These are one of my most favourite cupcakes to whip up, mainly due to the fact that I’m yet to hear a bad review about them but also because the addition of dark chocolate in this cupcake makes a world of difference, resulting in a dense, moist and ever-so-rich cupcake. Make sure you try stealing a bite of one when they’re fresh from the oven! Despite using buttercream icing in this instance, I normally use and prefer chocolate ganache to complement these cupcakes. The recipe for the cupcakes, icing and ganache are as follows.
Mississippi Mud Cupcakes250g softened butter, chopped - 200g dark eating chocolate, chopped coarsely - 2 cups (440g) brown sugar, firmly packed - 1 1/3 cups (330mL) milk - 1 teaspoon vanilla extract - 1 1/2 cups (225g) plain flour, sifted - 1/4 cup (35g) self-raising flour, sifted - 1/4 cup (25g) cocoa powder, sifted - 2 eggs
125g softened butter, chopped - 1 1/2 cups (240g) icing sugar, sifted - 2 tablespoons milk
Dark Chocolate Ganache
1/3 cup (80mL) cream - 200g dark eating chocolate, coarsely chopped
1. Preheat oven to 150ºC/130ºC fan forced. Line two 12-hole muffin pans with paper cases.
2. Combine butter, chocolate, sugar, milk and vanilla in a medium saucepan, and stir over low heat until smooth. Transfer mixture to a large bowl and cool for 15 minutes. Whisk in sifted flours, cocoa and then eggs.
3. Pour mixture into cases to about three-quarters full. Bake for 30 minutes, remove from heat and cool.
4. To make the ganache: bring cream to the boil in a small saucepan, remove from heat and add chocolate, whipping till smooth. To make the buttercream: beat butter in a small bowl with an electric mixer until it is as white as possible. Gradually beat in icing sugar and milk, finishing with food colouring if desired.
5. When the cupcakes are cool, pipe the buttercream or spread the chocolate ganache on top and decorate.