Recipe Choc Mud Cupcakes Food

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.

RECIPE CHOC MUD CUPCAKES

Steps:

• Place 250g chocolate, butter, coffee and water in a large saucepan over low heat, stirring occasionally. When chocolate and butter have melted, remove mixture from heat and allow to cool to lukewarm/room temperature.Add the caster sugar to the bowl with the flour mixture, and whisk the ingredients together until well combined.In a medium bowl, place eggs, oil, vanilla and buttermilk. Whisk the wet ingredients together until well combined.Add the egg mixture to the flour mixture and stir until well combined.Add the chocolate mixture to the egg and flour mixture in a three batches, stirring until combined after each addition.Pour into cupcake cases, filling 3/4 of the case. The amount you make will depend on the size of your cases.Place into an oven heated to 160 degrees (or 150 fan forced) Bake for 25 minutes or until a skewer comes out clean. Again cooking time will vary depending on the size of your cupcakes.I made these cupcakes for father's day and filled them with different flavours: Black Forest, Caramel and Chocolate Ganache.To make Black Forest: Cut the top off the cupcake and using a spoon scoop a little out of the middle of the cake. Fill with a little cherry jam and a pitted cherry. Replace the top. Fill a piping bag with whipped cream to one side of the bag and chocolate icing to the other. This can be a little fiddly but the effect is worth it. Pipe onto the cupcake and top with another pitted cherry.To make the Caramel cupcake. Cut the top off the cupcake and using a spoon scoop a little out of the middle of the cake. Fill with caramel. (I made my own using brown sugar, cream and butter, but top and fill or dulce de leche would be fine) replace the top. Fill a piping bag with caramel icing (I combined my left over caramel with whipped cream and a little caramel essence) and pipe onto the cupcakes.To make the Chocolate Ganache cupcakes; Cut the top off the cupcake and using a spoon scoop a little out of the middle of the cake. Fill with chocolate ganache (this is a even combination of cream and chocolate heated to combine). Replace the top. Fill a piping bag with chocolate icing (I used a buttercream combined with my remaining ganache) and pipe onto the cupcakes.

CROCK POT CHOCOLATE MUD CAKE

Steps:

• Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
• Whisk together the flour and baking powder in a medium bowl and set aside.
• In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
• Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
• Add the flour mixture and stir until thoroughly mixed.
• Pour the batter into the slow cooker and spread it evenly.
• In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
• Pour the mixture over the batter in the slow cooker.
• Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
• Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
• (As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
• Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.

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.

CHOCOLATE MUD SLICES

Steps:

• Preheat oven to 160C.
• Spray an 8-inch cake pan with cooking spray; line base with baking paper, extending over two sides.
• In a large bowl, combine cocoa and water; stir until smooth.
• Add melted chocolate, butter, sugar and ground almond.
• Stir in egg yolks, one at a time, until well blended.
• Beat egg whites with electric mixer until soft peaks form.
• Gently fold into the chocolate mixture.
• Pour batter into prepared pan; bake for 1 hour or until firm.
• Remove cake from pan; slice and dust with icing sugar before serving.

CHOCOLATE MUD CAKE

Steps:

• Preheat the oven to 160°C.
• Line a 20cm round cake tin with baking paper.
• Place the prunes, apple juice and baking soda in a saucepan.
• Bring to the boil, turn off the heat, cover and leave to cool.
• Once cool, puree until smooth.
• Sift the flour and cocoa and stir into the cooled prune puree.
• Beat the egg whites until stiff, adding sugar gradually.
• Fold half the egg whites into the prune mixture and then fold in the remaining egg whites.
• Keep stirring gently until the egg white is incorporated.
• Spoon into the cake tin and bake for 35 minutes or until a cake skewer inserted into the middle comes out clean.
• Cool on a rack and just before serving, sieve the icing sugar over the top.

WHITE CHOCOLATE MUD CAKE

Steps:

• Heat butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
• Sift flours together into a bowl and blend in chocolate mixture, eggs and vanilla Pour into a greased and base lined 20cm round cake tin.
• Bake in a moderate oven for 1 hour and 10 minutes until cooked when tested.
• To make icing cream butter, blend in remaining ingredients.

MARBLED CHOCOLATE MUD CAKE

Steps:

• METHOD.
• 1. Grease a deep 22cm-round cake pan; line base and side with baking paper.
• 2. Heat butter, hot water and sugar in a large pan. Stir over a low heat until sugar is dissolved. Transfer mixture to a large bowl; cool to warm.
• 3. Beat mixture with an electric mixer on low speed for 30 seconds. Beat in eggs, one at a time, until combined. Stir in sifted flours. Divide mixture in half. Stir white chocolate into one portion and dark chocolate into remaining portion.
• 4. Pour white portion into prepared pan, then dark portion. Use a skewer to drag through mixtures to create a marbled effect.
• 5. Cook in a slow oven, 150C, for one and a half hours or until cooked when tested. Cool cake in pan.
• 6. Ganache. Heat chocolate and cream in a small pan over low heat; stir until melted. Cool until a spreadable consistency.
• 7. Spread ganache over top and side of cake; decorate with chocolate shapes; serve with double thick cream.

WHITE CHOCOLATE MUD CAKE WITH FROSTING

Steps:

• Prehead oven to 160C (145C fan forced). Grease a 20cm square cake pan and line with paper.
• Place chocolate, butter, milk and sugar in a large saucepan over a low heat, stirring occasionally.
• Remove from heat when chocolate and butter have melted, and stir mixture well until completely smooth. Allow mix to cool at room temp for 15 minutes.
• Add vanilla and eggs to chocolate mixture and stir until well combined.
• Sift flours together into a large bowl.
• Add 1 cup of the chocolate mixture slowly and stir until a paste forms. Repeat until chocolate mixture has all been mixed in . The gradual method of combining wet and dry ingredients helps prevent lumps.
• Pour mixture into prepared pan. Bake for about 70 minutes. When the cake is ready a skewer inserted into the cake should come out clean.
• Cool on wire rack.
• To make the icing - beat the butter with an electric mixer until it becomes lighter and flufflier. Add the vanilla and then gradually add icing sugar. Beat until light and fluffy.
• Melt the chocolate in the microwave or over a double boiler for 2-3 minutes, set aside to cool for 5 minutes.
• Pour chocolate into icing mixture and beat until well combined.
• Pipe or spread icing on the cake.

CARAMEL MUD CAKE CUPCAKES

Steps:

• Preheat oven to 170°C and line a 12-hole muffin pan with paper liners.
• Combine butter, milk chocolate, brown sugar, golden syrup or honey and milk in a small saucepan.
• Stir over low heat until everything has melted and is smooth.
• Transfer mixture to a medium bowl and allow to cool for 15 minutes.
• Sift flours together and then whisk them into the cooled mixture, finally adding the egg.
• Divide the mixture into the 12 muffin cases, they will be 3/4 full.
• Bake for 30 minutes or until a light golden brown colour and check with a skewer.
• Cool on wire rack and dust with icing sugar.
• Note: I have also added 1/2 cup of dark chocolate chips to the mixture before baking which was lovely. However you must be careful not to add them too soon as the mixture can be too warm and they will melt instead of keeping their shape.