The Cake Slice Bakers have struck again! This time the monthly recipe was Mississipi Mudcake from the book Southern Cakes by Nancie McDermott. I wanted to make something that was easy for Mat to take along to his first day at his new job, so I decided to make cupcakes instead of one big cake. As you can see that had some interesting effects on the marshmallow topping. In fact most of the cupcakes had marshmallow oozing down the sides of the paper cases - a huge sticky, delicious mess!
The cake has a Brownie like texture, not muddy like I expected - but it still tasted great. I loved having sweet fluffy melty marshmallows on the top, but that frosting was a bit too sweet for me - and that is saying something, I have a major sweet tooth!
Mississipi Mud Cake (from Southern Cakes by Nancie McDermott)
Makes 17 cupcakes
250g unsalted butter
½ cup cocoa powder
4 eggs, beaten well
1 tsp vanilla extract
2 cups caster sugar
1½ cups plain flour
¼ tsp salt
1 cup chopped pecans or walnuts (I omitted these)
For the Frosting: (I would halve the amount next time)
3 1/4 cups icing sugar
½ cup cocoa powder
125g unsalted butter, melted
½ cup milk
1 tsp vanilla extract
4 cups mini marshmallows (I used one packet of large marshmallows)
- Heat the oven to 180C. Line 2 12-hole muffin trays with cupcake cases. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.
- Quickly pour the batter into the prepared muffin trays and bake for 20 minutes or until the cake springs back when touched gently in the center.
- While the cupcakes bake, prepare the frosting so it is ready to pour over the hot cupcakes. (I wouldn't do this until the cupcakes are ready, as the frosting goes hard very quickly!)
- In a medium bowl combine the powdered sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.
- Remove the cupcakes from the oven, scatter the marshmallows over the top and then return the cupcakes to the hot oven for about 2 minutes to soften the marshmallows. (I did mine for a bit too long and they melted too much - so keep an eye on them!)
- Place the cupcakes on a wire rack. Pour the frosting all over the marshmallows and eat right away or allow to cool to room temperature.
