Mississippi Mud Cupcakes Recipes

MISSISSIPPI MUD CUPCAKES

Steps:

• Place pecans in a single layer on a baking sheet.
• Bake at 350° for 8-10 minutes or until toasted.
• Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
• Whisk sugar and next 5 ingredients into chocolate mixture. Spoon batter evenly into 24 paper-lined muffin cups.
• Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use.
• Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.

MISSISSIPPI MUD PIE I

Steps:

• Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.
• Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
• Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.

MISSISSIPPI MUD CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
• In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
• In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
• In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
• Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
• For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
• Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

MISSISSIPPI MUD CUPCAKES RECIPE - (4.6/5)

Steps:

• Cupcakes: 1. Preheat oven to 350 and line 24 muffin cups with liners. 2. 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. 3. Fill muffin cups about 1/3 full. 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 to cover completely. CupsSHOULDNOTbe more than 1/2-2/3 of the way full. Bake for about 15 minutes or until top springs back when lightly touched. 4. Some of the cupcakes may sink in just a bit in the middle. That is fine, you will be covering them with frosting. Frosting: 1. 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. 2. 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.

MISSISSIPPI MUD CUPCAKES RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating just until blended. Combine flour, cocoa, and salt. Stir together sour cream and baking soda. Add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in half of chopped chocolate. Place paper baking cups in a 12-cup muffin pan, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan to a wire rack, and cool completely (about 30 minutes). Marshmallow Frosting Beat cream cheese, butter, marshmallow crème, and vanilla at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended and smooth. Pipe Marshmallow Frosting onto cupcakes; sprinkle with pecans and remaining chopped chocolate.