Mississippi Mud Pie Cupcakes

This recipe is inspired by Mississippi mud pie, which was one of the desserts on the American flavours dessert trios my boyfriend and I had at the Wave restaurant in Walt Disney World. I wanted the cupcake to take inspiration from the mud pie but still keep the aesthetic of a cupcake. It is a moist chocolate cake with a layer of bourbon biscuits at the bottom. It has a swirl of chocolate buttercream on top and a spoonful of melted dark chocolate to be the mud on the cupcake, and it is finished with mini marshmallows. It will be going with a Pecan Pie Cupcake, a Key Lime Pie cupcake, a Boston Cream Pie cupcake, an Oreo cupcake and a Smore's cupcake.

Mississippi Mud Pie Cupcakes Recipe

The cake mix is from my Love Food, cupcakes and muffins book that I bought from WH Smith. 

Makes 12

8 tbsp soft butter

100 grams caster sugar

150 grams self raising flour

2 large eggs

2 tbsp cocoa powder

25 grams plain chocolate (70% cocoa) melted 

 50 grams bourbon biscuits

2-3 tbsp butter (to rub into the biscuits)

1.  Preheat your oven to 180'C/350'F/Gas Mark 4. Line a cupcake pan with 12 cupcake cases.
2. Crush the bourbon biscuits in a bag using a rolling pin so they are evenly crushed. Place the crumbs into a bowl and rub the butter into them until most of the biscuit have butter on them. Spoon a little of the mixture into each cupcake case and press down with the spoon to create a base.
3. Put the butter, sugar, flour, eggs and cocoa in a large bowl and using an electric hand whisk or a wooden spoon, beat them together until smooth.
4. Spoon the mixture into the cases filling them 3/4 full. 
5. Bake in the preheated oven for 15 minutes or until springy to the touch.

Chocolate Butter Cream and Chocolate Topping

110 grams butter

1/4 tsp salt (if you are using unsalted butter)

200 grams icing sugar

50 grams cocoa powder (sieved)

1 tsp vanilla extract

2-3 tbsp whipping cream

1. Beat the butter until it is smooth, add the salt if you are using it.
2. Sieve together the icing sugar and cocoa powder then add a half of the mixture to the butter a quarter at a time. Beating after each addition.
3. Add vanilla extract now to add an extra depth of flavour to your chocolate buttercream. 
4. Add one tablespoon of the cream and continue beating. 
5. Add remaining icing sugar and cocoa powder mixture a quarter at a time, beating slowly.
6. Add cream until you have the right thickness for you to pipe onto the cupcakes. 
7. Using a nozzle of your choice pipe the buttercream onto the cupcakes.
8. Melt 200 grams of dark chocolate and slowly drizzle it over the cupcakes, adding any decoration you wish. I used mini marshmallows.

The finished box of American Flavours cupcakes.