Saturday, November 6, 2010
Mississippi Mud Cupcakes w/ Chocolate Frosting
Ever since I saw Emeril's recipe of Mississippi Mud cake, I've been die to try it. It's been over a year and I just came upon the recipe again. Don't get me wrong cakes are great, but for some reason cupcakes just seem to go faster in my house.
Since the husband and the little man went to visit my in-laws in New York this weekend and since I was unable to sleep. I thought this was the perfect opportunity for me to try my hand at making my own version of Mississippi mud cupcakes. They came out so good, I can't wait to share them with my family tomorrow night after dinner...that is if they last that long.
Hope you enjoy them as much as I am =) Happy baking!
Recipe adapted from Emeril
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter + extra 2 tablespoons
1/3 cup cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs, lightly beaten
8 ounces mini marshmallows
1/2 cup of nuts (you can use more or omit all together)
1 Sleeve of chocolate cookie cookies (I like Oreo)
WHAT YOU'LL NEED TO DO:
Preheat the oven to 350F
Take package of chocolate cookies with 2 tablespoon of melted butter and grind in food processor until you get a fine crumb
Line muffin pan with cupcake liners.
In the bottom of each cupcake liner, add some of your cookie crumb to the bottom and likely press down to form the cookie crust.
Then sift the flour, sugar, baking soda and salt into a medium mixing bowl.
Put the butter in a small saucepan and, when melted, add the cocoa and water and bring to a boil.
Add the boiling cocoa mixture to the dry ingredients (flour, sugar, baking soda, salt, mini marshmallows and nuts) and stir until just combined.
Add the buttermilk, eggs, and vanilla and stir until smooth.
Pour equal amount of batter into cupcake liners and bake until a toothpick inserted in the center comes out clean.
This will take between 20-30 minutes depending on your muffin pan. I use a stoneware pampered chef muffin pan so it take about 30 minutes, might take less in a tin one.
Transfer to a wire cooling rack and allow to cool before frosting.