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Rocky Road Frosting

Makes 1 1/2 cups, enough to frost 24 cupcakes

• 1 cup sugar
• 5 tablespoons butter
• 1/3 cup whole milk
• 1 cup semisweet chocolate chips
• 3/4 cup chopped dry-roasted peanuts
• 3/4 cup miniature marshmallows (see note)

Place the sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 3 to 4 minutes. Boil, stirring constantly, for 1 minute. Remove the pan from the heat, add the chocolate chips, and stir until they are melted.

Let the pan rest off the heat to cool slightly, but not completely, 3 to 4 minutes. Fold in the peanuts and marshmallows until they are well combined and the heat from the frosting begins to melt the marshmallows.

Spread the frosting on cooled cupcakes.

Note: If you don't have miniature marshmallows but you do have larger marshmallows, snip the marshmallows into 1/2-inch pieces with clean kitchen scissors.

(From “The Chocolate Cake Mix Doctor” by Anne Byrn, Workman Publishing.)

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