A luscious chocolate cupcake is loaded with whipped cream and chocolate icing in these Mississippi Mud Cupcakes! For a delicious and scrumptious cupcake, they’re covered with mini marshmallows and chocolate ganache.
Yield: 14 CUPCAKES
Prep time: 30 MINS
Cook time: 20 MINS
Total time: 50 MINS
FOR THE CHOCOLATE CUPCAKES:
84g unsalted butter, room temperature
¾ cup granulated sugar
2 medium eggs, room temperature
¾ cup flour
6 tablespoons cocoa powder
FOR THE CHOCOLATE FROSTING:
280g unsalted butter
575g powdered sugar
60ml heavy cream
Whipped cream (about 1 cup for the filling)
1 cup of chocolate ganache
TO MAKE THE CHOCOLATE CUPCAKES:
Preheat the oven to 350°F (180°C) and prepare a cupcake pan with cupcake liners.
In a large mixing bowl, cream butter and sugar, add eggs and beat on medium low speed until combined.
Add the flour, cocoa powder, milk then mix until fully combined.
Use an ice cream scoop to distribute the batter evenly into each cupcake pan. Bake for about 16-18 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
TO MAKE THE CHOCOLATE FROSTING:
In a bowl, cream the butter with powdered sugar.
Melt 480ml of chocolate then pour in the bowl. Mix on medium speed until incorporated.
Add heavy cream and beat until smooth.
Using any tool to make a hole in the center of the cupcake. Pipe whipped cream in each cupcake.
Using a star piping tip that you like, pipe the frosting onto the cupcakes. Add a few mini marshmallows per cupcake.
To make the chocolate ganache, add the chocolate chips to a small bowl. Heat the heavy whipping cream in the microwave just until it begins to boil, then pour over the chocolate chips. Allow to sit for 2-3 minutes, then whisk until smooth.
Drizzle some chocolate ganache over each cupcake, then sprinkle on some cocoa powder.
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