Tuesday, December 6, 2016

Holiday Quick & Easy Appetizers, Meals, Snacks, & Drinks...Something Different Everyday Til 2017 (Desserts, Snack)

Mississippi Mud Cakes


 Prepare for chocolate overload.


1 box Devil's Food Cake mix
1 (3.9-oz.) package chocolate pudding mix
1 (5.3-oz.) container plain Greek yogurt
4 eggs
1/2 c. water
1 stick butter, melted

1 c. heavy cream
1 (12-oz.) bag semisweet chocolate chip
1/2 c. powdered sugar

2 sticks butter, softened
1 (7-oz.) container Marshmallow Fluff
1 1/2 c. powdered sugar
1 tbsp. milk
1/2 c. chopped pecans


1. Preheat the oven to 350 degrees F.

2. Make the Ganache Filling: Heat heavy cream until it starts to simmer. As soon as bubbles form, remove from the heat and pour into a medium-sized mixing bowl. Add chocolate chips and whisk until combined. Place in the refrigerator to cool for at least 1 hour. Once cooled, beat in the powdered sugar until you have a thick frosting. Set aside.

3. Make the Cupcakes: Combine all ingredients in a large mixing bowl. Use an electric mixer to slowly mix ingredients until they¹re combined and all lumps of cake mix have been broken up. (This batter will be thicker than your typical cake mix; it¹s more like the consistency of buttercream frosting.) Bake until a toothpick inserted into the center of a cupcake comes out with just a few crumbs, about 20 to 22 minutes. Set aside to cool.

4. Make the Marshmallow Buttercream Frosting: Beat butter and Fluff on low until creamy. Shift electric mixer to low and add in powdered sugar and milk. Beat until smooth.

5. Assemble the Cupcakes: Cut a hole into the center of each cupcake, going about 1/2" deep. Fill each hole with ganache. Top the cupcakes with marshmallow buttercream.

6. Microwave the leftover ganache filling for 20 seconds and whisk to create a chocolate fudge sauce. Drizzle the sauce atop the cupcakes. Garnish with crumbled pecans and serve.

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