Mississippi Mud Cupcakes Recipes

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.

Steps:

• 1. prepare chocolate cake using two jumbo muffin pans, 6 cup capacity each, lined with jumbo paper baking cups coated with cooking spray. Fill each cup about half-full and bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean. Do not cool.
• 2. Top each cupcake while still hot with 2 tablespoons miniature marshmallows. Pour fudge frosting over top of each cupcake, almost covering marshmallows.
• 3. Chocolate cake: 1 cup Dutch process cocoa 2 cups boiling water 1 cup butter, softened 2 cups superfine sugar four large eggs 2 3/4 cup soft wheat flour or all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoons salt 1 teaspoon chocolate extract paper baking cups vegetable cooking spray preheat oven to 350°. Mix cocoa with boiling water in a large heatproof bowl, stirring until blended and smooth. Cool completely. Beat butter at medium speed with mixer until creamy. Gradually add sugar, beating until blended. Add eggs, one at a time, beating until blended after each addition. Mix flour and next three ingredients. Add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract. Place paper baking cups into two muffin pans, 12 cup capacity each, and coat with cooking spray. Spoon batter into cups, filling two thirds full. Bake at 350° for 12 to 15 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks to cool completely. Makes 24 cupcakes.
• 4. Fudge frosting: 1/2 cup butter 1/3 cup evaporated milk 1/4 cup unsweetened cocoa 4 cups powdered sugar 1/2 teaspoon vanilla extract 1/4 teaspoons salt mix first three ingredients in a small pan. Cook over medium heat until butter melts and mixture is blended. Bring mixture to a boil, stirring constantly. Remove from heat. Add powdered sugar, vanilla, and salt, whisking until smooth. Pour immediately over cupcakes.

Steps:

• Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.

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.

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.