Mississippi Mud Cupcake Atefeh Asadbeigi

These Mississippi Mud Cupcakes are made with a moist chocolate cupcake filled with marshmallow fluff and a fudgy chocolate frosting!

Author: Life, Love and SugarPrep Time: 30 minutesCook Time: 18 minutesTotal Time: 48 minutesYield: About 14 CupcakesCategory: DessertMethod: OvenCuisine: American

INGREDIENTS

CHOCOLATE CUPCAKES

3/4 cup + 2 tbsp (114g) all-purpose flour

6 tbsp (43g) natural unsweetened cocoa

1/2 tsp baking soda

1/4 tsp salt

6 tbsp (84g) unsalted butter, room temperature

3/4 cups (155g) sugar

1 1/2 tbsp vegetable oil

3/4 tsp vanilla extract

2 large eggs

1/2 cup + 2 tbsp (150ml) milk

Marshmallow fluff*

CHOCOLATE FROSTING

1 1/4 cups (280g) unsalted butter, room temperature

12 oz (2 cups) semi-sweet chocolate chips, melted

3 tbsp (22g) Hershey’s dark cocoa powder

5 cups (575g) powdered sugar

Pinch of salt

4-5 tbsp (60-75ml) heavy whipping cream

CHOCOLATE GANACHE

3 oz (1/2 cup) semi-sweet chocolate chips

1/4 cup (60 ml) heavy whipping cream

Cookie Crumbles

INSTRUCTIONS

1. Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.

2. To make the cupcakes, combine the flour, cocoa, baking soda and salt in a medium-sized bowl and set aside.

3. Add the butter, sugar, oil and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

5. Add half of the dry ingredients to the batter and mix until mostly combined.

6. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.

7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

8. Fill the cupcake liners about three quarters full. Bake for 16-18 minutes, or until a toothpick inserted comes out with a few crumbs.

8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

9. Once cool, use a cupcake corer to remove the centers of the cupcakes.

10. Fill the centers with marshmallow fluff, about 1 1/2 to 2 tablespoons per cupcake.

8. To make the frosting, beat the butter in a large mixer bowl and mix until smooth.

9. Add the melted chocolate and mix until well combined.

10. Add the cocoa powder and mix until well combined.

11. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined.

12. Add remaining powdered sugar and salt and mix until smooth.

13. Add remaining heavy cream as needed to get the right consistency of frosting.

14. Pipe the frosting onto the cupcakes (I used Ateco tip 844). Add a few marshmallow bits per cupcake.

15. To make the chocolate ganache, add the chocolate chips to a small bowl. Heat the heavy whipping cream in the microwave just until it begins to boil, then pour over the chocolate chips. Allow to sit for 2-3 minutes, then whisk until smooth.

16. Drizzle some chocolate ganache over each cupcake, then sprinkle on some cookie crumbles.

* I used most of a 7oz jar of marshmallow fluff.

Keywords: Mississippi mud dessert recipe, chocolate cupcake recipe, chocolate, and marshmallow dessert

Coffee Cookies with Pecans Leila Shagerdi

Based on a recipe from Reviva and Celia, with a few changes and adjustments.

 Servings 120 cookies

 Author Natalie

Ingredients

For the cookie dough:

500 grams (3 1/3 cups) all-purpose flour

400 grams (3 1/2 sticks) cold butter cut into cubes

200 grams (1 3/4 cups) sugar powder

Pinch of salt

1/2 tsp. vanilla extract

150 grams (1 1/2 cups) coarsely chopped pecans

1 egg yolk

1 tbsp. cold milk

3 tbsp. espresso

For brushing and coating:

1 large egg white

light brown sugar

Instructions

In a food processor with a steel blade put flour, butter, powdered sugar, salt, vanilla and pecans and process until mixture is crumbly.

Add the egg yolk, milk, and espresso, and continue to process until clumps of dough form.

Transfer the dough chunks on a lightly floured work surface and unite together.

Divide into 4 parts and form each part into a 2-3 cm in diameter roll.

Cool the rolls of dough in the freezer for 1-2 hours or until completely frozen.

Preheat oven to 170c degrees.

Brush the rolls with egg white and cover in light brown sugar until well coated.

Cut the rolls into 1/2 cm thick cookies and put on a baking tray lined with baking paper.

Bake for about 12-15 minutes, or until golden and set.

Cool completely and store in a sealed jar.

Recipe Notes

Instead of pecans you can use any other kind of nut you like, such as walnuts, hazelnuts, cashews, pistachios etc.

Keep the cookies in a sealed jar at room temperature for up to a week.

Chocolate Chip Cheesecake Bars Farzaneh Athar

Servings 25 cm square pan

 Author Natalie

Ingredients

For the chocolate chip cookie layer:

100 grams (1/2 cup) soft butter

200 grams (1 cup) sugar

1 tsp. vanilla extract

1/2 tsp. salt

1 large egg

200 ml. (1 cup) sour cream

30 ml. (2 tbsp.) milk

280 grams (2 cups) all-purpose flour

125 grams (1 1/4 cups) almond meal

1/2 tsp. baking soda

1/2 tsp. baking powder

200 grams (1 cup) chocolate chips

For cheese filling:

280 grams (1 1/4 packs) cream cheese

70 grams (1/3 cup) sugar

1 large egg

1 tsp. vanilla extract

Instructions

Preheat the oven to 180c degrees and grease the pan.

In a mixer bowl with a paddle attachment, place butter, sugar, vanilla and salt and mix at high speed until a soft and creamy mixture is obtained.

Add egg and mix well until assimilated.

Add cream and milk and mix until smooth.

Add flour, almond meal, baking soda, baking powder and chocolate chips, and mix until you get a uniform, slightly sticky dough.

Pour approximately 2/3 of the dough at the bottom of the pan and press firmly in a uniform, thin layer. The rest of the dough should be cooled slightly in the freezer until the filling is prepared.

Cheese filling: in a bowl whisk cream cheese, sugar, egg, and vanilla until mixed.

Pour the mixture on top of the chocolate chip base.

Remove the remaining dough from the freezer and sprinkle small pieces over the cheese layer in an asymmetrical form.

Bake for 35-45 minutes or until the top is golden and set.

Cool completely and cut into squares of the desired size.

Recipe Notes

Keep the cheesecake bars in a closed container in the refrigerator for up to a week.

It is recommended to serve the cheesecake bars at room temperature or slightly warm.

Instead of dark chocolate chips you can use any kind of chocolate chips you like.

You can also add nuts to the dough.