Mississippi Mud Cake 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
3 tbsp brandy or whisky (can leave out)
1 cup chopped pecans
cocoa powder to dust
Chocolate ganache frosting
400g dark chocolate
200ml thickened cream
300ml thickened cream
½ cup sweetened condensed milk
1 tsp vanilla extract
Level: Easy peasy!
Chocolate ganache frosting
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.
Preheat a fan-forced oven to 140C (280F) or 180C (320F) for a conventional oven. Line a cupcake tin with cupcake liners.
Add the flour, sugar, cocoa powder, bicarb soda and salt to a large mixing bowl and mix together using a hand mixer to combine.
Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
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.
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.
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.
Core the centre of each cupcake and fill with chocolate sauce
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.
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.
STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.
CAKE: Recipe can be used for one 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 30 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)