MISSISSIPPI MUD CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
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 - (4.6/5)
Provided by Ksteve10
Number Of Ingredients 15
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
You could probably cheat and use a store bought chocolate cake mix, but homemade is so much better.Source: Unknown
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 3
Steps:
- 1. prepare chocolate cake using two jumbo muffin pans, 6 cup capacity each, lined with jumbo paper baking cups coated with cooking spray. Fill each cup about half-full and bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean. Do not cool.
- 2. Top each cupcake while still hot with 2 tablespoons miniature marshmallows. Pour fudge frosting over top of each cupcake, almost covering marshmallows.
- 3. Chocolate cake: 1 cup Dutch process cocoa 2 cups boiling water 1 cup butter, softened 2 cups superfine sugar four large eggs 2 3/4 cup soft wheat flour or all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoons salt 1 teaspoon chocolate extract paper baking cups vegetable cooking spray preheat oven to 350°. Mix cocoa with boiling water in a large heatproof bowl, stirring until blended and smooth. Cool completely. Beat butter at medium speed with mixer until creamy. Gradually add sugar, beating until blended. Add eggs, one at a time, beating until blended after each addition. Mix flour and next three ingredients. Add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract. Place paper baking cups into two muffin pans, 12 cup capacity each, and coat with cooking spray. Spoon batter into cups, filling two thirds full. Bake at 350° for 12 to 15 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks to cool completely. Makes 24 cupcakes.
- 4. Fudge frosting: 1/2 cup butter 1/3 cup evaporated milk 1/4 cup unsweetened cocoa 4 cups powdered sugar 1/2 teaspoon vanilla extract 1/4 teaspoons salt mix first three ingredients in a small pan. Cook over medium heat until butter melts and mixture is blended. Bring mixture to a boil, stirring constantly. Remove from heat. Add powdered sugar, vanilla, and salt, whisking until smooth. Pour immediately over cupcakes.
MISSISSIPPI MUD CUPCAKES
These Mississippi Mud Cupcakes are made with a moist chocolate cupcake filled with marshmallow fluff and a fudgy chocolate frosting!
Provided by Life, Love and Sugar
Categories Dessert
Time 48m
Number Of Ingredients 20
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.
Nutrition Facts : ServingSize 1 Cupcake, Calories 695 calories, Sugar 72.9 g, Sodium 142.3 mg, Fat 37.5 g, SaturatedFat 23 g, TransFat 0.1 g, Carbohydrate 90.4 g, Fiber 3.9 g, Protein 6.4 g, Cholesterol 94.2 mg
MISSISSIPPI MUD
This dessert is an all-time favorite at our house. Since it freezes well, you can make it ahead of time and simply get it our shortly before you need it. I usually cut it into serving-size pieces before freezing to make it even quicker to serve!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.
Nutrition Facts :
MISSISSIPPI MUD CAKE
Make this tempting cake and you'll satisfy kids of all ages! A fudgy brownie-like base is topped with marshmallow creme and a nutty frosting. Your family will be very merry when you serve up big slices with glasses of cold milk or steaming mugs of coffee.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.
Nutrition Facts : Calories 457 calories, Fat 24g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 270mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.
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