Easy Mississippi Mud Cupcakes – Chocolate, Marshmallow, Fudgy Frosting in 48 Minute!

Easy Mississippi Mud Cupcakes: Decadent Chocolate Marshmallow Perfection

These Mississippi Mud Cupcakes are made with a moist chocolate cupcake filled with marshmallow fluff and chocolate frosting! They are topped with cookie crumbs, mini marshmallows, and chocolate ganache for a decadent and tasty cupcake! These cupcakes were so fun to make. They were inspired by my mom, who found a can of marshmallow fluff in our pantry one day and told me she’d love for me to make something for her with it. I did a little quick brainstorming and nothing really came to mind. Marshmallow fluff doesn’t just go with anything and it needed to be right. Then a couple days later, I was making chocolate cupcakes and ended up making too many. I figured it would be a good opportunity to make a fun new chocolate-based cupcake, so I started brainstorming things to make with them. Well what would you know – my mind went back to the fluff and these cupcakes were born! Perfect! The cupcakes are nice and moist, the fluff is so fluffy (ha!) and the frosting just melts in your mouth. When combined, it’s heaven in a cupcake! For another incredible chocolate cupcake, try our Shamrock Shake Cupcakes.

Why You’ll Love This Mississippi Mud Cupcakes Recipe

• Incredibly Decadent: A perfect combination of moist chocolate cake, fluffy marshmallow filling, and rich fudgy frosting.
• Fun to Make and Eat: The hidden marshmallow center is a delightful surprise.
• Moist, Butter-Based Chocolate Cupcake: A delicious alternative to oil-based chocolate cakes.
• Topped with All the Good Stuff: Fudgy frosting, chocolate ganache, cookie crumbs, and mini marshmallows.
• Perfect for Any Occasion: Great for parties, bake sales, or a special treat at home.

Your Simple Ingredients for the Perfect Mississippi Mud Cupcakes

For the Chocolate Cupcakes:

• ¾ cup plus 2 tablespoons (114g) all-purpose flour
• 6 tablespoons (43g) natural unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 6 tablespoons (84g) unsalted butter, room temperature
• ¾ cup (155g) granulated sugar
• 1½ tablespoons vegetable oil
• ¾ teaspoon vanilla extract
• 2 large eggs
• ½ cup plus 2 tablespoons (150ml) milk
• Marshmallow fluff (about one 7oz jar)

For the Chocolate Frosting:

• 1¼ cups (280g) unsalted butter, room temperature
• 12 ounces (2 cups) semi-sweet chocolate chips, melted
• 3 tablespoons (22g) Hershey’s dark cocoa powder
• 5 cups (575g) powdered sugar
• 1 pinch salt
• 4-5 tablespoons (60-75ml) heavy whipping cream

For the Chocolate Ganache and Topping:

• 3 ounces (½ cup) semi-sweet chocolate chips
• ¼ cup (60 ml) heavy whipping cream
• Chocolate cookie crumbs (like Oreos)
• Mini marshmallows

Pro Tip: The Secret to Moist, Fluffy Cupcakes
Do not skimp on the creaming time! Creaming the butter, sugar, and oil together for a full 3-4 minutes until light and fluffy incorporates air into the batter, which is essential for a light, moist cupcake. Also, when adding the dry ingredients and milk, mix until just combined – overmixing can lead to tough cupcakes.

How to Make Perfect Mississippi Mud Cupcakes

Phase 1: Make the Chocolate Cupcakes

Preheat and Prep: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixer bowl, beat the butter, sugar, oil, and vanilla extract together until light in color and fluffy, about 3-4 minutes.
Add Eggs: Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed.
Alternate Dry and Wet: Add half of the dry ingredients and mix until mostly combined. Slowly add the milk and mix until well combined (the batter will look curdled – that’s okay!). Add the remaining dry ingredients and mix until well combined and smooth. Do not overmix.
Bake: Fill cupcake liners about three-quarters full. Bake for 16-18 minutes, or until a toothpick inserted comes out with a few crumbs. Cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely.

Phase 2: Fill with Marshmallow Fluff

Core Cupcakes: Once cool, use a cupcake corer or a small knife to remove the centers of the cupcakes.
Fill: Fill the centers with marshmallow fluff, about 1½ to 2 tablespoons per cupcake. The fluff tends to settle, so you can let them sit for a bit and top them off if desired.

Phase 3: Make the Fudgy Chocolate Frosting

Beat Butter: In a large mixer bowl, beat the butter until smooth.
Add Chocolate and Cocoa: Add the melted chocolate and mix until well combined. Add the cocoa powder and mix until well combined.
Add Powdered Sugar: Add about half of the powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
Finish Frosting: Add the remaining powdered sugar and salt and mix until smooth. Add the remaining heavy cream as needed to get the right consistency.

Phase 4: Make the Chocolate Ganache

Heat Cream: Place the chocolate chips in a small bowl. Heat the heavy whipping cream in the microwave just until it begins to boil, then pour over the chocolate chips.
Let Sit and Whisk: Allow to sit for 2-3 minutes, then whisk until smooth.

Phase 5: Assemble the Cupcakes

Frost: Pipe the fudgy chocolate frosting onto the cupcakes (a star tip works beautifully).
Add Toppings: Drizzle some chocolate ganache over each cupcake. Sprinkle on chocolate cookie crumbs and a few mini marshmallows.
Serve: Serve and enjoy these decadent, marshmallow-filled treats!

Pro Tips & Easy Variations for Your Cupcakes

• Don’t Overmix: Overmixing the batter can lead to dense, tough cupcakes.
• Use Room Temperature Ingredients: For the best texture, ensure your butter, eggs, and milk are at room temperature.
• Let Fluff Settle: After filling the cupcakes, let them sit for about 30 minutes – the fluff will settle, and you can top them off for completely filled cupcakes.
• Cookie Crumbs: Oreo crumbs or any chocolate sandwich cookie crumbs work perfectly for the topping.
• Storage: Store leftover cupcakes in an airtight container at room temperature for up to 48 hours, then refrigerate. Best if eaten within 3-4 days. Serve at room temperature.
• Freeze: You can freeze the unfrosted cupcakes for up to 2 months. Thaw at room temperature before filling and frosting.

Serving Suggestions for the Ultimate Chocolate Treat

These cupcakes are spectacular on their own, but they’re even better with a tall glass of cold milk. Serve them at birthday parties, bake sales, potlucks, or as a special after-dinner dessert. They’re also a wonderful homemade gift for chocolate lovers.

Nutrition Information

(Approximate per cupcake) Calories: 695, Fat: 37.5g, Carbohydrates: 90.4g, Protein: 6.4g, Sugar: 72.9g. A rich, decadent, special-occasion treat.

Storage & Make-Ahead Instructions

• Store at Room Temperature: Keep frosted cupcakes in an airtight container at room temperature for up to 48 hours.
• Refrigerate: For longer storage, refrigerate for up to 3-4 days. Bring to room temperature before serving.
• Freeze Unfrosted Cupcakes: You can freeze the unfrosted, unfilled cupcakes for up to 2 months. Thaw at room temperature, then fill, frost, and top.
• Make-Ahead: You can bake the cupcakes a day in advance and store them unfrosted in an airtight container. Fill, frost, and top the day you plan to serve them.

Your Mississippi Mud Cupcakes Questions Answered

1. Can I make these ahead of time and freeze them?
   • You can freeze the unfrosted, unfilled cupcakes. I’m not sure how marshmallow fluff does being frozen, so it’s best to assemble them after thawing.
2. What kind of cookies did you use for the crumbles?
   • I used Oreos, but any chocolate cookie should work fine.
3. What type of milk should I use?
   • I typically use 2% milk, but whole milk also works well.
4. My cupcakes turned out dense and flat. Why?
   • This can happen if the butter and sugar weren’t creamed together fully, or if the baking soda is old. Be sure to cream for a full 3-4 minutes and check your leavening agent’s expiration date.
5. Can I use a different filling?
   • Yes! You could use a chocolate ganache filling, peanut butter filling, or even a raspberry jam for a different flavor combination.

More Incredible Chocolate Cupcake Recipes to Try

If you love these decadent cupcakes, you’ll adore our other delicious chocolate cupcake creations. Our Shamrock Shake Cupcakes are a minty favorite, and our Coffee Chocolate Cake is perfect for coffee lovers.

The Story Behind This Decadent Creation

Mississippi Mud Cupcakes were born from a simple pantry discovery – a forgotten jar of marshmallow fluff – and a desire to create something special for a mom who loves sweet treats. Named after the classic Mississippi Mud Pie, known for its rich, gooey, chocolate-marshmallow layers, these cupcakes capture that same indulgent spirit in a fun, portable form. They’re a celebration of all things chocolate and marshmallow, with a fudgy frosting and ganache that push them over the top. It’s a recipe that proves that sometimes the best ideas come from a little bit of pantry inspiration and a whole lot of love for baking. This wonderfully decadent and delicious recipe is inspired by the version shared on Life, Love and Sugar by Lindsay.

Pin This Decadent Recipe For Your Next Cupcake Craving!

These mississippi mud cupcakes will be a hit with any chocolate lover. Save this image to your “Cupcake Recipes” or “Chocolate Desserts” Pinterest board so you always have this decadent, delicious recipe ready. Did you make these beautiful, marshmallow-filled cupcakes? We’d love to see your creation – tag us in your photos!