Mississippi Mud Cupcakes
These Easy Mississippi Mud Cupcakes are pure chocolate marshmallow heaven! Moist chocolate cupcakes are filled with fluffy marshmallow fluff, then topped with a rich, fudgy chocolate frosting, chocolate ganache, cookie crumbs, and mini marshmallows. The ultimate decadent treat for any chocolate lover. For another incredible chocolate cupcake, try our Shamrock Shake Cupcakes.
Servings: 12 cupcakes
Calories: 695kcal
Equipment
- Cupcake Pan Standard 12-cup pan.
- Electric Mixer For creaming butter and making frosting.
- Cupcake Corer or Small Knife For removing cupcake centers.
Ingredients
- 0.75 cup + 2 tbsp all-purpose flour (114g)
- 6 tbsp natural unsweetened cocoa powder (43g)
- 0.5 tsp baking soda
- 0.25 tsp salt
- 6 tbsp unsalted butter, room temperature (84g)
- 0.75 cup granulated sugar (155g)
- 1.5 tbsp vegetable oil
- 0.75 tsp vanilla extract
- 2 large eggs
- 0.5 cup + 2 tbsp milk (150ml)
- 1 jar (7 oz) marshmallow fluff
- 1.25 cups unsalted butter, room temperature (280g)
- 12 oz semi-sweet chocolate chips, melted (2 cups)
- 3 tbsp Hershey's dark cocoa powder (22g)
- 5 cups powdered sugar (575g)
- 1 pinch salt
- 4 to 5 tbsp heavy whipping cream (60-75ml)
- 3 oz semi-sweet chocolate chips (for ganache)
- 0.25 cup heavy whipping cream (for ganache)
- Chocolate cookie crumbs, for topping
- Mini marshmallows, for topping
Instructions
- Preheat oven to 350°F. Line a cupcake pan with liners. Whisk together flour, cocoa, baking soda, and salt. Set aside.
- In a large bowl, beat butter, sugar, oil, and vanilla for 3-4 minutes until light and fluffy. Add eggs one at a time.
- Add half the dry ingredients and mix. Add milk and mix. Add remaining dry ingredients and mix until just combined. Do not overmix.
- Fill liners ¾ full. Bake for 16-18 minutes. Cool completely.
- Core cooled cupcakes and fill centers with marshmallow fluff (about 1½-2 tbsp each). Let settle.
- For frosting: Beat butter until smooth. Add melted chocolate and cocoa. Gradually add powdered sugar and cream until smooth.
- For ganache: Place chocolate chips in a bowl. Heat cream until boiling, pour over chocolate, let sit 2-3 minutes, then whisk until smooth.
- Frost cupcakes. Drizzle with ganache. Top with cookie crumbs and mini marshmallows. Serve.
Notes
Pro Tips: Cream the butter, sugar, and oil for a full 3-4 minutes – this incorporates air for light, moist cupcakes. Do not overmix the batter once you add the flour. Let the marshmallow fluff settle for 30 minutes after filling, then top off for completely filled cupcakes. Store unfrosted cupcakes in an airtight container for up to 2 days before frosting. These are best served at room temperature.