Sieve and mix all dry ingredients (All-purpose flour, cocoa powder, baking soda, pumpkin spice, baking powder, and salt) except sugar in a bowl.
To mix in another bowl.
With an electric balloon whisk or a handheld manual one, milk and vinegar in a medium-size bowl and let it stand for a minute.
It will look curdled and that is completely fine.
Add granulated to it and whisk for 1 minute until the sugar is almost melted.
Now add in oil. Whip the liquid ingredients until oil is completely emulsified.
Making the batter.
Add dry ingredients to the prepared liquid one adding and whisking in batches.
Whisk only until lump-free batter. My batter is always ready within 30 seconds.
As flour quality differs, add 1-2 tablespoons extra water if needed to get a nice thick pourable consistency.
Scoop the batter into the cupcake liners about ¾ full. I like to use an icecream scooper for clean filling.
Bake in preheated oven for about 16-18 minutes or till a toothpick inserted in the center of the cupcake will come out with a few dry crumbs. Don't over-bake.
Remove it from the oven and after 5 minutes remove cupcakes on a wire rack and let them cool completely before filling and frosting.
For making the ganache.
Place semi-sweet chocolate chips and place it in a big bowl.
Heat heavy whipping cream in a heavy bottom pot stirring occasionally.
After it comes to a simmer pour over the chocolate evenly and let it sit loosely covered for 2 minutes, undisturbed.
Uncover and start mixing it slowly and gently. Do not be tempted to whisk vigorously, or the ganache will turn grainy.
After a few minutes of stirring, it will start coming together. Stir until the mixture is emulsified and shiny smooth without any lumps.
Next, cover the ganache with a plastic wrap or a lid and let it sit overnight over the kitchen counter.
You can speed up the process of setting it by refrigerating it for 4-6 hours.
You know it is set well when it turns into a scoop-able peanut butter consistency.
For the filling.
Once the cupcake has cooled down, scoop a portion of the cupcake with the help of a knife or a big icing nozzle as shown in the photos.
Hold the cupcake firmly with one hand. Next, insert the nozzle halfway in the center of the cupcake and then twist it gently to get hollow. Remove the nozzle and take out the crumbs from it with a toothpick.
Repeat the process for other cupcakes as well.
Prepare the piping bag by inserting a big circle nozzle in it. Scoop in the ganache and fill all the cupcakes in the center up to the top.
For whipped ganache piping.
You can either use the same ganache to pipe swirls on the top or whip it like I did and use it.
If you desire whipped ganache, whisk it with a balloon whisk for 10 seconds at low speed just until the color of the ganache turns lighter. Do not overwhip as it can become crumbly, broken, and dry.
For topping
Top the cupcakes with broken cookie pieces, marshmallows, and nuts. This is what makes this recipe a rocky road cupcake! Enjoy!
Pumpkin spice is totally optional. I use it for the holiday season.
You can use peppermint extract instead of vanilla or a combination of both if desired.
Skip milk and vinegar by using buttermilk instead.
For chocolate ganache.Milk chocolate is actually used in classic recipes. But it is too sweet for us. You can either use milk, semi-sweet or dark chocolate to suit your taste.Lovely additions to consider!Top the cupcakes with some glazed cherries and sweetened coconut for an Australian-style Rocky Road Cupcake.Other festive fillings that work!A good strawberry or cherry filling would be amazing instead of ganache.
Expert tips to make the best cupcakes!
When you make cupcakes.
Do not overwhip or overbake the cupcakes.
Let the cupcakes cool completely before filling and frosting.
Bake the cupcakes a day or two in advance for the flavor to deepen.
Saving whipped broken ganache!
Even though I have made ganache hundreds of times, once in a while it does break and it is upsetting. But wait!!! Do not throw it. You can save it using either of these easy steps.
If by any chance ganache turns crumbly or broken, do not panic, you can revive it by adding 1-2 tablespoons warm (not hot) heavy whipping cream or milk and stir it gently until mixed. It will gain the right consistency again.
If by any chance it does not work. Reheat the broken ganache using the double boiler method and it will come together. But this time it will be back to square one, the glaze kind, and will have to be set in the fridge for 3-4 hours to get pipeable consistency.
Storing the cupcakes
These ganache-filled cupcakes will stay good if kept covered in the fridge for up to 4 days.
Best way to enjoy them!
Ganache tends to harden in the refrigerator. Let the cupcake sit on the counter for at least 20 minutes or so before eating. It will hold well at room temperature (not very warm) for 6-8 hours without melting in a cool place at a party.