missisip mud cake cupcakes_lc.jpg
food

Mississippi Mud Cake Cupcakes

Rich and thick as Mississippi mud and sweet as Tupelo honey, these cupcakes can't be beat!

Ingredients

  • Cupcakes
  • 175g all-purpose flour
  • 225g caster sugar
  • 50g cocoa powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 175g unsalted butter, softened
  • 2 large eggs, at room temperature
  • 175ml milk
  • 3 tbsp brandy or whisky (can leave out)
  • 1 cup chopped pecans
  • cocoa powder to dust
  • Chocolate sauce
  • Chocolate ganache frosting
  • 400g dark chocolate
  • 200ml thickened cream
  • Cream
  • 300ml thickened cream
  • ½ cup sweetened condensed milk
  • 1 tsp vanilla extract

Steps

  1. Chocolate ganache frosting
  2. Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency. Allow to set at room temp.
  3. Preheat a fan-forced oven to 140C (280F) or 180C (320F) for a conventional oven. Line a cupcake tin with cupcake liners.
  4. Add the flour, sugar, cocoa powder, bicarb soda and salt to a large mixing bowl and mix together using a hand mixer to combine.
  5. Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  6. Add the eggs, milk and brandy to a large mixing bowl and mix on low speed until no dry ingredients are showing. Scrape down the bowl, add the chopped pecans and mix for another 20 seconds.
  7. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 30 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  8. Whipped cream
  9. To prepare the cream add cream, sweetened condensed milk and vanilla to a large mixing bowl and whip on high speed using a hand mixer until you reach stuff peaks.
  10. Core the centre of each cupcake and fill with chocolate sauce
  11. Fit the end of a piping bag with a medium sized piping bag and fill with chocolate ganache and pipe a double donut swirl on top of each cupcake.
  12. Fit the end of another piping bag with another medium sized round tip and fill with whipped cream. Pipe some blobs on top of the ganache swirl and finish with a dusting of cocoa powder.