Mississippi Mud Pie Mini Cupcakes

I recently made a killer Mississippi Mud Pie from one of my new favorite cookbooks from the Baked Bakery in Brooklyn, NY. I had leftover chocolate pudding and heavy whipping cream, so I decided to experiment with a mini cupcake version. I made chocolate-espresso mini cupcakes, then filled them (after they were baked) with chocolate pudding, and topped with a whipped cream frosting. They were awesome, just like the pie :) If you don't want to bother with making your own chocolate pudding, you could cheat and use store-bought, but this chocolate pudding is so awesome (and easy) that I recommend making it from scratch.

RECIPE: Mississippi Mud Pie Mini Cupcakes

INGREDIENTS:
Chocolate Pudding (must be made in advance)
**I reduced the original recipe by 1/3 because the original makes enough for a whole mud pie, but I've included the original amounts in case you want to make more... it is SOOOOO delicious!
1/4 cup sugar (original: 3/4 cups)
2 tablespoons plus 2 teaspoons dark unsweetened cocoa powder (original: 1/2 cup)
1 tablespoon plus 1 teaspoon cornstarch (original: 1/4 cup)
1 pinch teaspoon salt (original: 1/4 teaspoon)
1 large egg yolks (original: 4 large)
2/3 cups plus 2 tablespoons whole milk (original: 2.5 cups)
1 tablespoon unsalted butter (original: 3 tablespoons)
1/2 teaspoon pure vanilla extract (original: 2 teaspoons)
1 ounce good-quality dark chocolate (60-70%) (original: 3 ounces)

Chocolate-Espresso Cake
makes about 24 mini cupcakes
1 cups cake flour
1/4 cup plus 2 tablespoons natural unsweetened cocoa powder
3/4 teaspoons baking soda
1/2 teaspoon salt (I always use kosher)
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cups brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 teaspoons instant espresso powder dissolved in 1/4 cups plus 2 tablespoons hot water

Whipped Cream Frosting
1 cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla (optional)

DIRECTIONS:
Make pudding in advance, as it needs time to chill.
Pudding:
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Add egg yolk and whisk until combined. The mixture will look crumbly or like a thick paste. Slowly pour in the milk, whisking constantly. Over medium heat, bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds, then transfer to a bowl. Add the butter, vanilla, and chocolate and whisk until combined. Continue to whisk for a few minutes to cool the mixture slightly. Let pudding stand for 15 minutes at room temperature, press plastic wrap on the surface of the pudding (to prevent skin from forming) and chill in the refrigerator for about 3 hours or overnight.

Chocolate Espresso Cake
Position rack in center of oven; preheat to 325F. Line mini muffin pan with paper liners.

Sift cake flour, cocoa, baking soda, and salt into medium bowl. Set aside. Using an electric mixer, beat butter until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Ad flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.

Scoop into cupcake liners (I like to use an ice-cream scoop). Bake until tester inserted into center comes out clean, 10-15 minutes (depends on size of pans). Cool in pans on a rack until cool enough to pop out.

Whipped Cream Frosting:
Pour chilled heavy whipping cream into the bowl of a mixer. Whisk on medium-high speed until it starts to thicken. Add the sugar and vanilla and continue to whip until it has medium peaks (stiff enough to spoon or pipe onto the cupcake).

ASSEMBLY:
Use a pastry bag fitted with a large round tip, and pipe about a teaspoon amount of chocolate pudding into each cooled cupcake. Use a piping bag or a small knife or spatula to top the cupcakes. Enjoy! (Make sure to keep any leftovers in the refrigerator to preserve the whipped cream and chocolate pudding).