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Wednesday, March 26, 2008

Mississippi Mud Brownie Cupcakes. 'Nuff Said.


I couldn't pass up the chance to participate in my first Cupcake Hero since this month's theme was marshmallows, which since there is usually no dairy in it makes it a treat near and dear to Aidan's heart. In fact, at his request two Christmases ago we even started making homemade marshmallows for the holiday. I love Laurie's blog, Quirky Cupcake, and I've wanted to send something in for the competition for a while now.

It is obvious that I love chocolate, so these cupcakes should come as no surprise. You may remember that I recently posted about some Dark Chocolate Raspberry Spiked Brownies (and the lameness of my kitchen that I don't even have a real sized (8 or 9-inch) square baking dish for some reason). Anywhoo, in that post I also mentioned that I used the other half of the batter for something else - well, this was it!


I made this recipe with six jumbo cupcake cups filled 3/4 full using a 2-inch high liner (if you don't use a liner, just grease the cups and fill them 2/3 full). If you use the full batter for this, then I'm sure you would easily get 12 jumbos out of it, probably more.

I topped these with homemade Marshmallow Creme, Dark Chocolate Ganache and Homemade Praline Crumbles. Get the recipe for the brownie base here.

Make sure you have a nice glass of cold milk handy with these Mississippi Mud Brownie Cupcakes. They are rich, but not too dense and the marshmallow creme and other toppings balance each other out perfectly.


Homemade Marshmallow Creme
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract

Combine the ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and whisk constantly until thick and hot to the touch. Remove from heat and using either a handheld electric mixer at high speed or standing mixer with whisk attachment until thick and glossy, about 10 minutes. Spread a thick layer onto each cupcake and allow to set for at least 5 minutes before dipping into the warm chocolate ganache.


Dark Chocolate Ganache
4 oz fine-quality bittersweet or semisweet chocolate
½ cup heavy cream

Finely chop chocolate and place in a heat-proof bowl. Heat the cream in a small saucepan until hot, but not boiling. Pour over the chocolate and let it sit for a few minutes to melt the chocolate. Whisk together until the chocolate is melted and smooth. Allow it to cool til it is just slightly warm. Dip the marshmallow creme topped cupcake into the chocolate and invert and sprinkle immediately with the praline crumbles.


Praline Crumbles
(Adapted from Recipe by Gale Gand)
Show: Sweet Dreams
Episode: Cajun Sweets

1/2 cup sugar
1/2 cup brown sugar
1/2 cup cream
1 tablespoons butter
3/4 cup roasted chopped pecans

In a heavy saucepan combine the sugar, brown sugar, and cream and bring to a boil. Cook on medium heat to softball stage (238 degrees F), then add the butter and pecans. Continue cooking until hardball stage (245 degrees F). Spoon large dollops of it onto a silicone mat or parchment lined baking tray. The pralines will spread and crystallize as they cool. After they have cooled enough to touch break them up into small pieces to use as topping. Store any leftovers in an airtight container.



Gabi said...

I love these cupcakes and am putting them on my "to cook" list! As always WOW!

Anonymous said...

Holy crap! These look incredible, I definitely want to make them!

Deborah said...

I love the brownie cupcake idea! Brilliant!

grace said...

yes, a tall, ice-cold glass of milk is definitely in order for these cupcakes! they look great!

Gretchen Noelle said...

I am all over this marshmallow cream recipe!!! We have no jarred cream here and there have been several things I have wanted to make with it. Thanks for coming to my rescue!
Oh and these cupcakes sound phenomenal!!!

kate said...

those look just *awesome*! nicely done!

Jenny said...

Nothing better than cupcakes, chocolate and marshmallows! Yum, they look terrific!

PG said...

This looks really good. I can't imagine that it would last very long in my place.

Tempered Woman said...

You need to hyperlink your brownie recipe. The "here" isn't linked in your post.
These sound really good and I love that you made marshmallow creme~ YUM!


Hey! the Marshmallow Cream looks really good. I have a party to attend this weekend and i"m baking Vanilla Cupcakes and maybe Moist Chocolate Cupcakes as well. I've been looking for marshmallow cream recipe/icing everywhere that doesnt involve a real Marshmallow Cream from the stores, So i'm very glad to find your blog! THANKS AGAIN! Will definitely try it on Friday. One question though, is it advisable to do it the day before? before using it?

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