 
    5. Blend on a Low speed for 20-30 seconds until dry ingredients are mixed. 
    6. Fold in optional ingredients if using. 
    7. Place 3 tbsp of batter in muffin cups. 
    8. Bake for 15-18 minutes. Repeat step 7 with remaining batter.

    Try this with our Whipped Chocolate Ganache.

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