Best Chocolate Mud Cupcake Recipes

RECIPE CHOC MUD CUPCAKES

Steps:

• Place 250g chocolate, butter, coffee and water in a large saucepan over low heat, stirring occasionally. When chocolate and butter have melted, remove mixture from heat and allow to cool to lukewarm/room temperature.Add the caster sugar to the bowl with the flour mixture, and whisk the ingredients together until well combined.In a medium bowl, place eggs, oil, vanilla and buttermilk. Whisk the wet ingredients together until well combined.Add the egg mixture to the flour mixture and stir until well combined.Add the chocolate mixture to the egg and flour mixture in a three batches, stirring until combined after each addition.Pour into cupcake cases, filling 3/4 of the case. The amount you make will depend on the size of your cases.Place into an oven heated to 160 degrees (or 150 fan forced) Bake for 25 minutes or until a skewer comes out clean. Again cooking time will vary depending on the size of your cupcakes.I made these cupcakes for father's day and filled them with different flavours: Black Forest, Caramel and Chocolate Ganache.To make Black Forest: Cut the top off the cupcake and using a spoon scoop a little out of the middle of the cake. Fill with a little cherry jam and a pitted cherry. Replace the top. Fill a piping bag with whipped cream to one side of the bag and chocolate icing to the other. This can be a little fiddly but the effect is worth it. Pipe onto the cupcake and top with another pitted cherry.To make the Caramel cupcake. Cut the top off the cupcake and using a spoon scoop a little out of the middle of the cake. Fill with caramel. (I made my own using brown sugar, cream and butter, but top and fill or dulce de leche would be fine) replace the top. Fill a piping bag with caramel icing (I combined my left over caramel with whipped cream and a little caramel essence) and pipe onto the cupcakes.To make the Chocolate Ganache cupcakes; Cut the top off the cupcake and using a spoon scoop a little out of the middle of the cake. Fill with chocolate ganache (this is a even combination of cream and chocolate heated to combine). Replace the top. Fill a piping bag with chocolate icing (I used a buttercream combined with my remaining ganache) and pipe onto the cupcakes.

MISSISSIPPI MUD CUPCAKES

Steps:

• Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
• . To make the cupcakes, combine the flour, cocoa, baking soda and salt in a medium sized bowl and set aside.
• . Add the butter, sugar, oil and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
• . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Add half of the dry ingredients to the batter and mix until mostly combined.
• . Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok. 7.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 8.
• Fill the cupcake liners about three quarters full. Bake for 16-18 minutes, or until a toothpick inserted comes out with a few crumbs. 8.
• Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. 9.
• Once cool, use a cupcake corer to remove the centers of the cupcakes. 10
• Fill the centers with marshmallow fluff, about 1 1/2 to 2 tablespoons per cupcake. 8.
• To make the frosting, beat the butter in a large mixer bowl and mix until smooth. 9.
• Add the melted chocolate and mix until well combined. 10
• Add the cocoa powder and mix until well combined. 11
• Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined. 12
• Add remaining powdered sugar and salt and mix until smooth. 13
• Add remaining heavy cream as needed to get the right consistency of frosting. 14
• Pipe the frosting onto the cupcakes (I used Ateco tip 844). Add a few marshmallow bits per cupcake. 15
• To make the chocolate ganache, add the chocolate chips to a small bowl. Heat the heavy whipping cream in the microwave just until it begins to boil, then pour over the chocolate chips. Allow to sit for 2-3 minutes, then whisk until smooth. 16
• Drizzle some chocolate ganache over each cupcake, then sprinkle on some cookie crumbles. * I used most of a 7oz jar of marshmallow fluff.