Monday, June 29, 2015

Mississippi Mud Cupcakes

While reading one of Baked cookbooks, I came across their Mississippi mud pie. Not only the picture of the pie looked so pretty, but the recipe itself was very inspiring. I thought and thought about how to modify their recipe to dairy free and came up with a solution.

Since I already made dairy-free brownies and chocolate pudding, I knew I could made this pie for my kids. For cookie crust, I used my cream filled cookie recipe. Keep in mind that there would be plenty of leftover cookie dough to make regular chocolate cookies. They freeze well so no worries. Creamy filling is not needed. If you wonder about the whipped cream, no worries. Most of the recipes that ask for whipped cream toppings, I usually substitute them with my marshmallow fluff.

There are a lot of recipes that go into these Mississippi mud cupcakes. So plan accordingly. I bake cookie and brownies in the morning. While those are baking, I make chocolate pudding and place it in the fridge to cool down. When I'm ready to serve the cupcakes, I whip up a fresh marshmallow fluff. I assemble the cupcakes then call for my kids to devour. Afternoon snack done... and messy!!!

Mississippi Mud Cupcakes
inspired by Baked Explorations' Mississippi mud pie
makes 6 regular size cupcakes

Cookie Crumbs
1/2 cup of my chocolate cookie dough recipe

1 recipe of my brownie bites recipe, without the nuts and chocolate chips

Chocolate Pudding
1 recipe of my chocolate pudding recipe

Marshmallow Fluff
1 recipe of my marshmallow fluff recipe
  1. Preheat the oven to 350F degree. Line the muffin pan with foil liners. Set aside.
  2. Make the chocolate cookie dough as directed.
  3. Place 1-1 1/2 Tablespoons of cookie dough into each foil liner.
  4. Using the back of the Tablespoon, press the dough into the bottom, bringing the dough up to the side.
  5. Bake the cookie dough in a preheated oven for 8 minutes
  6. While the cookie is baking, make the brownie batter as directed.
  7. When the cookie is baked, take it out and let cool for at least 10 minutes.
  8. Using a small scooper, divide the brownie batter evenly on top of each baked cookie.
  9. Bake in a preheated oven until the toothpick inserted comes out clean, about 15 minutes.
  10. While the brownies are baking, make the chocolate pudding and marshmallow fluff.
  11. Place them in the fridge to cool down. TIP: Chocolate pudding can be made a day in advance, keeping it cold in the fridge. It's best to whip up fresh marshmallow fluff when ready to serve.
  12. After the brownies are baked, set it aside to cool completely.
  13. Place the chocolate pudding in a piping bag and pipe it on top of each brownie.
  14. Top each chocolate pudding with marshmallow fluff. Enjoy.
STORING: Because the marshmallow fluff may separate, these Mississippi mud cupcakes taste best on the day they are made. Without marshmallow fluff, the cupcakes can be kept in a container in a fridge for up to 3 days. With out both pudding and marshmallow fluff, the cupcakes can be kept in a container at a room temperature for 3 days.

Allergy Info: These Mississippi mud cupcakes are free from dairy, corn, legumes (soy), nuts, and fish. I made these Mississippi mud cupcakes while my kids were on dairy and legume free diet. Eggs were not questionable in their diet back then. If you want to make these cupcakes egg free, make slight changes to the listed recipes. For the chocolate cookie dough, substitute 2 tablespoons of applesauce for a large egg. For the brownie bite recipe, substitute 2 teaspoons of baking powder for a large egg. Chocolate pudding is egg free. Use my maple syrup marshmallow recipe instead of marshmallow fluff. See, just because you have a strict diet doesn't mean you can't have something sweeter. Enjoy.

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