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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

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