Description
Indulge in these rich chocolate Mississippi Mud Cupcakes. They feature a gooey marshmallow center, topped with decadent chocolate frosting and ganache, finished with crunchy cookie crumbles. Perfect for any chocolate lover.
Ingredients
- 3/4 cup + 2 tbsp (114g) all-purpose flour
- 6 tbsp (43g) natural unsweetened cocoa powder
- 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) 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 oven to 350°F (176°C) and line a cupcake pan.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add oil and vanilla extract.
- Add eggs one at a time, mixing after each addition. Scrape down the bowl.
- Add half of the dry ingredients to the batter, mix. Add milk, mix. Add remaining dry ingredients, mix until smooth.
- Fill cupcake liners three-quarters full with the Mississippi Mud Cupcakes batter.
- Bake for 16-18 minutes, or until a toothpick comes out with crumbs.
- Cool cupcakes in the pan for 2-3 minutes, then transfer to a cooling rack to cool completely.
- Core the cooled cupcakes and fill each center with marshmallow fluff.
- Prepare the frosting: beat butter until smooth. Mix in melted chocolate and cocoa powder. Gradually add powdered sugar and heavy cream, mixing until smooth. Add more cream if needed for consistency.
- Pipe frosting onto the cupcakes and add marshmallow bits.
- Make ganache: heat heavy whipping cream until boiling, pour over chocolate chips. Let sit for 2-3 minutes, then whisk until smooth.
- Drizzle ganache over the cupcakes and sprinkle with cookie crumbles.
Notes
- Use room temperature ingredients for best texture.
- Do not overmix the batter.
- Substitute semi-sweet chocolate with dark chocolate for a richer flavor.
- Store 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
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