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Mississippi Mud

A rich and decadent Mississippi Mud recipe featuring moist chocolate cupcakes filled with marshmallow fluff and topped with fudgy chocolate frosting, cookie crumbs, mini marshmallows, and chocolate ganache.
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Prep Time 1 hour 30 minutes
Cook Time 18 minutes
Total Time 1 hour 48 minutes
Servings: 14
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.75 cup all-purpose flour
  • 0.125 cup natural unsweetened cocoa powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 6 tablespoons unsalted butter room temperature
  • 0.75 cup granulated sugar
  • 1.5 tablespoons vegetable oil
  • 0.75 teaspoon vanilla extract
  • 2 large eggs
  • 0.5 cup milk plus 2 tablespoons for batter
  • 1 cup marshmallow fluff
  • 1.25 cups unsalted butter room temperature
  • 12 ounces semi-sweet chocolate chips melted
  • 3 tablespoons Hershey's dark cocoa powder
  • 5 cups powdered sugar
  • pinch salt
  • 4.75 tablespoons heavy whipping cream
  • 0.5 cup semi-sweet chocolate chips
  • 0.25 cup heavy whipping cream
  • 0.25 cup cookie crumbles

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. Combine the flour, cocoa, baking soda, and salt in a medium bowl and set aside.
  3. Beat the butter, sugar, oil, and vanilla in a large bowl until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Add half of the dry ingredients and mix until combined.
  6. Slowly add milk and mix until batter looks curdled but well combined.
  7. Add remaining dry ingredients and mix until smooth. Do not overmix.
  8. Fill cupcake liners three-quarters full and bake for 16-18 minutes.
  9. Allow cupcakes to cool for 2-3 minutes, then transfer to a cooling rack.
  10. Once cooled, core the cupcakes and fill with marshmallow fluff.
  11. Beat butter until smooth, then incorporate melted chocolate, cocoa, and powdered sugar to make frosting.
  12. Pipe frosting onto cupcakes, then drizzle with chocolate ganache and sprinkle cookie crumbles.
  13. Store cupcakes in an airtight container. They are best enjoyed within 3-4 days at room temperature or refrigerated.

Notes

This Mississippi Mud cupcake recipe combines rich chocolate flavors with marshmallow filling and a fudgy chocolate topping for an indulgent dessert.