MISSISSIPPI MUD CUPCAKES
These cupcakes were so fun to make. They were inspired by my mom, who found a can of marshmallow fluff in our pantry one day and told me she’d love for me to make something for her with it. I did a little quick brainstorming and nothing really came to mind. Marshmallow fluff doesn’t just go with anything and it needed to be right.
Then a couple days later, I was making chocolate cupcakes and ended up making too many. I figured it would be a good opportunity to make a fun new chocolate-based cupcake, so I started brainstorming things to make with them. Well what would you know – my mind went back to the fluff and these cupcakes were born! Perfect!
So to make them, you’ll start with the chocolate cupcake. It’s a new one, so I’m excited for you to try it. If you’ve tried my Most Vanilla Layer Cake, these cupcakes are the chocolate version. So good! Moist and fluffy and such a great butter-based chocolate cupcake. I love a good oil-based chocolate cake, but sometimes you want something a little different and this is it! This one actually uses mostly butter, with just a touch of oil for some added moisture. Love them!
When the cupcakes are baked and have cooled, it’s time to fill them with marshmallow fluff. I pretty much used an entire 7 ounce jar. Cut out the cores of the cupcakes and fill them with fluff. The fluff tends to settle after a bit, so you can let them sit for maybe half an hour and then top them off, if you want.
The cupcakes are then topped with my new favorite fudgy chocolate frosting. It’s full of melted chocolate for a truly fudgy chocolatey taste! It’s so good!
INGREDIENTS:
CHOCOLATE CUPCAKES
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 cups (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*
CHOCOLATE FROSTING
1 1/4 cups (280g) unsalted butter, room temperature
12 oz (2 cups) semi-sweet chocolate chips, melted
3 tbsp (22g) Hershey’s dark cocoa powder
5 cups (575g) powdered sugar
Pinch of salt
4-5 tbsp (60-75ml) heavy whipping cream
CHOCOLATE GANACHE
3 oz (1/2 cup) semi-sweet chocolate chips
1/4 cup (60 ml) heavy whipping cream
Cookie Crumbles
DIRECTIONS:
1. 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.
3. 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.
4. 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.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. 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.
thanks done share recipes to : https://www.lifeloveandsugar.com/2018/05/01/mississippi-mud-cupcakes/
Then a couple days later, I was making chocolate cupcakes and ended up making too many. I figured it would be a good opportunity to make a fun new chocolate-based cupcake, so I started brainstorming things to make with them. Well what would you know – my mind went back to the fluff and these cupcakes were born! Perfect!
So to make them, you’ll start with the chocolate cupcake. It’s a new one, so I’m excited for you to try it. If you’ve tried my Most Vanilla Layer Cake, these cupcakes are the chocolate version. So good! Moist and fluffy and such a great butter-based chocolate cupcake. I love a good oil-based chocolate cake, but sometimes you want something a little different and this is it! This one actually uses mostly butter, with just a touch of oil for some added moisture. Love them!
When the cupcakes are baked and have cooled, it’s time to fill them with marshmallow fluff. I pretty much used an entire 7 ounce jar. Cut out the cores of the cupcakes and fill them with fluff. The fluff tends to settle after a bit, so you can let them sit for maybe half an hour and then top them off, if you want.
The cupcakes are then topped with my new favorite fudgy chocolate frosting. It’s full of melted chocolate for a truly fudgy chocolatey taste! It’s so good!
INGREDIENTS:
CHOCOLATE CUPCAKES
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 cups (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*
CHOCOLATE FROSTING
1 1/4 cups (280g) unsalted butter, room temperature
12 oz (2 cups) semi-sweet chocolate chips, melted
3 tbsp (22g) Hershey’s dark cocoa powder
5 cups (575g) powdered sugar
Pinch of salt
4-5 tbsp (60-75ml) heavy whipping cream
CHOCOLATE GANACHE
3 oz (1/2 cup) semi-sweet chocolate chips
1/4 cup (60 ml) heavy whipping cream
Cookie Crumbles
DIRECTIONS:
1. 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.
3. 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.
4. 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.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. 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.
thanks done share recipes to : https://www.lifeloveandsugar.com/2018/05/01/mississippi-mud-cupcakes/
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