Mississippi Mud Cupcakes

• Vegetarian

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 (7-oz. container Marshmallow fluff

• Baking & Spices

  • 1 (12-oz. bag Chocolate chip, semisweet
  • 1 (3.9-oz. package Chocolate pudding mix
  • 1 box Devil's food cake mix
  • 2 cup Powdered sugar

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 3 stick Butter
  • 1 (5.3-oz. container Greek yogurt, plain
  • 1 cup Heavy cream
  • 1 tbsp Milk

• Liquids

  • 1/2 cup Water

Found on delish.com

Description

Ingredients

• 1 box Devils Food Cake mix
• 1 (3.9-oz.) package chocolate pudding mix
• 1 (5.3-oz.) container plain Greek yogurt
• 4 eggs
• 1/2 c. water
• 1 stick butter, melted
• 1 c. heavy cream
• 1 (12-oz.) bag semisweet chocolate chip
• 1/2 c. powdered sugar
• 2 sticks butter, softened
• 1 (7-oz.) container Marshmallow Fluff
• 1 1/2 c. powdered sugar
• 1 tbsp. milk
• 1/2 c. chopped pecans

Directions

• Preheat the oven to 350 degrees F.Make the Ganache Filling: Heat heavy cream until it starts to simmer. As soon as bubbles form, remove from the heat and pour into a medium-sized mixing bowl. Add chocolate chips and whisk until combined. Place in the refrigerator to cool for at least 1 hour. Once cooled, beat in the powdered sugar until you have a thick frosting. Set aside.Make the Cupcakes: Combine all ingredients in a large mixing bowl. Use an electric mixer to slowly mix ingredients until they¹re combined and all lumps of cake mix have been broken up. (This batter will be thicker than your typical cake mix; it¹s more like the consistency of buttercream frosting.) Bake until a toothpick inserted into the center of a cupcake comes out with just a few crumbs, about 20 to 22 minutes. Set aside to cool.Make the Marshmallow Buttercream Frosting: Beat butter and Fluff on low until creamy. Shift electric mixer to low and add in powdered sugar and milk. Beat until smooth.Assemble the Cupcakes: Cut a hole into the center of each cupcake, going about 1/2 deep. Fill each hole with ganache. Top the cupcakes with marshmallow buttercream.Microwave the leftover ganache filling for 20 seconds and whisk to create a chocolate fudge sauce. Drizzle the sauce atop the cupcakes. Garnish with crumbled pecans and serve.