Chocolate Mud Cupcake Recipes

MISSISSIPPI MUD CUPCAKES

Steps:

• Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
• . To make the cupcakes, 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 and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
• . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . 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. 7.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 8.
• Fill the cupcake liners about three quarters full. Bake for 16-18 minutes, or until a toothpick inserted comes out with a few crumbs. 8.
• Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. 9.
• Once cool, use a cupcake corer to remove the centers of the cupcakes. 10
• Fill the centers with marshmallow fluff, about 1 1/2 to 2 tablespoons per cupcake. 8.
• To make the frosting, beat the butter in a large mixer bowl and mix until smooth. 9.
• Add the melted chocolate and mix until well combined. 10
• Add the cocoa powder and mix until well combined. 11
• Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined. 12
• Add remaining powdered sugar and salt and mix until smooth. 13
• Add remaining heavy cream as needed to get the right consistency of frosting. 14
• Pipe the frosting onto the cupcakes (I used Ateco tip 844). Add a few marshmallow bits per cupcake. 15
• 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. 16
• Drizzle some chocolate ganache over each cupcake, then sprinkle on some cookie crumbles. * I used most of a 7oz jar of marshmallow fluff.

THE ULTIMATE CHOCOLATE MUD CAKE

Steps:

• Preheat the oven to 150°C / 300°F (fan/convection) or 160°C / 320°F (standard). Grease and line a 20 cm (8 inch) round cake tin. The cake rises very high when baking, so make sure that the baking paper rises at least 6 cm (2 inches) above the top of the tin.
• Place chopped butter and chocolate in a large heat-proof bowl. Microwave for 1 minute on high power. Stir well. Microwave for another 30 seconds. Stir until the chocolate is completely smooth and melted. Microwave in further 10 second bursts, if needed, to completely melt the chocolate.
• Add sugars and instant coffee granules. Stir well. Add milk, eggs and vanilla. Stir until well combined.
• Sift over flour, cocoa powder, baking powder and salt. Stir until the batter is well combined.
• Pour into the prepared tin. Bake for 80-90 minutes (1 hr 20 mins - 1 hr 30 mins) or until a skewer inserted in the middle of the cake comes out with only a few moist crumbs clinging to it. Avoid opening the oven door during cooking as much as possible or the cake will sink in the middle.
• Allow to cool for 20 minutes in the tin before transferring to a wire rack to cool completely.
• Stir together milk and cream in a small heat-proof jug. Microwave for 1 minute on high power or until it just begins to bubble (but is not boiling over).
• Place the finely chopped chocolate in a separate small bowl. Pour the hot cream and milk over the chocolate and allow to stand for 5 minutes. Stir together until smooth and well combined. If the chocolate doesn't melt completely, microwave the ganache in 10 seconds bursts until smooth.
• Using a large serrated bread knife, level out the top of the cake so it is completely flat. Pour the ganache over the top of the cooled cake, using the back of a spoon to spread it evenly over the sides of the cake. Refrigerate for 2 hours or until ganache is firm and matte. The ganache can also set at room temperature (if your house is reasonably cool), but it may take longer.
• Slice up and enjoy! I find that this cake tastes even fudgier on the second day.

MISSISSIPPI MUD CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
• In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
• In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
• In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
• Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
• For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
• Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

RECIPE CHOC MUD CUPCAKES

Steps:

• Place 250g chocolate, butter, coffee and water in a large saucepan over low heat, stirring occasionally. When chocolate and butter have melted, remove mixture from heat and allow to cool to lukewarm/room temperature.Add the caster sugar to the bowl with the flour mixture, and whisk the ingredients together until well combined.In a medium bowl, place eggs, oil, vanilla and buttermilk. Whisk the wet ingredients together until well combined.Add the egg mixture to the flour mixture and stir until well combined.Add the chocolate mixture to the egg and flour mixture in a three batches, stirring until combined after each addition.Pour into cupcake cases, filling 3/4 of the case. The amount you make will depend on the size of your cases.Place into an oven heated to 160 degrees (or 150 fan forced) Bake for 25 minutes or until a skewer comes out clean. Again cooking time will vary depending on the size of your cupcakes.I made these cupcakes for father's day and filled them with different flavours: Black Forest, Caramel and Chocolate Ganache.To make Black Forest: Cut the top off the cupcake and using a spoon scoop a little out of the middle of the cake. Fill with a little cherry jam and a pitted cherry. Replace the top. Fill a piping bag with whipped cream to one side of the bag and chocolate icing to the other. This can be a little fiddly but the effect is worth it. Pipe onto the cupcake and top with another pitted cherry.To make the Caramel cupcake. Cut the top off the cupcake and using a spoon scoop a little out of the middle of the cake. Fill with caramel. (I made my own using brown sugar, cream and butter, but top and fill or dulce de leche would be fine) replace the top. Fill a piping bag with caramel icing (I combined my left over caramel with whipped cream and a little caramel essence) and pipe onto the cupcakes.To make the Chocolate Ganache cupcakes; Cut the top off the cupcake and using a spoon scoop a little out of the middle of the cake. Fill with chocolate ganache (this is a even combination of cream and chocolate heated to combine). Replace the top. Fill a piping bag with chocolate icing (I used a buttercream combined with my remaining ganache) and pipe onto the cupcakes.

WHITE CHOCOLATE MUD CAKE

Steps:

• Heat butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
• Sift flours together into a bowl and blend in chocolate mixture, eggs and vanilla Pour into a greased and base lined 20cm round cake tin.
• Bake in a moderate oven for 1 hour and 10 minutes until cooked when tested.
• To make icing cream butter, blend in remaining ingredients.

MICROWAVE CHOCOLATE MUG CAKE

Steps:

• Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
• Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.

CHOCOLATE MUD CAKE

Steps:

• Preheat oven to 160°C or 140°C for fan forced.
• Grease and line a 22cm round cake tin.
• Combine butter, chocolate, cocoa, coffee power, water, and vanilla in saucepan.
• Use a whisk to whisk over low heat until smooth and well combined.
• Remove from heat set aside until lukewarm.
• Use electric beaters beat eggs sugar until pale and creamy.
• Add chocolate mixture and flour and whisk until combined.
• Pour into cake tin; bake 55 minutes or until moist crumbs cling to a skewer inserted into the centre of the cake.
• Remove from oven.
• Sit in pan for 15 minutes or more before turning out.
• Allow to cool completely before icing.
• For chocolate ganache: Combine chocolate and cream in saucepan over medium heat stir until mixture is melted and smooth. Cool 5 minutes before spreading over cake.

CHOC-A-LOT MUD CAKE.

Steps:

• Pre-heat the oven to 180C/350F/ gas mark 4.
• For the cake, place the butter and chocolate in a large bowl. Set over a pan of simmering water and stir well, until completely melted. Remove from the heat and stir in the sugar and hot water. Sift together the flour and cocoa, then stir into the mixture. Beat in the eggs, and mix well.
• Pour into a buttered and floured 24cm/9.5in loose-bottomed cake tin and level off the top. Bake in the oven for 35 minutes, or until a skewer inserted in the middle of the cake comes out clean.
• Leave in the tin for 10-15 minutes, then transfer to a wire rack to cool before icing. (or serve warm, as a dessert.)
• To make the icing, place the butter, milk, sugar and cocoa in a bowl and set over a saucepan of gently simmering water. Stir until the mixture is glossy and smooth. Remove from the heat and allow the icing to cool completely.
• Beat well until the cold icing becomes thick, then spread over the cooled cake. *Chocolate mud cake should only be frozen un-iced.
• Indulge in this marvelous cake warm with a dollop of ice-cream. Enjoy!