Mississippi Mud Cupcakes Recipe 465

MISSISSIPPI MUD CUPCAKES RECIPE - (4.6/5)

Steps:

• Cupcakes: 1. Preheat oven to 350 and line 24 muffin cups with liners. 2. In the bowl of a mixer, combine cake mix, melted butter, eggs and water. Beat on low for one minute. Scrape down the sides of the bowl and increase speed to high. Beat for one minute. 3. Fill muffin cups about 1/3 full. Place a spoonful of chocolate frosting in the center of the batter and top with 4 or 5 mini marshmallows. Spoon cake batter over the frosting/marshmallows to cover completely. CupsSHOULDNOTbe more than 1/2-2/3 of the way full. Bake for about 15 minutes or until top springs back when lightly touched. 4. Some of the cupcakes may sink in just a bit in the middle. That is fine, you will be covering them with frosting. Frosting: 1. In the bowl of a mixer, beat butter, cream, and vanilla on medium speed until smooth and blended. Add powdered sugar and cocoa powder and beat on low until just mixed. Pour in chocolate syrup and beat on high for 2 minutes. 2. Frost cupcakes and top with marshmallows. Place leftover canned chocolate frosting in the microwave and microwave on high, stirring every 5 seconds until pourable, but not too runny. Spoon frosting over cupcakes and top with chopped pecans.

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.

MISSISSIPPI MUD CUPCAKES

Steps:

• Place pecans in a single layer on a baking sheet.
• Bake at 350° for 8-10 minutes or until toasted.
• Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
• Whisk sugar and next 5 ingredients into chocolate mixture. Spoon batter evenly into 24 paper-lined muffin cups.
• Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use.
• Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.

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.

MISSISSIPPI MUD CUPCAKES RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating just until blended. Combine flour, cocoa, and salt. Stir together sour cream and baking soda. Add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in half of chopped chocolate. Place paper baking cups in a 12-cup muffin pan, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan to a wire rack, and cool completely (about 30 minutes). Marshmallow Frosting Beat cream cheese, butter, marshmallow crème, and vanilla at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended and smooth. Pipe Marshmallow Frosting onto cupcakes; sprinkle with pecans and remaining chopped chocolate.

MISSISSIPPI MUD COOKIES

Steps:

• Bring sugar, milk and butter to boil. Boil for 2 minutes and remove from heat.
• Stir in cocoa and vanilla. Stir in remaining ingredients to coat well.
• Drop onto waxed paper by the tablespoonfuls. Cool and enjoy!

PERFECT MISSISSIPPI MUD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix white sugar, flour, and salt together in a large bowl.
• Combine 1/2 cup butter, vegetable oil, 1/2 cup cocoa powder, and water in a saucepan; bring to a boil and stir until smooth. Remove from heat and stir into flour mixture.
• Beat buttermilk, eggs, 2 teaspoons vanilla extract, and baking soda together in a bowl; mix into chocolate mixture. Pour batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 minutes. Cool slightly.
• Combine 1/2 cup butter, milk, and 3 tablespoons cocoa powder in a saucepan; bring to a boil and remove from heat. Whisk in confectioners' sugar and 1 teaspoon vanilla extract. Fold in pecans.
• Sprinkle marshmallows over slightly cooled cake; pour warm icing over marshmallows. Cool cake before serving.