Mississippi Mud Cupcakes Food

MISSISSIPPI MUD CAKE

Steps:

• Preheat oven to 350°F.
• Lightly grease a 9x13 inch pan.
• Melt the butter in a medium saucepan.
• Add the cocoa and stir.
• Remove from the heat.
• Pour butter mixture into a mixing bowl and add sugar and eggs.
• Mix until blended.
• Add the vanilla.
• Mix in the flour and salt.
• Stir in the pecans.
• Put batter into prepared pan and cook for 35 minutes or until done.
• Remove from oven and sprinkle with marshmallows.
• Cool in the pan on a wire rack.
• For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
• If your frosting is too thick, add more milk.

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 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 CAKE

Steps:

• Preheat the oven to 350 degrees F and lightly grease a 9 by 13-inch cake pan.
• Sift the flour, sugar, baking soda and salt into a medium mixing bowl.
• Put the butter in a small saucepan and, when melted, add the cocoa and water and bring to a boil. Add the boiling cocoa mixture to the dry ingredients and stir until just combined. Add the buttermilk, eggs, and vanilla and stir until smooth. Pour into the prepared baking dish and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Transfer to a wire cooling rack and sprinkle the marshmallows evenly over the hot cake.
• Put the butter in a medium saucepan and, when melted, add the cocoa powder and buttermilk and bring to a boil. Remove from the heat and add the confectioners' sugar, vanilla, and salt and stir until very smooth. Pour the hot icing over the marshmallows on the hot cake and sprinkle with the nuts. Let cool to lukewarm before serving. Cake is best served warm or at room temperature.

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.

EASY MISSISSIPPI MUD SHEET CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 15 x 10-inch jelly-roll pan.
• For the cake; in a large bowl beat the melted butter with the next 5 ingredients until combined and smooth.
• Add in flour; mix until blended.
• Pour the batter into prepared baking pan.
• Sprinkle the nuts over the top then push down slightly into the batter.
• Bake for about 20 to 22 minutes or until the cake tests done.
• At this point prepare the chocolate frosting while the cake is baking (the cake must be warm before adding on).
• For the frosting; in a medium bowl beat all ingredients together until smooth and blended; set aside to pour over warm cake.
• Remove from oven then sprinkle the mashmallows on top; return to oven for another 5 minutes.
• Drizzle the prepared chocolate frosting over top of the marshmallows.

MISSISSIPPI MUD CAKE

Steps:

• Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and pecans. Pour batter into a greased and floured 15x10 jellyroll pan.
• Bake at 350º for 20 to 25 minutes or until a wooden toothpick inserted in middle of cake coumes out clean. Remove from oven, top warm cake with marshmallows and return to oven for 5 more minutes.
• For the frosting, combine all ingredients with a mixer until well mixed.
• Drizzle chocolate frosting over warm cake.
• Cool completely.