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Mississippi Mud Cupcakes Recipe

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★★★★★

4.8 from 138 reviews

These decadent Mississippi Mud Cupcakes are rich, chocolaty treats filled with fluffy marshmallow centers and topped with a luscious chocolate buttercream frosting and silky chocolate ganache. Perfectly moist and indulgent, they combine deep cocoa flavors with a gooey surprise, finished with a crunchy cookie crumble topping for texture and visual appeal.

Ingredients

Scale

Cupcake Batter

  • 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 cups (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

Filling

  • Marshmallow fluff (about 1 1/2 to 2 tablespoons per cupcake)

Frosting

  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 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

Chocolate Ganache and Topping

  • 3 ounces (1/2 cup) semi-sweet chocolate chips
  • 1/4 cup (60 ml) heavy whipping cream
  • Cookie crumbles (quantity as desired for topping)

Instructions

  1. Make the Cupcakes: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners to prepare for baking the cupcakes.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, natural cocoa powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the room temperature unsalted butter, granulated sugar, vegetable oil, and vanilla extract until the mixture becomes light in color and fluffy, approximately 3-4 minutes. Thorough creaming is essential for texture.
  4. Add Eggs: Incorporate the eggs one at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as necessary to ensure even mixing.
  5. Combine with Dry Ingredients and Milk: Add half the dry ingredients to the batter and mix until nearly combined. Slowly pour in the milk and mix well; the batter may look curdled at this stage, which is normal.
  6. Finish Batter: Add the remaining dry ingredients and mix until smooth and well combined, scraping sides of the bowl to fully incorporate ingredients. Avoid over mixing to maintain cupcake tenderness.
  7. Bake Cupcakes: Fill cupcake liners about three-quarters full with batter and bake for 16-18 minutes. Use a toothpick inserted into the center to test doneness; it should come out with a few moist crumbs.
  8. Cool Cupcakes: Remove from oven and let cupcakes cool in the pan for 2-3 minutes, then transfer to a cooling rack to cool completely before filling.
  9. Core and Fill Cupcakes: Using a cupcake corer, carefully remove the center of each cooled cupcake. Fill the hollow centers with marshmallow fluff (approximately 1 1/2 to 2 tablespoons per cupcake).
  10. Make the Frosting: In a large bowl, beat the unsalted butter until smooth. Add the melted semi-sweet chocolate and mix well. Incorporate the dark cocoa powder and mix until combined.
  11. Add Powdered Sugar and Cream: Add half of the powdered sugar and 2 tablespoons of heavy cream to the chocolate mixture and blend until smooth. Add the remaining powdered sugar, a pinch of salt, and continue mixing until the frosting is silky. Adjust consistency with the remaining heavy cream as needed.
  12. Pipe Frosting: Using a piping bag with Ateco tip 844 or your preferred tip, pipe the chocolate buttercream frosting onto each filled cupcake. Add a few small marshmallow bits on top for decoration.
  13. Prepare Chocolate Ganache: Place 3 ounces of semi-sweet chocolate chips in a small bowl. Heat 1/4 cup of heavy whipping cream in the microwave until it just starts to boil, then pour over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth and glossy.
  14. Finish Decoration: Drizzle the ganache over each frosted cupcake. Sprinkle cookie crumbles over the ganache for added texture and garnish.
  15. Storage: Store leftover cupcakes in an airtight container. They can remain at room temperature for up to 48 hours, after which refrigeration is recommended. Best consumed within 3-4 days. Serve at room temperature for optimal flavor.

Notes

  • Do not skimp on creaming the butter and sugar; it is crucial for light and fluffy cupcakes.
  • The batter will look curdled after adding milk—that’s normal and will result in moist cupcakes.
  • Use room temperature ingredients to ensure smoother mixing and better texture.
  • Avoid over mixing the batter to keep cupcakes tender and fluffy.
  • Use a cupcake corer or a small knife carefully to remove centers for the marshmallow filling without damaging the cupcake walls.
  • Adjust the frosting consistency with heavy cream for easy piping.
  • For extra marshmallow flavor, add marshmallow bits on top of the frosting along with the ganache drizzle.
  • Leftover cupcakes are best served at room temperature to enjoy the optimal texture of the frosting and filling.

Keywords: Mississippi Mud Cupcakes, chocolate cupcakes, marshmallow filled cupcakes, chocolate buttercream, chocolate ganache, homemade cupcakes, dessert recipe

Find it online: https://tastewithamy.com/mississippi-mud-cupcakes-recipe/