Description
Mississippi Mud Cupcakes are decadent chocolate cupcakes filled with marshmallow fluff, topped with rich chocolate frosting and ganache, perfect for chocolate lovers.
Ingredients
Scale
- 3/4 cup + 2 tbsp (114g) all-purpose flour
- 6 tbsp (43g) natural unsweetened cocoa
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cup (155g) sugar
- 1 1/2 tbsp vegetable oil
- 3/4 tsp vanilla extract
- 2 large eggs
- 1/2 cup + 2 tbsp (150ml) milk
- Marshmallow fluff
- 1 1/4 cups (280g) unsalted butter, room temperature (for frosting)
- 12 oz (2 cups) semi-sweet chocolate chips, melted (for frosting)
- 3 tbsp (22g) Hershey’s dark cocoa powder (for frosting)
- 5 cups (575g) powdered sugar (for frosting)
- Pinch of salt (for frosting)
- 4–5 tbsp (60-75ml) heavy whipping cream (for frosting)
- 3 oz (1/2 cup) semi-sweet chocolate chips (for ganache)
- 1/4 cup (60 ml) heavy whipping cream (for ganache)
- Cookie crumbles
Instructions
- Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- Combine the flour, cocoa, baking soda, and salt in a medium-sized bowl and set aside.
- Add the butter, sugar, oil, and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed.
- Fill the cupcake liners about three-quarters full. Bake for 16-18 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove cupcakes from the oven and allow to cool for 2-3 minutes, then transfer to a cooling rack to finish cooling.
- Once cool, use a cupcake corer to remove the centers of the cupcakes.
- Fill the centers with marshmallow fluff, about 1 1/2 to 2 tablespoons per cupcake.
- To make the frosting, beat the butter in a large mixer bowl until smooth.
- Add the melted chocolate and mix until well combined.
- Add the cocoa powder and mix until well combined.
- Add half of the powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
- Add remaining powdered sugar and salt and mix until smooth.
- Add remaining heavy cream as needed to get the right consistency of frosting.
- Pipe the frosting onto the cupcakes and add a few marshmallow bits per cupcake.
- To make the chocolate ganache, add the chocolate chips to a small bowl. Heat the heavy whipping cream in the microwave just until it begins to boil, then pour over the chocolate chips. Allow to sit for 2-3 minutes, then whisk until smooth.
- Drizzle some chocolate ganache over each cupcake, then sprinkle on some cookie crumbles.
Notes
- Make sure all ingredients are at room temperature for best results.
- Do not overmix the batter to ensure a light and fluffy cupcake.
- You can substitute the semi-sweet chocolate with dark chocolate if preferred for a richer flavor.
- Store any leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 45g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg