Mississippi Mud Cupcakes

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

• Ready In: 55 mins
• Serves: 15

Ingredients

• 1  cup  chopped pecans
• 1  cup butter
• 4  ounces  semisweet chocolate, chopped
• 2  cups sugar
• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup  unsweetened cocoa
• 4  large eggs
• 1  teaspoon vanilla extract
• 3⁄4 teaspoon salt
• 1 (10 1/2ounce) bag miniature marshmallows
•  chocolate frosting

Directions

1. Place pecans in a single layer on a baking sheet.
2. Bake at 350° for 8-10 minutes or until toasted.
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. Whisk sugar and next 5 ingredients into chocolate mixture. Spoon batter evenly into 24 paper-lined muffin cups.
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. 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.