Introduction

Mississippi Mud Cupcakes are rich, chocolatey treats filled with gooey marshmallow fluff and topped with luscious chocolate frosting and ganache. These indulgent cupcakes bring together layers of flavor and texture that chocolate lovers will adore.

A dark chocolate cupcake with three distinct layers is shown close up. The bottom layer is a rich, moist dark brown cake in a black and white striped cupcake liner. Above it, there is a thick, swirled layer of smooth, creamy milk chocolate frosting that builds up in several soft, rounded peaks. Small white marshmallow dots are evenly spread on the frosting, along with finely crumbled dark cookie pieces. The entire cupcake is drizzled generously with glossy dark chocolate sauce, adding shine and texture. The cupcakes sit on a white marbled surface, with three more similar cupcakes blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup plus 2 tablespoons (114g) all-purpose flour
6 tablespoons (43g) natural unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (84g) unsalted butter (room temperature)
3/4 cup (155g) granulated sugar
1 1/2 tablespoons vegetable oil
3/4 teaspoon vanilla extract
2 large eggs
1/2 cup plus 2 tablespoons (150ml) milk
Marshmallow fluff*
1 1/4 cups (280g) unsalted butter (room temperature, for frosting)
12 ounces (2 cups) semi-sweet chocolate chips (melted)
3 tablespoons (22g) Hershey’s dark cocoa powder
5 cups (575g) powdered sugar
1 pinch salt
4-5 tablespoons (60-75ml) heavy whipping cream
3 ounces (1/2 cup) semi-sweet chocolate chips (for ganache)
1/4 cup (60ml) heavy whipping cream (for ganache)
Cookie crumbles (for topping)

Instructions

Step 1: Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, beat the butter, sugar, vegetable oil, and vanilla extract until light and fluffy, about 3-4 minutes. Proper creaming is important here.
Step 4: Add the eggs one at a time, mixing after each addition until mostly combined. Scrape down the bowl as needed.
Step 5: Add half of the dry ingredients to the batter and mix until mostly combined.
Step 6: Slowly add the milk and mix until combined. The batter may look curdled, which is normal.
Step 7: Add the remaining dry ingredients and mix until smooth. Avoid overmixing and scrape down the sides as needed.
Step 8: Fill the cupcake liners about three-quarters full and bake for 16-18 minutes, or until a toothpick inserted comes out with a few crumbs.
Step 9: Let the cupcakes cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
Step 10: Once cool, use a cupcake corer to remove the centers and fill each with 1 1/2 to 2 tablespoons of marshmallow fluff.
Step 11: To make the frosting, beat the butter in a large bowl until smooth. Add the melted chocolate and mix to combine.
Step 12: Add the cocoa powder and mix well. Then add half the powdered sugar and 2 tablespoons heavy cream, mixing until smooth.
Step 13: Add the remaining powdered sugar and a pinch of salt. Mix until smooth, adding the remaining heavy cream as needed to reach spreading consistency.
Step 14: Pipe the frosting onto the cupcakes. Add a few marshmallow bits on top if desired.
Step 15: For the ganache, place chocolate chips in a small bowl. Heat heavy cream until just boiling and pour over the chips. Let sit 2-3 minutes, then whisk until smooth.
Step 16: Drizzle ganache over each cupcake and sprinkle with cookie crumbles before serving.

Tips & Variations

For extra moisture, substitute buttermilk for regular milk in the batter.
If you prefer less sweetness, reduce the powdered sugar slightly in the frosting.
Use different flavored marshmallow fluff or add a pinch of espresso powder to the batter for a mocha twist.
Cookie crumbles can be swapped for chopped nuts or crushed candy bars for added texture.

Storage

Store leftover cupcakes in an airtight container at room temperature for up to 48 hours. After that, refrigerate for 3-4 days. Allow refrigerated cupcakes to come to room temperature before serving for the best texture and flavor.

How to Serve

A close-up view of a chocolate cupcake with three distinct layers: the bottom layer is a dark, moist chocolate cake with a small hollow filled with white cream in the center; on top of the cake is a thick layer of smooth, light brown chocolate frosting, swirled generously; the frosting is decorated with small white dollops and pieces of crumbled chocolate cookies, all drizzled with thin lines of glossy chocolate sauce. The cupcake is partially unwrapped in a brown paper liner, and in the background, there are more similar cupcakes blurred on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day or two in advance. Store them in an airtight container at room temperature or refrigerate after 48 hours. Add the marshmallow filling and frosting just before serving for the freshest results.

What if I don’t have a cupcake corer?

You can use a small knife to carefully cut out the center of the cupcakes or use a small spoon to scoop it out. Just be sure to leave enough room for the marshmallow filling without damaging the cupcake’s structure.