Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mississippi Mud Cupcakes Recipe
    Lost? Site Map

    Mississippi Mud Cupcakes

    Mississippi Mud Cupcakes. Photo by Sue Lau

    1/2 Photos of Mississippi Mud Cupcakes

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Sharon123's Note:

    Easy, great presentation and tastes good too! Adapted from Southern Living magazine.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place pecans in a single layer on a baking sheet.
    2. 2
      Bake at 350° for 8-10 minutes or until toasted.
    3. 3
      Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
    4. 4
      Whisk sugar and next 5 ingredients into chocolate mixture. Spoon batter evenly into 24 paper-lined muffin cups.
    5. 5
      Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use.
    6. 6
      Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on May 01, 2008

      45

      I thought these were very good, with a ton of fudge flavor like a brownie and the added taste of toasted marshmallows and toasted pecans. I just felt these came out a little crispy and dry toward the edges, and that cooking them for a slightly shorter time might benefit. Thanks for posting!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2007

      55

      These dynamite little chocolate cakes need to come with a warning label!! Once you start eating one, you won't be able to control yourself! I made as directed and used Kittencal's Chocolate Frosting/Icing (and thinned a little) for the topping. I tasted the first one still warm and my eyes simply rolled back in delight! If you love chocolate, these cupcakes are a real treat! Thanks again, Sharon!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Mississippi Mud Cupcakes

    Serving Size: 1 (105 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 435.6
     
    Calories from Fat 210
    48%
    Total Fat 23.3 g
    35%
    Saturated Fat 11.4 g
    57%
    Cholesterol 82.1 mg
    27%
    Sodium 262.1 mg
    10%
    Total Carbohydrate 57.4 g
    19%
    Dietary Fiber 3.2 g
    13%
    Sugars 38.5 g
    154%
    Protein 5.6 g
    11%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites