Mississippi Mud Cupcakes Recipe

BySimon Carel
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Introduction

Mississippi Mud Cupcakes are rich, chocolatey treats with a gooey marshmallow center and silky chocolate frosting. Perfect for any chocolate lover, these cupcakes deliver indulgence in every bite.

A chocolate cupcake with a dark brown base topped with three thick swirling layers of smooth, light brown chocolate frosting. The frosting is decorated with small white circular marshmallow pieces and sprinkled with fine, dark crumbs. Thin streams of glossy dark chocolate sauce drip over the top and sides of the frosting. The cupcake is placed on a white marbled surface with soft-focused similar cupcakes 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 (for filling)
  • 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 (60 ml) heavy whipping cream (for ganache)
  • Cookie crumbles (for topping)

Instructions

  1. Step 1: Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
  2. Step 2: In a medium bowl, combine the flour, cocoa powder, baking soda, and salt; set aside.
  3. Step 3: In a large bowl, beat the butter, sugar, vegetable oil, and vanilla extract until light and fluffy, about 3-4 minutes.
  4. Step 4: Add the eggs one at a time, mixing until mostly combined after each addition, scraping down the bowl as needed.
  5. Step 5: Add half of the dry ingredients to the batter and mix until mostly combined.
  6. Step 6: Gradually add the milk and mix well; the batter may look curdled, but this is normal.
  7. Step 7: Add the remaining dry ingredients and mix until smooth, being careful not to overmix.
  8. 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.
  9. Step 9: Remove from the oven and let cool in the pan for 2-3 minutes, then transfer to a rack to cool completely.
  10. Step 10: Once cooled, use a cupcake corer to remove the centers and fill each with 1 1/2 to 2 tablespoons of marshmallow fluff.
  11. Step 11: For the frosting, beat the butter in a large bowl until smooth.
  12. Step 12: Add the melted chocolate and cocoa powder, mixing thoroughly.
  13. Step 13: Mix in half of the powdered sugar and 2 tablespoons of heavy cream until combined.
  14. Step 14: Add the remaining powdered sugar and salt, beating until smooth; add more heavy cream as needed for frosting consistency.
  15. Step 15: Pipe the frosting onto the cupcakes.
  16. Step 16: To prepare the ganache, place chocolate chips in a small bowl. Heat heavy cream until just boiling, pour over chocolate, let sit 2-3 minutes, then whisk until smooth.
  17. Step 17: Drizzle ganache over each cupcake and sprinkle with cookie crumbles. Serve and enjoy!

Tips & Variations

  • Be sure to cream the butter and sugar thoroughly for a light, fluffy cupcake texture.
  • Use a quality natural cocoa powder for a richer chocolate flavor.
  • If you don’t have a cupcake corer, a small spoon or melon baller works well to remove centers.
  • Substitute marshmallow fluff with your favorite chocolate spread for a different filling.
  • For extra crunch, add chopped nuts or toffee bits to the topping.

Storage

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

How to Serve

The image shows a close-up of a chocolate cupcake with the wrapper peeled down, revealing three main layers. The bottom layer is a rich, dark chocolate cake with a moist texture. The middle layer is a white cream filling inside the cake. The top layer is thick, swirled milk chocolate frosting with a smooth and creamy texture. On top of the frosting, small white marshmallows and bits of crushed chocolate cookies are scattered. A drizzle of dark chocolate syrup covers the frosting and marshmallows, adding shine and extra detail. The background is a white marbled texture with other similar cupcakes slightly blurred. 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 and fill the cupcakes ahead, then frost them just before serving to keep them fresh.

Can I freeze Mississippi Mud Cupcakes?

They freeze well. Wrap individual cupcakes tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Print
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Mississippi Mud Cupcakes Recipe

★★★★★

4.8 from 55 reviews
  • Author: Simon
  • Total Time: 1 hour 10 minutes
  • Yield: 12 cupcakes 1x
Print Recipe

Description

These Mississippi Mud Cupcakes are a decadent chocolate treat featuring moist cocoa-flavored cupcakes filled with gooey marshmallow fluff, topped with a rich chocolate buttercream frosting, and finished with a luscious chocolate ganache drizzle and cookie crumbles for added texture and flavor.

Ingredients

Scale

Cupcakes

  • 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

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

Ganache & Topping

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

Instructions

  1. Make the Cupcakes: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter, granulated sugar, vegetable oil, and vanilla extract together until the mixture is light in color and fluffy, about 3-4 minutes. Thorough creaming is key to achieving a tender cupcake.
  3. Add Eggs: Incorporate the eggs one at a time, mixing until just blended after each addition. Scrape down the bowl sides to ensure even mixing.
  4. Combine Wet and Dry Ingredients: Add half of the dry ingredients to the batter and mix until nearly combined. Then slowly add the milk and mix well—the batter may look curdled, which is normal. Finally, add the remaining dry ingredients and mix just until smooth. Avoid overmixing to keep the cupcakes tender.
  5. Bake: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool: Remove cupcakes from the oven and let cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.
  7. Core and Fill: Once cooled, use a cupcake corer or small knife to remove the center of each cupcake. Fill each hollow with about 1 1/2 to 2 tablespoons of marshmallow fluff.
  8. Make the Frosting: Beat the butter in a large bowl until smooth. Add the melted chocolate and mix thoroughly. Incorporate the cocoa powder and blend well. Add half of the powdered sugar and 2 tablespoons of heavy cream and beat until combined. Then add the remaining powdered sugar and salt, mixing until smooth. Add the remaining heavy cream gradually to reach your desired frosting consistency.
  9. Frost the Cupcakes: Pipe the frosting onto the filled cupcakes using a pastry bag fitted with Ateco tip 844 or your preferred decorating tip. Garnish each with small marshmallow bits.
  10. Prepare the Ganache: Place the chocolate chips in a small bowl. Heat the heavy cream in the microwave until it just begins to boil, then pour it over the chocolate. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
  11. Finish and Serve: Drizzle the chocolate ganache over each frosted cupcake and sprinkle with cookie crumbles. Serve immediately or store as instructed.
  12. Storage: Store leftover cupcakes in an airtight container. They remain fine at room temperature for up to 48 hours, after which refrigeration is recommended. Best enjoyed within 3-4 days. Allow refrigerated cupcakes to come to room temperature before serving.

Notes

  • Do not overmix the batter to prevent dense cupcakes.
  • Ensure butter is at room temperature for proper creaming and frosting texture.
  • Cupcake corers can be substituted with a small knife or spoon for hollowing out centers.
  • The marshmallow fluff filling adds moisture and a gooey surprise inside each cupcake.
  • Use quality semi-sweet chocolate chips for best flavor in the frosting and ganache.
  • Store cupcakes in a cool place or refrigerate after two days to maintain freshness.
  • Allow ganache to cool slightly before drizzling to prevent melting the frosting.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Mississippi Mud Cupcakes, chocolate cupcakes, marshmallow-filled cupcakes, chocolate buttercream, chocolate ganache, rich chocolate dessert

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