Mississippi Mud Cupcakes

03 Jan

The Bittersweet Toffee Company™ Chocolate Fudge settles in the bottom of these cheesecake-like cupcakes to inspire the name.

  • 1 cup coarsely chopped Bittersweet Toffee Company™ Chocolate Fudge
  • 1(8-oz.) package cream cheese, softened
  • 1-1/3cups sugar, divided
  • 1/8 tsp. salt
  • 1 large egg
  • 1 ½ cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ cup unsweetened cocoa
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 Tbsp. white vinegar
  • 1 tsp. vanilla extract
  1. Preheat oven to 350 degree.
  2. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating well.  Add 1/8 tsp. salt and egg; beat well.  Stir in chocolate fudge; set aside.
  3. Combine remaining 1 cup sugar, flour and next 3 ingredients in a large bowl; make a well in center of mixture.  Combine water and remaining 3 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.  Spoon batter evenly into paper-lined muffin pans, filling half-full.  Spoon a heaping Tbsp. of cream cheese mixture over batter in each muffin cup.
  4. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.  Remove from pans, and cool completely on wire racks.
  5. Grab a glass of your favorite creamy beverage and enjoy!
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Posted by on January 3, 2012 in Uncategorized


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