This Mississippi Mud Cupcake recipe is a new version with a new twist on the classic Southern Mississippi Mud Cake recipe, which probably is the richest, darkest, most decadent chocolate dessert you have ever eaten!
Photos and recipe By Ellen Easton 2013 – All Rights Reserved. Check out more of Ellen Easton’s Tea Travels™ articles and recipes.
- 1 cup plus 2 tablespoons unsalted butter
- 6 ounces semisweet chocolate, chopped into small pieces
- 1 2/3 firmly-packed cups light brown sugar
- 1 1/4 cups hot water
- 1 tablespoon instant coffee
- 1 3/4 cups all-purpose flour
- 1/2 cup self-rising flour
- 1/2 cup Dutch-process cocoa powder
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract
- Powdered sugar (confectioner's sugar), for dusting
Preheat oven to 325 degrees F. Coat a 9-inch square cake pan with vegetable spray. Dust the bottom and sides of the pan with granulated sugar.
In the top of a double boiler over low heat, add the butter, chocolate, sugar, water, and coffee; stirring slowly and gently until the chocolate is melted and the mixture is smooth. Remove from heat and allow the chocolate mixture to cool for 15 minutes. Learn different techniques for How To Melt Chocolate.
Transfer the cooled chocolate mixture into a mixing bowl of your electric mixer. Sift in the flour and cocoa. Add the eggs and vanilla extract. Beat together until smooth.
Pour the cake batter into the prepared cake pan. Bake for approximately 60 to 75 minutes. The cake is ready to remove from the oven when a toothpick placed into the center of the cake comes out clean.
Remove from oven, let cake cool on a wire rack for 10 minutes, and then turn cake out of the cake pan onto the wire rack to cool completely.
Once the cake is cooled, cut the cake into bite-size shapes, if desired. Dust with powdered sugar.
Storage: Cake may be stored in an air-tight container for 5 days.
Serve with whipped cream.
Makes 9 servings.
In a large bowl of an electric mixer, add the heavy cream, sugar, and vanilla extract..Beat until stiff peaks for. Do not over beat or it will turn to butter.
Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions, A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria, and The Plaza.
Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.
REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special order for teas, weddings, and special events. Wholesale/Retail – Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.
AFTERNOON TEA…TIPS,TERMS and TRADITIONS
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