My husband’s favorite flavors are Rocky Road and S’mores. Which means chocolate, marshmallow, nuts. Mississippi Mud is essentially that so for his birthday I thought I would try these cupcakes. These cupcakes are the type of recipe that has one too many steps for me to do it again. They turned out tasting wonderful but were difficult.
INGREDIENTS
Box chocolate cake mix (I used Duncan Hines Dark Chocolate Fudge)
1 stick butter, melted
3 eggs
1 cup water
2 cans chocolate frosting (I used Duncan Hines Classic Chocolate)
Chopped pecans (about a cup)
Bag mini marshmallows
Preheat oven to 350 and line 24 muffin cups with liners.
In the bowl of a mixer, combine cake mix, melted butter, eggs and water. Beat on low for one minute. Scrape down the sides of the bowl and increase speed to high. Beat for one minute.
Fill muffin cups 1/3 of the way full with batter. Place a spoonful of chocolate frosting in the center of the batter and top with 4 or 5 mini marshmallows. Spoon cake batter over the frosting/marshmallows until covered. Cups SHOULD NOT be more than 1/2-2/3 of the way full. Bake for about 15 minutes or until top springs back when lightly touched.
Some of the cupcakes may sink in just a bit in the middle. That is fine, you will be covering them with frosting.
Frosting:
2 sticks butter, softened slightly
1 teaspoon vanilla
3 Tablespoons heavy cream
2 cups powdered sugar
1/4 cup cocoa powder
1/4 cup chocolate syrup
In the bowl of a mixer, beat butter, cream, and vanilla on medium speed until smooth and blended. Add powdered sugar and cocoa powder and beat on low until just mixed. Pour in chocolate syrup and beat on high for 2 minutes.
Frost cupcakes and top with marshmallows. Place leftover canned chocolate frosting in the microwave and microwave on high, stirring every 5 seconds until pourable, but not too runny. Spoon frosting over cupcakes and top with chopped pecans.
https://sites.google.com/site/cookbookqueensrecipes/mississippi-mud-cupcakes
Box chocolate cake mix (I used Duncan Hines Dark Chocolate Fudge)
1 stick butter, melted
3 eggs
1 cup water
2 cans chocolate frosting (I used Duncan Hines Classic Chocolate)
Chopped pecans (about a cup)
Bag mini marshmallows
Preheat oven to 350 and line 24 muffin cups with liners.
In the bowl of a mixer, combine cake mix, melted butter, eggs and water. Beat on low for one minute. Scrape down the sides of the bowl and increase speed to high. Beat for one minute.
Fill muffin cups 1/3 of the way full with batter. Place a spoonful of chocolate frosting in the center of the batter and top with 4 or 5 mini marshmallows. Spoon cake batter over the frosting/marshmallows until covered. Cups SHOULD NOT be more than 1/2-2/3 of the way full. Bake for about 15 minutes or until top springs back when lightly touched.
Some of the cupcakes may sink in just a bit in the middle. That is fine, you will be covering them with frosting.
Frosting:
2 sticks butter, softened slightly
1 teaspoon vanilla
3 Tablespoons heavy cream
2 cups powdered sugar
1/4 cup cocoa powder
1/4 cup chocolate syrup
In the bowl of a mixer, beat butter, cream, and vanilla on medium speed until smooth and blended. Add powdered sugar and cocoa powder and beat on low until just mixed. Pour in chocolate syrup and beat on high for 2 minutes.
Frost cupcakes and top with marshmallows. Place leftover canned chocolate frosting in the microwave and microwave on high, stirring every 5 seconds until pourable, but not too runny. Spoon frosting over cupcakes and top with chopped pecans.
https://sites.google.com/site/cookbookqueensrecipes/mississippi-mud-cupcakes
Getting the first layer of batter into the muffin tins was hard to get such a small amount and I think I added too many marshmallows which made all of the cupcakes hallow in the middle when I pulled them out. To compensate, I put more marshmallows and nuts in the middle and then covered the entire thing with icing. Not a cupcake to serve to guests but when they tasted as good as they did, how wants to give them to guests anyway ;-)
No comments:
Post a Comment
I love your comments, please leave one.