Mississippi Mud Cupcakes

Mississippi Mud Cake is a Christmas tradition in our family. This year I tried something a little different. I made Mississippi Mud Cupcakes. I think they may become the new Christmas tradition around here- they are luscious.

This recipe is from Vintage Cakes by Julie Richardson. These cupcakes are versions of Mississippi Mud Pie and Mississippi Mud Cake, two dense chocolate creations from the 1960s. If you've had Mississippi Mud Cake, you know that it involves pouring a warm chocolate frosting over a chocolate cake that has been liberally sprinkled with pecans and marshmallows. How do achieve this in a cupcake? Ms. Richardson explains, "I've revised the recipe to make rich chocolate cupcakes embedded with pecans and frosted with decadent marshmallow frosting."

She captures the flavors and decadence of the original in these little gems. Deliciously.

I made a couple of minor changes to the recipe. It calls for 3/4 cup regular cocoa; I used 1/2 cup regular cocoa and 1/4 cup dark cocoa. I'm glad I did- it makes the chocolate taste even richer, and balances the sweetness of the marshmallow frosting.

Speaking of the marshmallow frosting, the recipe calls for a cooked one, and I could not locate my candy thermometer. I did a quick search on Just a Pinch and found a marshmallow frosting that did not require cooking. We loved it!

Mississippi Mud Cupcakes with Marshmallow Frosting
Makes 24 cupcakes

1 cup hot coffee 

3/4 cup cocoa
2 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup toasted, chopped pecans
1 cup semi-sweet chocolate chips
2 eggs, at room temperature
1 cup buttermilk, at room temperature
1/2 cup canola oil
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease cupcake pans or place liners in wells of pans.
In a small bowl, whisk the hot coffee into the cocoa and set aside to cool.

Sift together the flour, sugar, baking powder, salt, and baking soda. Whisk by hand to ensure they are well mixed. Stir pecan and chips into flour mixture.
In a separate bowl, whisk together the eggs, buttermilk, oil, vanilla, and cooled cocoa mixture. Add the wet ingredients to the dry ingredients and stir batter together with a rubber spatula until just combined (too much mixing = tough, unevenly domed cupcakes).
Fill each well about 3/4 full. Place filled pans on middle rack of oven. Bake until cupcakes have domed nicely and bounce back when lightly pressed, about 20 minutes.
Cool the cupcakes in their pan on a wire rack. Once they have cooled, remove them from the pan and pipe a mound of marshmallow frosting on each.
These cupcakes will keep for three days in an airtight container at room temperature.

Easy Marshmallow Frosting 
from Just a Pinch

1 cup butter at room temperature

1, 7 oz. jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla

With electric hand mixer, beat butter and powdered sugar until light and fluffy, 2 or 3 minutes, scraping sides frequently. Stir in fluff and vanilla, then beat until smooth and well mixed. Add to piping bag and pipe onto cupcakes. Decorate as desired. 

Mississippi Mud Cupcakes may have been taken to some of these fun parties!

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  1. So you switched from Dutch Processed to Regular Cocoa? I am glad that turned out well... I was wondering how that would be but stayed on the safe side and used Dutch Processed which I love because there's an added sweetness or lack of acidity... just perfect! I love the look of your cupcakes... What a neat thing to decorate them with actual marshmallows and some pecans! YUM! They look amazing!

  2. Wow your cuppies look delicious !

  3. Absolutely adorable! I like the little garnishes you sprinkled on top. I think they add a nice touch :)

  4. Joy,
    Love those mini mini marshmallows! I have a pack of mini only ones! Love your presentation!

    Merry Christmas!

  5. Your cupcakes look so awesome!! I'm already feeling Christmasy just from taking a look at your pictures :) Best of all, your blog's tagline is so in line with this month's bake. I love it!

  6. I'm using your recipe for the frosting next time around! It sounds delish! And using your tip on the cocoa powder! Wishing I had one if your cupcakes right now!

  7. Your cupcakes are truly stunning! I love the marshmallow/chopped nut garnish--great idea.

  8. Like you I also did a mix of dark cocoa and regular. I loved the deep, dark color and taste it produced. Your cupcakes look amazing. I'll definitely be making these again.

  9. Oh, yes, the chocolate flavor and color did get a boost from the combination, Felice! I will make these again, too! Thanks for stopping by!! :)

  10. They look amazing! So happy you joined us this week! Thanks for sharing on Foodie Friends Friday! Please come back and VOTE on Sunday!

    1. Thank you, Lois! Foodie Friends Friday was fun, and I will be back on Sunday! :)

  11. The cupcakes look so wonderful! I am envious that you belong to a baking club! Sounds like so much fun.

    Thank you for linking up to Foodie Friends Friday! I look forward to seeing what you bring next week.

    Cynthia at http://FeedingBig.com

    1. Cynthia, the baking group really is a lot of fun, and I treasure my Cake Slice Bakers friendships! :)

      Food Friends Friday was great- I will look for you next Friday, too. Thank you so very much for stopping by!

  12. Love the mini marshmallows on top - just the right touch for making them look as fabulous as they taste!

    1. Hi, Holly! Thanks- these were fun! Looking forward to February's cake! :)

  13. Joy, these look so delicious! And what a pretty presentation. Thank you for linking up with Foodie Friends Friday! Make sure you come to Daily Dish Magazine on Monday! :)

    1. Thank you so much, Lois! I always enjoy Foodie friends Friday! :)


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