TCS: Mississippi Mud Cupcakes with(out) Marshmallow Frosting

We at The Cake Slice baking group 

are baking our second cake from

Julie Richardson's "Vintage Cakes"

I opted for a simpler marshmallow topping ~ SEE HERE!

 

 Above: 2nd tray was flat rather than domed.... and I am so tempted

to whipped up cream cheese frosting - but its so late as is, perhaps the next time I bake this again

perhaps drizzling some chocolate ganache will complete the bake

but it still taste great!

 

The cake was moist, chocolately and just sweet enough for me to do

without adding any ganache to the above topping!! 

I am happy with my first Mississippi Mud Cupcakes!

Mississippi Mud Cupcakes with Marshmallow Frosting

Makes 24 cupcakes

1 cup hot coffee

3/4 cup cocoa
2 cups flour
2 cups sugar (I used only slightly more than 1 cup)
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup toasted, chopped pecans (I used half macadamien/half hazelnut - clearing out my pantry!)
1 cup semi-sweet chocolate chips
2 eggs, at room temperature
1 cup buttermilk, at room temperature
1/2 cup canola oil
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease cupcake pans or place liners in wells of pans.

In a small bowl, whisk the hot coffee into the cocoa and set aside to cool.

Sift together the flour, sugar, baking powder, salt, and baking soda. Whisk by hand to ensure they are well mixed. Stir the chopped roasted nuts and choc chips into flour mixture.

In a separate bowl, whisk together the eggs, buttermilk, oil, vanilla, and cooled cocoa mixture. Add the wet ingredients to the dry ingredients and stir batter together with a rubber spatula until just combined (too much mixing = tough, unevenly domed cupcakes).  (my first tray of 12 cakes were perfectly domed; but the second tray was rather flat)

Fill each well about 3/4 full. Place filled pans on middle rack of oven. Bake until cupcakes have domed nicely and bounce back when lightly pressed, about 20 minutes.

Cool the cupcakes in their pan on a wire rack. Once they have cooled, remove them from the pan and pipe a mound of marshmallow frosting on each.

These cupcakes will keep for three days in an airtight container at room temperature.

For the marshmallow frosting please head over to my fellow TCS baker, Charlene's Blog!  and HERE to see the rest of our members' results